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Eggplants Stuffed with Coconut n Pickling Spices
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.
What You Need:
Small Green Purple Eggplants 15 to 16
Mustard Oil (most preferable) 2 tbsp + 1 tsp
Urad Daal 1 tbsp
Channa Daal 1 tbsp
Sesame Seeds 1 tbsp
Fennel Seeds 1 tbsp
Poppy Seeds 1 tbsp
Cumin Seeds 1 tbsp
Coriander Seeds 1/2 tsp
Onion Seeds/ Kalonji 1/2 tsp
Grated Coconut 1 cup
Chopped Coriander Leaves 1/2 cup
Finely chopped green chili 1 tsp
Turmeric powder 1 tsp
Salt To Taste
Sugar 2 tsp
Steps To Make:
Heat 1 tsp oil in a pan.
Add urad daal, channa daal and roast for a minute.
Add sesame seeds, poppy seeds, fennel seeds, cumin seeds, kalonji and roast for another minute.
Add this to grinder. Add grates coconut and grind to a paste.
Take it out in a plate. Add chopped coriander leaves, green chillies, turmeric powder, salt, sugar and mix well.
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.
Heat oil in a flat non stick pan.
Add the stuffed eggplants one by one.
Cook on all sides till done.
You can find Achari Bharwa Baingan or Stuffed Eggplants with Pickling Spices here