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Stuffed Eggplant 


4 big size egg plants (1lb) (oriental purple colour preferably)

1 big onion

1 tsp cumin seeds

2 tsp chill powder

1 tsp chana flour or gram flour

3 tbsp water

4 big size garlic pods

pinch turmeric

ginger as per your taste

1 tsp salt


Seasoning materials:

Group (a) 3 tbsp oil

1 red pepper

1 garlic pod

Group (b) 

1 tsp gram flour

1/2 tsp cumin seeds

1tsp black gram dhal

1/2 tsp mustard seeds

6 curry leaves



1. Cut 4 garlic pods into small pieces. Grind coarsely these pieces with 1 tsp cumin seeds

2. Add to this mixture, chilli powder, turmeric, salt and chana flour. Keep this mixture aside.Slice onion and ginger into small pieces. Keep this mixture aside.

3. Cut each eggplant diametrically into 3 or 4 pieces about 1 1/4" length. Slice each piece lenghtwise leaving space at the end as not to break all into pieces and keep them firm together. Stuff them with the mixture in point 1&2.

4. then at medium heat, seasoning procedure be followed with a non stick pan per procedure given ( takes 4 mins)

5. Add onion and ginger pieces followed by stuffed eggplant pieces. stir them and add water. Cover frying pan. After 20 mins, open the lid stir the contents without breaking the eggplant pieces.

6. After another 20 mins curry will be ready this is very delicious with rice.


*** Read The Review Given By Times Of India

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                                              Last modified: October 17, 2003