Baby eggplants stuffed with peanuts and medley of spices and cooked till perfection. Vegan and gluten free!
Whenever I see baby eggplants in the store, I grab them. I love them as side rather than for curry like kuzhambu or sambar. I started to make this before few years when my friend said she tried it. I usually make the classic masala stuffed eggplant. I have already posted the recipe before. I wanted to try a different stuffing. Thought of making mint spices first, then went for a peanut coconut stuffing. It was really good. You should try it! π
My mom has never made this, but my dad said my grandma used to make this often. I donβt make it often π however when I make it I enjoy it as delicacy. I feel eggplant is a versatile vegetable and we could make a lot of dishes with it.
It taste great with dal fry, rasam or even with plan rice.
My favorite eggplant recipes: 30 minute spicy eggplant fry, Eggplant mozzarella baked pasta,Honey Garlic Eggplant, Masala stuffed eggplants,
- β’ Baby eggplant β 10
- β’ Peanut oil/ sesame oil β 2 tbsp
- β’ Curry leaves β 1 spring
- β’ Green Chilli - 2, slit
- β’ Dry Red chilli β 2, broken
- β’ Salt- for taste
- β’ Turmeric powder β Β½ tsp
- β’ Dry mango powder β 1 tsp
To Roast & Grind: - β’ Red chilli dry β 4
- β’ Peanuts β 3 tbsp
- β’ Coconut β 3 tbsp grated
- β’ Channa dal - 1 tbsp
- β’ Urad Dal β 2 tbsp
- β’ Fennel seeds β 1 tsp
- β’ Coriander seeds β 1 tbsp
- β’ Fenugreek seeds β Β½ tsp
- β’ Jeera β 1 tbsp
- β’ Pepper - 2 tsp
- β’ Tamarind β pinch
- β’ Garlic cloves β 3
- Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water with turmeric powder, salt and dry mango powder. Mix well and Set aside.
- Wash and slit the eggplants on top of it without removing the stalk. Cut till almost the end to stuff keeping the stalk.
- Stuff the ground masala in the slit brinjal as much as possible.
- In a kadai, add little oil, add curry leaves, broken red chillies and slit chillies. Now place the stuffed brinjal. Keep the flame medium - low. Simmer the flame and cover the kadai. Add 2 tbsp of water for it to get cooked. Try to keep them intact.
- Sprinkle the left over ground masala if any is left over and a little bit of salt.
- Keep turning for each 5 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
- Garnish with coriander leaves.
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