Eggplant Packing Curry

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

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