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1/4 kg - small round eggplants
For stuffing: 4 tbsp - coriander seeds
4 tbsp - sesame seeds
5 tbsp - ground roasted peanuts
1 pinch - baking soda
2 tbsp - dry shredded coconut
1 tsp - turmeric
2 tsp - salt
1 tbsp - crushed garlic cloves
1/2 cup - fresh coriander leaves
1 tsp - garam masala
1 tsp - red chilli powder
2 tbsp - peanut oil or corn oil
2 tbsp - jaggery or brown sugar
2 tbsp - tamarind pulp
2 tbsp - poppy seeds
4 tbsp - peanut oil or any oil
1 pinch - asafoetida
1/2 tsp - fenugreek
1 sprig - curry leaves
How to Make Stuffed Eggplants
Slit eggplants by making two cuts lengthwise, at a right angle to each other, leaving the stem intact.
Dry roast coriander seeds, sesame seeds, peanuts, poppy seeds and shredded coconut separately. Grind it together to make a coarse paste.
Add crushed garlic, chopped coriander leaves, salt, turmeric, garam masala, red chilli powder, a pinch of baking soda, poppy seeds and 2 tbsp of peanut oil to this paste. Mix it well.
Stuff this mix into the cut eggplants.
Add jaggery and tamarind pulp to the leftover stuffing along with a little water to make a thick sauce. Keep aside for later use.
In a heavy-bottom pan, heat 4 tbsp oil, add fenugreek, asafoetida and curry leaves.
Fry for a few seconds and add the stuffed eggplants.
Reduce the heat to low, cover the pan tightly so as to steam-cook the eggplants.
Cook on low heat until the eggplants are soft and tender.
Pour jaggery-tamarind mixture over the eggplants and cook for a few more minutes.
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