Monday, April 22, 2013,5:40 AM by
Rachna Rathod

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

For Stuffing

  • Grind the Peanuts, Sesame seeds, desiccated Coconut, Red Chili powder, Coriander powder and Salt for the stuffing.
  • Make a plus slit in each Eggplant and fill the stuffing.

For Curry Paste

  • Grind the Curry Leaves, cloves, Cinnamon, Garlic Cloves, Ginger, Green Chilies, Onion, Black Pepper Corns to a smooth paste.

For the Curry

  • Heat a pan pour oil, add Cumin seeds, when it splutter, add Curry paste and saute till the oil gets separate.
  • Add Tomatoes, Red Chili powder, Turmeric Powder, Coriander Powder, and mix well. Cook for 5 minutes.
  • Add Coconut Milk and Salt. Add little water and stuffed Eggplants. Mix well.
  • Cover and simmer till Eggplants get cook. Add Lemon juice and Coriander.
  • Garnish with grated Coconut.


  • 250 grams Purple Baby Eggplants
  • 3 tablespoon cooking oil
  • 1 teaspoon Cumin seeds
  • 100 grams Tomato chopped
  • 100 ml Coconut Milk
  • 1 teaspoon Red Chili powder
  • 1 tablespoon Coriander powder
  • ½ teaspoon Turmeric powder
  • Salt to taste
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Coriander chopped
  • 1 tablespoon grated Coconut to garnish


  • 1 tablespoon roasted Peanuts
  • 1 tablespoon roasted White Sesame seeds
  • 2 tablespoon desiccated Coconut
  • 1 teaspoon Red Chili powder
  • 1 tablespoon Coriander powder
  • Salt to taste

Curry Paste

  • 5-6 Curry Leaves
  • 2 cloves
  • 1" piece Cinnamon
  • 6 Garlic Cloves
  • 1" piece Ginger
  • 2 nos. Green Chilies
  • 100 grams Onion chopped
  • ¼ teaspoon Black Pepper Corns

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