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EGGPLANTS STUFFED WITH COCONUT N PICKLING SPICES

Aug-30-2017
Soma Pradhan
20 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT EGGPLANTS STUFFED WITH COCONUT N PICKLING SPICES RECIPE

Eggplants generally don’t have much nutrients but are high in fibre because of which we must include them in out diet. Since, I am not an ardent fan of eggplants,so it would be the last vegetable which I would pick from the vegetable vendor or store. However, since years, I have been finding ways to cook them so I can eat it happily. This is one such dish which will definitely make you happy.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Indian
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Small Green Purple Eggplants 15 to 16
  2. Mustard Oil (most preferable) 2 tbsp + 1 tsp
  3. Urad daal 1 tbsp
  4. Channa Daal 1 tbsp
  5. Sesame seeds 1 tbsp
  6. Fennel seeds 1 tbsp
  7. Poppy seeds 1 tbsp
  8. cumin seeds 1 tbsp
  9. Coriander seeds 1/2 tsp
  10. Onion Seeds/ Kalonji 1/2 tsp
  11. Grated coconut 1 cup
  12. Chopped coriander leaves 1/2 cup
  13. Salt to taste
  14. Finely chopped green chili 1 tsp
  15. Turmeric powder 1 tsp
  16. Sugar 2 tsp

Instructions

  1. Heat 1 tsp oil in a pan.
  2. Add urad daal, channa daal and roast for a minute.
  3. Add sesame seeds, poppy seeds, fennel seeds, cumin seeds, kalonji and roast for another minute.
  4. Add this to grinder. Add grates coconut and grind to a paste.
  5. Take it out in a plate. Add chopped coriander leaves, green chillies, turmeric powder, salt, sugar and mix well.
  6. Cut eggplants from the bottom till its cap, making a cross. Don’t remove the cap as it helps eggplants to stick together when cooked. Stuff the eggplants with the mixture made above.
  7. Heat oil in a flat non stick pan.
  8. Add the stuffed eggplants one by one.
  9. Cook on all sides till done.

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Kalpana Arora
Aug-31-2017
Kalpana Arora   Aug-31-2017

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