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Eggplant Packing Curry Recipe

Eggplant Packing Curry is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 15 - Small eggplants
  • 1-2 - Onions
  • 4 - Potatoes, small peeled
  • 1-1.5 cups - Gram flour
  • 2 tsp - Sambar powder
  • 3 tbsp - Fresh Grated Coconut
  • 1 tsp - Salt
  • A pinch of Turmeric
  • 3 tbsp - Oil
  • Seasoning
  • 1/2 tsp -Mustard seeds
  • 1/2 tsp -Urad Dal
  • 1/2 tsp -Channa dal
  • 1 handful - Curry leaves
  • 2 - Red Chillies
  • How to Make Eggplant Packing Curry:

    1. Cut the stems of the eggplant and slit them and soak them in water.
    2. Slit onions and potatoes or cut the onions and potatoes into big pieces.
    3. Mix separately - gram flour, sambar powder, coconut, turmeric, salt.
    4. Stuff this into the eggplant.
    5. If there is still flour left, coat the onions and also potatoes with it.
    6. Heat the oil in a pan. Season it with mustard seeds, urad dal and channa dhal.
    7. Fry the onions and potatoes first and once the potatoes are done a little bit, add the eggplants to this and mix.
    8. Simmer to a medium heat and close the pan for a while and saute until the eggplant is done.
    9. This takes at least 20-30 minutes to cook.
    10. The eggplants have to cook evenly and not be burnt.
    11. Tastes very good with plain rice (by itself)and gravy or curd.


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