Lunch

Stuffed Baby Eggplant curry is for Lunch.

Stuffed Baby Eggplant curry takes 20 minutes to prepare.

Stuffed Baby Eggplant curry takes 20 minutes to cook.

Stuffed Baby Eggplant curry makes 10 servings.

The ingredients for Stuffed Baby Eggplant curry are:

Ingredients
green Eggplants (Small size) - 11
Red chillie powder - 2 tb sps
Turmeric powder - 1/2 tsp
oil - 3 tb sps
1 1/2 cup of water.
salt to taste

for stuffing
1 cup sesame seeds
3 tb sps Chick peas (senagapappu)
2 tb sps black Lentils (urad dal / minapappu)
4 garlic cloves (crushed)
2 green cardamom
1 small stick of cinanmon
1 inch piece of ginger (chopped)
oil - 1 tb sp

Here is how you make Stuffed Baby Eggplant curry:

1. heat pan, add 1 tb sp of oil. Add chick peas, Black lentils, choppped ginger, garlic, cloves, green cardamom, cinanmon and fry for 3 minutes in low flame. add sesame seeds and fry till golden brown. switch of the flame, allow the mixture to cool and grind them to a tight paste adding little water if necessary.2. Wash eggplants thoroughly in water and do not remove the stems. slit them in a plus shape.3. Divide the ground paste into two halves(one for stuffing and the other for gravy).Carefully stuff the ground paste into each egg plant. use your left hand to separate the slits and stuff the paste with your right hand fingers slowly so that the egg plant do not break. 4. Heat 3 tb sps of oil in a pan, add curry leaves, and drop stuffed eggplants slowly. stir them for a few seconds gently and cover the pan with a lid. keep stirring occassionally and cover it with the lid again. Do this till the egg plants turn soft. 5. remove the lid, add the remaining portion of the ground paste, turmeric powder, chillie powder, salt,water and mix gently so that eggplants do not break.6. raise the flame and allow the water to boil. once water has come to boil, lower the flame and cover with a lid. keep stirring ocassionally. As the gravy turns thick switch of the flame.7. Garnish with cilantro and serve hot with steamed rice.Number of Servings: 10Recipe submitted by SparkPeople user KEERTISUNKARA.

The nutritional information for Stuffed Baby Eggplant curry is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 165.5

• Total Fat: 13.1 g
• Cholesterol: 0.0 mg
• Sodium: 19.4 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 4.7 g
• Protein: 4.1 g

Stuffed Baby Eggplant curry is Indian cuisine.

The dietary needs meet for Stuffed Baby Eggplant curry is Vegetarian