Ingredients
– 4 small eggplants
– 1 cup grated coconut
– 1 teaspoon mustard seeds
– 2 tablespoons vegetable oil
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– 2 cups chopped tomatoes
– 1 tablespoon salt
– 1 tablespoon fresh coriander leaves
Method
1. Start by washing the eggplants. Make a cross cut on each one but do not cut all the way through.
2. Mix grated coconut, mustard seeds, turmeric powder, red chili powder, garam masala, and salt together in a bowl.
3. Stuff the mixture into the eggplants. Ensure each eggplant is filled well.
4. Heat vegetable oil in a pan over medium heat. Add the stuffed eggplants and cook for about 5 minutes until they begin to soften.
5. Pour chopped tomatoes over the eggplants and cover. Let it simmer for 15 minutes until everything is cooked through. Garnish with fresh coriander leaves before serving.
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