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Stuffed Baby Eggplant Curry
Baby eggplants stuffed with finely diced onions and spices are cooked to tender soft pefection.
Servings: 4
Calories: 58kcal
Ingredients
- 6 to 8 small baby eggplants
- 1 medium yellow onion grated or finely chopped
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 tablespoon fresh grated coconut frozen
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander and cumin powder
- ¼ teaspoon ground turmeric
- 1 teaspoon jaggery or brown sugar
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- cilantro to garnish
- 1 teaspoon kosher salt
Instructions
- Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end.
- Stuffing - Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar and salt in a bowl. Mix all the stuffing ingredients well and stuff them in the eggplants.
- Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 minutes.
- Turn the eggplants over, mixing gently and cook covered for another 5 minutes.
- Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro. Serve with Hot Parathas!
Nutrition
Calories: 58kcal | Carbohydrates: 4g | Fat: 4g | Sodium: 591mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 2.3mg | Calcium: 6mg | Iron: 0.2mg
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