Stuffed Eggplant Curry

Name: Stuffed Eggplant Curry
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

21 ingredients

9 steps

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

Directions

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.