Easy 10 Minutes Stuffed Pickly Eggplants
This is an easy recipe prepared by stuffying the curry paste and pickle spice mix in eggplant slits. Then its fried in oil or baked depending on diet type.
Servings: 4 People
Ingredients
Preparing Stuffing
- 2 tbsp Ready to use curry paste
- 2 tbsp Pickle Spice Mix
- 250 gm eggplants (choose smaller ones with dark skin)
- 1/2 tsp Aamchur/ Dry mango powder
- 1/2 tsp Salt
Frying Stuffed Brinjal
- 4 - 5 tbsp Refined Oil
Instructions
- Take 2 tbsp curry paste and 2 tbsp pickle spice mix in a bowl. Add salt and dry mango powder and mix well.
- Cut slits vertically from base to stalk but don't cut the stalks. Stuff the mixed masala or paste firmly into brinjals. You can cut quarters also.
- Similarly stuff all brinjals with mixture. Keep aside on a dry plate.
- Heat oil in a pan or kadai. drop the stuffed brinjals slowly into the pan once oil is hot. Cover with a lid and cook on low flame.
- Don't stir. But flip with help of a tong to avoid breaking of brinjals and masalas will be intact inside brinjals. Drizzle some extra salt from top and sides.
- It won't take more than 10 minutes to get this stuffed eggplants cooked properly. Turn off the gas and serve hot.
Notes
- To make curry, add the left out stuffing mix (after filling the eggplants) or 2 tbsp stuffing mixture to the pan and add 1/4 cup water and let it simmer for 5 - 7 minutes.