Stuffed eggplant curry

Name: Stuffed eggplant curry
Yield: Serve-4 servings
Ingredients: 1/2 kg small green baigan; 1 cup fresh coconut; 1 cup peanut; 1/2 cup till; 1 tbsp Fennel seeds; 1 tbsp kitchen king masala; 1 tbsp salt; 1/2 cup coconut milk; 1 tbsp deghi mirch; 2 chopped onion; 3-4 crushed garlic; 1 tbsp crushed ginger; 2 tsp oil; Handful Fresh coriander

1 cook is planning to make this

Sandeepa Dwivedi @cook_12339206

#curry
Stuffed eggplant is Maharashtrian dish .it's spicy in taste and well goes with rice and chapi.

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Ingredients

Cook -30 min

Serve-4 servings

1/2 kg small green baigan
1 cup fresh coconut
1 cup peanut
1/2 cup till
1 tbsp Fennel seeds
1 tbsp kitchen king masala
1 tbsp salt
1/2 cup coconut milk
1 tbsp deghi mirch
2 chopped onion
3-4 crushed garlic
1 tbsp crushed ginger
2 tsp oil
Handful Fresh coriander

Cooking Instructions

1

Take baigan wash properly and cut from middle atleast 2 inches.
2

Now take a pan roast peanut,till and fennel seeds for 3-4 mins let it cool now add fresh coconut and blend it.
3

Now add masala and salt in peanut masala and fill it in centre of all baigan.
4

In pan add oil let it heat now shallow fry all baigan for 8mins.Now take out and keep aside.
5

In same pan add oil now add jeera, crushed garlic ginger saute it add hing and onion paste cover with lid and cook it for 5-6mins.
6

Now add deghi mirch, kitchen king masala and coriander powder and peanut masala.saute it now add baigan.
7

Now add coconut milk and water and let it cook for 2-3 mins Garnish with fresh coriander.