Stuffed Eggplant Curry

1. 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. 2

   Then add the onion sliced and saute till it is transparent and then add coconut and ginger.

3. 3

   Remove from the heat, allow it to cool and grind it to a paste(not too smooth paste)

4. 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. 5

   Now stuff each of the egg plant with about 1 to 2 tbsp of grounded masala paste. And set aside.

6. 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. 7

   Saute till onions turns transparent, now add finely chopped tomatoes and saute till it turns mushy.

8. 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. 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.

* Per serving · 4 servings · Values may vary.