Author Notes
This is Maharashtrian delicacy and quite common is all households, though I used to make a different version of this eggplant curry stuffing is new and it tastes just awesome. —priya
Ingredients
- Main Ingredients:
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6-7
Eggplant small
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1
Red Onion finely chopped
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1
Tomatoes finely chopped
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2 teaspoons
Red chilli powder
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2 tablespoons
Water
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1/4 teaspoon
Turmeric powder
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Salt to taste
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Vegetable oil
- Ingredients for Stuffing:
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2
Onions Sliced
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Curry leaves few
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1
Ginger - inch
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1 tablespoon
Coriander seeds
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1/2 teaspoon
Fennel seeds
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1/2
Cinnamon measures in inch
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2
Green Cardamon
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3
Cloves
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8
Black peppercorns
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3 tablespoons
Freshly grated coconut
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Salt to taste
Directions
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Heat about 1 tbsp of oil and add coriander seeds,fennel seeds, cardamom, cloves, cinnamon, black peppercorns and raw peanuts. Fry till all the spices releases nice aroma. Finally add the curry leaves
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Then add the onion sliced and saute till it is transparent and then add coconut and ginger.
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Remove from the heat, allow it to cool and grind it to a paste(not too smooth paste)
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Clean the eggplant, leave the stem intact and from the bottom , do a crisscross slice up until the neck of the stem without affecting the stem.
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Now stuff each of the egg plant with about 1 to 2 tbsp of grounded masala paste. And set aside.
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Heat around 3 tbsp of oil in a heavy bottom pan/kadai and add red chilli powder and turmeric powder paste immediately add finely chopped onion.
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Saute till onions turns transparent, now add finely chopped tomatoes and saute till it turns mushy.
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Now add the left over masala paste and fry for few minutes. Add the eggplant and reduce the heat to low. Allow it to cook for 5 minutes.
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Add 1/4 to 1/2 of water and close the lid. Cook it for another 8 to 10 minutes, until the eggplant is tender and cooked through.
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