Stuffed Eggplants is a popular side dish for any rice recipe, it is a delicious dish made with small eggplants. Hope you like this recipe as you did like my previous recipe Chickpeas Curry.
Ingredients For Stuffed Eggplants:-
- Six – Baby Eggplants
- Two Teaspoon – Coriander Powder
- One Teaspoon – Cumin Powder
- Half Teaspoon – Turmeric Powder, And Red Chili Powder
- Three Tablespoons – Desiccated coconut
- One Teaspoon – Garlic(very finely chopped)
- One Teaspoon – Tamarind Pulp
- Three-Fourth Teaspoon – Black Mustard Seeds
- Eight To Ten – Curry Leaves
- Two – Dry Red Chili
- Salt As Required
- Four Tablespoons – Vegetable Oil
- Fresh Coriander, Chopped
Directions:-
- First, wash the eggplants and trim the stalk if you don’t want it. Partially slit the eggplants into quarters. Keep it aside.
- Put the coriander, cumin, turmeric, red chilies, coconut, and chopped garlic in a bowl and mix.
- Squeeze the tamarind that has been soaked in the warm water so as to remove all the pulp from it and into the water. Strain and throw away the pith.
- Add this tamarind pulp to the spice mix a little at a time to get a thick paste.
- Now add Salt to taste and mix.
- Fill the slits in the eggplants with this spice paste. Keep it aside.
- Heat the oil in a pan with medium heat till hot. Now add the mustard seeds, dry red chilies, and curry leaves and cook till spluttering stops. Time to add the eggplants and gently stir.
- Cook till the eggplants are done. Stir occasionally but do it gently so as to avoid knocking the filling out of the eggplants.
- Garnish with fresh chopped coriander leaves and serve with plain white rice or chapatis.
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