Ingredients

• Eggplant - 10, small
• Dhaniya - 50 g
• Channa dal - 50 g
• safoetida - little
• Full red chillies - 8 to 10
• Oil - 1/2 cup
• Tamarind pulp - 1/4 tsp
• Salt - to taste
• Mustard seeds - 1 tsp

How to Make Easy Stuffed Eggplant

• Fry dhania, red chillies, channa dal and asafoetida in a pan, with little oil.
• Then grind it to a dry paste, without adding water.
• Then add salt to taste.
• Slice each eggplant with 4 cuts, in such a way, that you have sufficient space to stuff the paste into it.
• Remember, that each eggplant should be one piece, with cuts at the top for the filling.
• Stuff the eggplant with the dry paste properly.
• Put oil in the pan and add mustard seeds. Wait till they splutter.
• Then add the stuffed eggplants and cover them.
• Add the tamarind pulp.
• Cover it with a lid and fry them on medium flame.
• Attend to the pan every 5-7 mins and add oil, if necessary.
• After 15-20 mins, eggplants will be cooked.
• Garnish it with coriander leaves and serve hot with rice.