Ingredients
The following ingredients have 3 Servings
- 10-12 small eggplants
- 1 onion (chopped)
- 1 big tomato (chopped)
- 10-12 curry leaves
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- Salt
- 1 tablespoon oil + more if needed
- For the spice paste
- 3 tablespoons grated coconut
- 1 tablespoon peanuts
- 1 tablespoon coriander seeds
- 6 cashew nuts
- 1 small pebble sized tamarind
- 1 teaspoon cumin seeds
- Pinch of salt
Instruction
- Take all the ingredients for stuffing (peanuts, cashews, grated coconut, tamarind, cumin seeds, coriander seeds, red chili) in a small blender Jar. Grind to a paste with some water.
- Wash and pat dry the eggplants. Remove the stalk and make a slit halfway through in each eggplant.
- Stuff each eggplant with the prepared spice paste. Set aside the remaining stuffing.
- Heat 1 tablespoon oil in a kadai. Temper with mustard seeds. Add curry leaves and fry for 1 minute. Add chopped onions and saute till color changes slightly.
- Add chopped tomatoes and saute well. Cook till tomato turns soft and mushy.
- Add the stuffed eggplants and mix well gently. Add the remaining stuffing and mix well. Season with salt. Cover and cook in low flame for 15-20 minutes. The eggplants will shrink well and spice paste will get cooked well.
- Add more oil if required in the middle if needed. Remove from flame once the eggplants are thoroughly cooked. Serve stuffed eggplant curry hot with rice/roti.
