This curry goes well with chapati,rice and paratas as well !
Eggplants are my all time favourite ! The normal authentic stuffing takes little extra time and patience,but this dish is easy and can be prepared in less time...
Ingredients needed
Baby eggplants - 5 to 6(wash,slit them without seperating and keep them in water)
Onions - 1/2 cup
Red chili powder - 1tsp
Salt
Garlic - 3
Ginger - 1 inch piece
Garam masala - 1/2 tsp
Ground nuts - 10
Coconut grated - 1tbsp
Sesame seeds - 1tbsp
Tamarind - 1tbsp
Jaggery - 1 tsp
Oil - 2tbsp
Mustard seeds - 1tsp
A pinch of hing
A pinch of turmeric
Curry leaves - 5 to 6
Method
Step 1 - Grind all the ingredients mentioned above(onions,ground nuts,coconut,red chili powder,garam masala,sesame seeds,tamarind,jaggery,ginger garlic and salt) into a smooth paste by adding little water.For the extra masala left put some water mix it well and keep it aside.
Step 2 - Take the cut eggplants and fill the stuffing inside and keep them in a plate.Now heat the oil in a pressure cooker add mustard seeds,a pinch of hing,turmeric powder and curry leaves.When they splutter place the stuffed eggplants in it.Now pour the extra masala left and half cup of water.Close the lid and let it whistle 2 times.When it cools down open the pressure cooker and mix it gently.
Eggplants are my all time favourite ! The normal authentic stuffing takes little extra time and patience,but this dish is easy and can be prepared in less time...
Ingredients needed
Baby eggplants - 5 to 6(wash,slit them without seperating and keep them in water)
Onions - 1/2 cup
Red chili powder - 1tsp
Salt
Garlic - 3
Ginger - 1 inch piece
Garam masala - 1/2 tsp
Ground nuts - 10
Coconut grated - 1tbsp
Sesame seeds - 1tbsp
Tamarind - 1tbsp
Jaggery - 1 tsp
Oil - 2tbsp
Mustard seeds - 1tsp
A pinch of hing
A pinch of turmeric
Curry leaves - 5 to 6
Method
Step 1 - Grind all the ingredients mentioned above(onions,ground nuts,coconut,red chili powder,garam masala,sesame seeds,tamarind,jaggery,ginger garlic and salt) into a smooth paste by adding little water.For the extra masala left put some water mix it well and keep it aside.
Step 2 - Take the cut eggplants and fill the stuffing inside and keep them in a plate.Now heat the oil in a pressure cooker add mustard seeds,a pinch of hing,turmeric powder and curry leaves.When they splutter place the stuffed eggplants in it.Now pour the extra masala left and half cup of water.Close the lid and let it whistle 2 times.When it cools down open the pressure cooker and mix it gently.
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