Ingredients:
6-8 Baby Eggplants
½ cup oil
Stuffing : (grind to dry paste)
4 garlic cloves
1 cup coriander leaves
1 cup coconut
1 cup chopped onions
1 tsp garam masala powder
2-3 tsp red chilli powder
Salt to taste
Method:
Slit the eggplants in a cris-cross manner such that the stem remains intact.Apply salt to it and keep aside for 15 minutes.
Now stuff the eggplant with the stuffing.
Heat oil in a broad thick bottom pan. Add the eggplant one by one. Toss it on a high flame for 5 minutes. Now cover it and keep on low flame until its done. On a medium flame toss the eggplants for 15 minutes .
You can serve this with roti / rice and dal.
6-8 Baby Eggplants
½ cup oil
Stuffing : (grind to dry paste)
4 garlic cloves
1 cup coriander leaves
1 cup coconut
1 cup chopped onions
1 tsp garam masala powder
2-3 tsp red chilli powder
Salt to taste
Method:
Slit the eggplants in a cris-cross manner such that the stem remains intact.Apply salt to it and keep aside for 15 minutes.
Now stuff the eggplant with the stuffing.
Heat oil in a broad thick bottom pan. Add the eggplant one by one. Toss it on a high flame for 5 minutes. Now cover it and keep on low flame until its done. On a medium flame toss the eggplants for 15 minutes .
You can serve this with roti / rice and dal.
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