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Easy Stuffed Eggplant Recipe

Easy Stuffed Eggplant is a popular Indian Side-Dish
Author :
 
On :
Friday, 21 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Medium
Servings :
Serves 5
RATINGs :
Rated 4 based on 100 votes
4

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:

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




     

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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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