Ingredients

• 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.