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Stuffed Eggplant
Eggplant Stuffed With Spices
500 grams Eggplants
200 grams Refined Oil
1 cup finely grated onions
6 lengthwise split Green Chillies
1 cup very finely chopped Coriander leaves
1/2 cup chopped green chillies
100 grams Tamarind
1 spoon Turmeric
1 spoon Coriander seed powder
1 spoon Cumin powder
2 spoons Ginger pieces
1 spoon Mustard seeds
1/2 cup Garlic bulbs
Salt to Taste


Cut each Eggplants lengthwise in opposite directions up to 3/4 th level. The cut should not be complete and the eggplant is to be united at the base. Put them in a bowl with water.

Take half cup onions, coriander leaves, Chopped green chillies, ginger pieces, half spoon salt and some garlic bulbs and mix into a bowl and grind into smooth paste.

Remove the Eggplants from water and stuff the paste into them. Extract pulp from the tamarind and keep it aside.

Add oil to a deep bottomed pan and heat. To this add the remaining onions, mustard seeds, green chillies, remaining garlic bulbs, turmeric powder, coriander seed powder, cumin powder and finally the stuffed eggplants.

Saute well. Add sufficient salt and the tamarind pulp. Stir well. Add the remaining coriander paste. Place the lid on the pan and simmer on low flame until the eggplants are done.

Serve with hot rice or pancakes.

Preparation Time: 1 Hour Serves:
Recipe Origin: India
Submitted by:
M.P.R. Radhakrishna

This recipe has been viewed 1932 times.


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