November 10, 2009

Stuffed Eggplant-2

Stuffed Eggplant with Coriander Leaves





Usually I cook eggplant in different ways, like stuffed, complete fry, half boil and fry etc., one variety of eggplant fry is with Ginger-Greenchilli along with very little Coriander leaves. But recently I heard that some people even uses this mixture of Coriander leaves-ginger-and green chilli to stuff the eggplants.... and immediately I tried and it turned out very good.

Ingredients:

Baby Eggplant - 5 or 6
Coriander Leaves - 1 full medium size bunch
Ginger - 2 inch piece
Green chilli - 10
Garlic Pod - 1 small (optional)
Oil - 1 or 2 tbsp
Salt

Procedure:

Wash, clean and wipe eggplants, slit them into quarters for stuffing.
Wash and chop Coriander leaves, and Ginger.
Take a blender, add coriander leaves, ginger, garlic and green chilli, make into a fine paste.



Now add little turmeric, salt to the masala and mix well.



Stuff this mixture into eggplants.



Take a pan, add oil, when it is hot enough, place the eggplants, and cook on high flame for 2min., turn them slightly again cook on high flame for 2 min.



Now reduce flame to medium, sprinkle very little salt over the eggplants, cover it with lid and cook till they are 90% done.




Now add remaining/ left over masala to the pan, slowly mix well, and roast the eggplants nicely for another 5 min on low flame.
 





Serve with hot rice and ghee.
 

0 comments:

Related Posts with Thumbnails

Copyright Policy

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author.
All the measures used in the recipes are approximate.

Reach me at vemuripadma@gmail.com