INGREDIENTS..

For the Eggplants:

8–10 small eggplants

2 tablespoons oil

For the Stuffing:

2 tablespoons gram flour (besan)

1 tablespoon peanut powder (optional)

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/2 teaspoon cumin seeds

1 teaspoon dry mango powder (amchur)

Salt according to taste

1 tablespoon chopped fresh coriander leaves


Preparation Method 

Step 1: Prepare the Eggplants

Wash the eggplants properly and make a cross-shaped slit in each one, keeping the stem attached so the stuffing does not come out.

Step 2: Make the Masala

In a bowl, mix gram flour, peanut powder, red chili powder, turmeric, coriander powder, garam masala, cumin seeds, dry mango powder, and salt. Add a little oil and chopped coriander leaves, then mix well.

Step 3: Stuff the Eggplants


Carefully fill the prepared masala inside each eggplant.

Step 4: Cook the Eggplants

Heat oil in a pan and place the stuffed eggplants gently in it. Cover and cook on low flame for about 15–20 minutes. Turn them occasionally so they cook evenly from all sides.

Step 5: Serve

Once the eggplants become soft and fully cooked, turn off the heat. Serve hot with roti, paratha, or steamed rice.


TIPS..💡 

Peanut powder gives the dish a richer and nuttier flavor.

You can add chopped green chilies for extra spice.

Cooking on low flame helps the eggplants cook perfectly from inside.