Stuffed Eggplant without Onion or Garlic

Name: Stuffed Eggplant without Onion or Garlic
Total time: 1500 s
Ingredients: 5 whole eggplants; 2 tablespoons whole coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon fenugreek seeds; 10-15 peanuts; 2 whole dried red chilies; as needed Refined oil,; 3 tomatoes

Anjali Shukla @cook_17401371

Sangli

Stuffed Eggplant without Onion or Garlic

Anjali Shukla @cook_17401371

Saved

Ingredients

20 to 25 minutes

5whole eggplants
2 tablespoonswhole coriander seeds
1 tablespooncumin seeds
1 tablespoonfenugreek seeds
10-15peanuts
2whole dried red chilies
as neededRefined oil,
3tomatoes

Saved

Steps

20 to 25 minutes

1

Wash the eggplants and cut them in half lengthwise.
2

Heat a skillet over low heat and dry roast the cumin seeds, coriander seeds, fenugreek seeds, fennel seeds, and peanuts.
3

Transfer all the roasted ingredients to a blender, add a little water, and blend into a paste.
4

Heat oil in a skillet, add a little turmeric, then add the paste and sauté.
5

Chop the tomatoes and add them to the paste. Cook, stirring, until the tomatoes are soft.
6

Remove the paste from the skillet and stuff it into the eggplants using a spoon. Add oil to the skillet, place the stuffed eggplants in, and cover. After a few minutes, add any remaining paste. Cook until done, then turn off the heat.
7

Delicious stuffed eggplant is ready to serve.