|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 15g||55%|
|Total Sugars 22g|
|Vitamin C 8mg||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These are baby eggplants stuffed with a delicious, tangy spice mix! Serve this easy-to-cook dish with plain white rice and lehsuni daal (garlic-flavored yellow lentils).
6 baby eggplants, stalk trimmed and partially slit into quarters
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
3 tablespoons grated dried coconut
1 teaspoon finely chopped garlic
1 teaspoon tamarind paste
3/4 teaspoon black mustard seeds
6 to 8 curry leaves
2 dried red chilies
1 dash salt, or to taste
3 to 4 tablespoons vegetable oil, or canola or sunflower oil
Cilantro leaves, for garnish
Gather the ingredients.
Place coriander, cumin, turmeric, red chilies, coconut and chopped garlic in a bowl and mix.
Add the tamarind paste to the spice mix a little at a time to get a thick paste. Add salt to taste and mix well.
Fill the slits in the eggplants with this spice paste. Keep aside.
Heat the oil in a pan (on a medium flame) till hot. Add the mustard seeds, dry red chilies, and curry leaves and cook till spluttering stops. Add the eggplants and gently stir.
Cook till the eggplants are done. Stir occasionally but do it gently so as to avoid knocking the filling out of the eggplants.
Garnish with fresh cilantro leaves and serve with plain white rice and lehsuni daal (garlic-flavored yellow lentils) if desired.