Ariso Recipes
Stuffed Eggplant and Onion Curry
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Stuffed Eggplant and Onion Curry. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Brinjal - all varieties (Solanum melongena), Onions. Beyond taste, it's crafted for both wellness and pleasure. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.1 hour and 0 minutes
North Indian
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Ingredients
2
How To Cook?
1
To begin making the stuffed eggplant and onion curry, prepare the masala by grinding ginger, garlic, and green chilies into a paste using a mixer grinder or pestle and mortar.
2
In a mixing bowl, combine the ground paste with red chilli powder, coriander powder, asafoetida, turmeric powder, jaggery, and salt. adjust the seasoning according to taste.
3
Make four slits in each eggplant and stuff the masala mixture into the slits.
4
Any excess masala can be kept aside for later use in the curry.
5
In a pressure cooker, heat olive oil and saut„© the onions until they become soft and translucent.
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