Coconut Stuffed Eggplant
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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.
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Ingredients
- 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
- Sugar 2 tsp
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Instructions
- 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.
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