Stuffed Eggplant Curry Recipe

Name: Stuffed Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Main Ingredients:; 6-7 Eggplant small; 1 Red Onion finely chopped; 1 Tomatoes finely chopped; 2 teaspoons Red chilli powder; 2 tablespoons Water; 1/4 teaspoon Turmeric powder; Salt to taste; Vegetable oil; Ingredients for Stuffing:; 2 Onions Sliced; Curry leaves few; 1 Ginger - inch; 1 tablespoon Coriander seeds; 1/2 teaspoon Fennel seeds; 1/2 Cinnamon measures in inch; 2 Green Cardamon; 3 Cloves; 8 Black peppercorns; 3 tablespoons Freshly grated coconut; Salt to taste

Servings: persons

Main Ingredients:
6-7 Eggplant small
1 Red Onion finely chopped
1 Tomatoes finely chopped
2 teaspoons Red chilli powder
2 tablespoons Water
1/4 teaspoon Turmeric powder
Salt to taste
Vegetable oil
Ingredients for Stuffing:
2 Onions Sliced
Curry leaves few
1 Ginger - inch
1 tablespoon Coriander seeds
1/2 teaspoon Fennel seeds
1/2 Cinnamon measures in inch
2 Green Cardamon
3 Cloves
8 Black peppercorns
3 tablespoons Freshly grated coconut
Salt to taste

1
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
2
Then add the onion sliced and saute till it is transparent and then add coconut and ginger.
3
Remove from the heat, allow it to cool and grind it to a paste(not too smooth paste)
4
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.
5
Now stuff each of the egg plant with about 1 to 2 tbsp of grounded masala paste. And set aside.
6
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.
7
Saute till onions turns transparent, now add finely chopped tomatoes and saute till it turns mushy.
8
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.
9
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.

186

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Main Ingredients:, 6-7 Eggplant small, 1 Red Onion finely chopped, 1 Tomatoes finely chopped, and more.

Yes, Stuffed Eggplant Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Eggplant Curry

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