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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 165.5
  • Total Fat: 13.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 19.4 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 4.1 g

View full nutritional breakdown of Stuffed Baby Eggplant curry calories by ingredient
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Stuffed Baby Eggplant curry

Submitted by: KEERTISUNKARA

Introduction

Very famous in south India. Very famous in south India.
Number of Servings: 10

Ingredients

    Ingredients
    green Eggplants (Small size) - 11
    Red chillie powder - 2 tb sps
    Turmeric powder - 1/2 tsp
    oil - 3 tb sps
    1 1/2 cup of water.
    salt to taste

    for stuffing
    1 cup sesame seeds
    3 tb sps Chick peas (senagapappu)
    2 tb sps black Lentils (urad dal / minapappu)
    4 garlic cloves (crushed)
    2 green cardamom
    1 small stick of cinanmon
    1 inch piece of ginger (chopped)
    oil - 1 tb sp

Directions

1. heat pan, add 1 tb sp of oil. Add chick peas, Black lentils, choppped ginger, garlic, cloves, green cardamom, cinanmon and fry for 3 minutes in low flame. add sesame seeds and fry till golden brown. switch of the flame, allow the mixture to cool and grind them to a tight paste adding little water if necessary.
2. Wash eggplants thoroughly in water and do not remove the stems. slit them in a plus shape.
3. Divide the ground paste into two halves(one for stuffing and the other for gravy).Carefully stuff the ground paste into each egg plant. use your left hand to separate the slits and stuff the paste with your right hand fingers slowly so that the egg plant do not break.
4. Heat 3 tb sps of oil in a pan, add curry leaves, and drop stuffed eggplants slowly. stir them for a few seconds gently and cover the pan with a lid. keep stirring occassionally and cover it with the lid again. Do this till the egg plants turn soft.
5. remove the lid, add the remaining portion of the ground paste, turmeric powder, chillie powder, salt,water and mix gently so that eggplants do not break.
6. raise the flame and allow the water to boil. once water has come to boil, lower the flame and cover with a lid. keep stirring ocassionally. As the gravy turns thick switch of the flame.
7. Garnish with cilantro and serve hot with steamed rice.


Number of Servings: 10

Recipe submitted by SparkPeople user KEERTISUNKARA.






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