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Stuffed Eggplants in Tomato Gravy
Stuffed Eggplants are popular in Indian Cuisine. I have cooked the Stuffed Eggplants in Tomato Gravy. It goes very well with Rice.
Course
Main Course
Cuisine
Indian
Keyword
Brinjal, eggplant, baingan, tomato, gravy, stuffed
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
poeple
Author
Rama G
Ingredients
5 to 6 brinjals (eggplants)
2 medium sized tomatoes
1 medium onion sliced
1 tsp oil
1 tsp fennel seeds
Asafoetida
chopped coriander for garnish
For stuffing:
1 tbsp each sesame seeds, roasted peanuts, desiccated coconut and poppy seeds (khus khus)
1 tsp jaggery powder
1 tsp chilli powder
2 tsp coriander powder
salt to taste
Instructions
Make a cross at the top of brinjals and slit through.
Quarter the tomatoes. Keep them big chunks.
Dry roast sesame seeds, peanuts, poppy seeds and desiccated coconut individually.
Add rest of the ingredients for stuffing and powder coarsely.
Divide the powder and into 3 parts.
Stuff 1 part in the slit brinjals and keep aside.
Add the second part to the tomatoes with a few chopped coriander, mix well and keep aside.
Heat oil in a pan and add fennel seeds.
Once they splutter add asafoetida and add sliced onions.
Sauté till onions become pink.
Add the third part of the spice powder and ½ cup water and mix well.
Reduce flame and arrange the spiced tomatoes over the onion.
Arrange stuffed brinjals above the tomatoes.
Pour ½ cup water around the sides.
Cover and cook on a slow flame.
After few minutes, gently toss and mix everything making sure not to break the brinjals.
Cook till brinjals become soft and the gravy thickens.
Serve garnished with chopped fresh coriander.
Video
[vc_video link='https://www.youtube.com/watch?v=3UEXJsEwYZk']
Notes
Adjust the gravy as per your preference by adding or reducing water.