Stuffed Baby Eggplants

Posted on October 11, 2014 by Viji

I can’t think of any vegetable more versatile than eggplant and any dish made out of eggplant that’s tastier than this!

We are so thankful to our friend, who had made this for us when we went to their house for lunch, a couple of years ago. From then, we have gotten a kind of addicted to this, and have made many more get addicted to it, too. It is quite simple and easy to prepare. This is the only South Indian dish I have ever come across which uses “amchoor(dry mango powder)”.


Stuffed Baby Eggplants…

  • 10-12 very fresh small eggplants

Roast and powder:

  • 2 tablespoons chana dal (bengal gram)
  • 2 tablespoons urad dal (black gram)
  • 3 tablespoons coriander seeds
  • 1 teaspoon fenugreek seeds
  • 4-5 dry red chilies
  • 1/2 teaspoon asafoetida powder
  • 2 teaspoons amchoor(dry mango powder)
  • 1 teaspoon salt(adjust to taste)
  • 3 tablespoons sesame oil

For seasoning:

  • 1/2 teaspoon mustard seeds
  • 1-2 dry red chilies
  • a few curry leaves
  • 2 tablespoons sesame oil


Heat 1 tablespoon of oil, add the red chilies and the chana dal, and fry for about 1 minute on medium heat. Add the urad dal and coriander seeds and fry for another minute or so. Finally add the fenugreek seeds and fry for another minute. Stir all throughout. Just when brown, switch off the heat, add the asafoetida powder, and mix well. When it’s cool, add salt and “amchoor powder,” and grind to a fine powder.

Wash the eggplants and slit each into four up to the end of the stalk without breaking the stem. Mix the powdered masala with 2 tablespoons of sesame oil and stuff the eggplants carefully.

Heat oil, add seasonings and add the stuffed eggplants. Lower the heat, sprinkle a few drops of water and cook covered. Make sure to turn over the eggplants every now and then so that they don’t get burnt. Sprinkle a few drops of water once in a while. Add salt if necessary. Cook on low heat for about 30 minutes or so.

Note: To keep them intact, try not to pick the eggplants up by the stems, especially once they start becoming soft.

Traditionally served hot with rice and rasam though plain hot rice is all you need at the most to enjoy these. Tastes perfect with roti and dal too! I simply enjoy them as they are… no rice, no roti!


What Others Are Saying

  1. theoriginaldish October 12, 2014 at 7:30 pm

    LOVE these photos! Great composition and colors. Recipe looks awesome, too!

    • handfulofrecipes October 13, 2014 at 8:25 am

      Thank you! I’m a fan of your “Linguine with Sautéed Zucchini”

  2. Malathi October 16, 2014 at 7:56 am

    I make this a lot – a favorite in my house too. I should try with amchoor powder for the acidity. I normally sauté onion and crushed tomato before adding the same stuffed eggplant (sans amchoor). The onion gives a bit of crunch and the tomato the acid.

    • handfulofrecipes October 17, 2014 at 2:17 am

      Thanks Malathi. Love the fact that this dish is perfectly dry with just these powders. I am trying your version next time, for sure!

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