Tikka Baigan Masala (Stuffed Eggplant Curry)
(0 ratings)
Add Your Comments and Ratings
Posted by:irt
This flavorful eggplant curry dish goes well with paratha (bread).
|
Ingredients
1 pound eggplant, cut into small pieces
3-4 onions, cut in large sections
2 tbsp of grated dried coconut
1 clove garlic
1 inch piece of fresh ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
Small piece of tamarind
1 tbsp garam masala powder
1 tsp cumin powder
4 tbsp. vegetable oil
Directions
- Cut the eggplants in half lengthwise (or quarter, if large), set aside the eggplant shells.
- Scoop out some of the pulp and combine with the remaining ingredients, except vegetable oil
- Grind coarsely in a food processor, without adding water
- Heat vegetable oil in a large skillet over medium heat.
- Add eggplant mixture to oil and fry, stirring frequently, for 10-12 minutes. Set aside to cool.
- Fill the eggplant shells with the mixture.
- Add 2 tablespoons vegetable oil to skillet and add filled eggplant shells. Fry for 15 minutes.
- Sprinkle water on eggplant, if required, to keep moist.
Reader Comments
Be the first to comment on this recipe!