Coconut Stuffed Eggplant | How to make Coconut Stuffed Eggplant

By Sanjana Holalagoudar  |  15th Sep 2016  |  
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  • Coconut Stuffed Eggplant, How to make Coconut Stuffed Eggplant
Coconut Stuffed Eggplantby Sanjana Holalagoudar
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About Coconut Stuffed Eggplant Recipe

It is north karnataka's authentic dish prepared with fresh grated coconut.

Coconut Stuffed Eggplant, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Coconut Stuffed Eggplant is just mouth-watering. This amazing recipe is provided by Sanjana Holalagoudar. Be it kids or adults, no one can resist this delicious dish. How to make Coconut Stuffed Eggplant is a question which arises in people's mind quite often. So, this simple step by step Coconut Stuffed Eggplant recipe by Sanjana Holalagoudar. Coconut Stuffed Eggplant can even be tried by beginners. A few secret ingredients in Coconut Stuffed Eggplant just makes it the way it is served in restaurants. Coconut Stuffed Eggplant can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Coconut Stuffed Eggplant.

Coconut Stuffed Eggplant

Ingredients to make Coconut Stuffed Eggplant

  • Small Brinjal 1/2 kg
  • Chill powder 2 tsp
  • Chopped onion 1
  • ginger garlic paste 2 tsp
  • coriander leaves for garnishing
  • tamarind 1 small ball size
  • salt to taste
  • oil 2 tbsp
  • Ingredients for grinding:
  • Grated coconut 1/2 cup
  • Roasted groundnut 2 tbsp
  • Roasted coriander seeds 1 tsp
  • cloves 2
  • cinnamon 1 small stick
  • cumin seeds roasted 1 1/2 tsp
  • methi seeds roasted 1/2 tsp

How to make Coconut Stuffed Eggplant

  1. Wash the brinjal and cut inbetween .
  2. Grind the masala with a little water.
  3. In a mixing bowl add dry masala and grounded masala together and mix well. Add 1 tsp of oil to it, fill the brinjal with it.
  4. Heat oil in a pan, add stuffed brinjal let it cook. Add tamarind pulp to this and add left over ground masala and a little water.
  5. Cover it with a lid and cook for 7 to 8 minutes or till the brinjal becomes soft.
  6. Garnish with fresh coriander leaves .

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