Coconut Stuffed Eggplant



Baby Eggplants 8 – 10
Grated Coconut 1 Cup
Tamarind 2 inch Sized Ball
Onions 1 Small
Green Chiles 5 – 7
Ginger Garlic Paste 1 tsp
Garam Masala 1 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 10
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash thoroughly and pat dry eggplants.
Remove stems if you prefer and slit twice vertically keeping one end intact.
Peel and roughly chop the onion.
Remove stems, wash and roughly chop the green chiles.
Soak tamarind in few tablespoons of hot water and extract all the thick pulp.

Grind coconut, onion, tamarind extract, green chiles, ginger garlic paste, garam masala and salt into smooth paste with sufficient water. Make sure the mixture holds together to enable stuffing.
Stuff each eggplant with a tbsp or more of the prepared stuffing and keep aside.

Heat half a tsp of oil in a heavy bottomed pan, add cumin seeds, mustard seeds, asafoetida and curry leaves.
When mustard seeds start spluttering, arrange the stuffed eggplants along with any leftover stuffing mixture.
Cook covered for around 15 minutes stirring occasionally.
Uncover and fry for a minute and garnish with curry leaves or cilantro.
Serve stuffed Indian eggplants with plain steamed rice and dollop of ghee.

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Posted by on Jul 11 2017 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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