Wash the eggplants and trim the stems. Then cut two crosswise slits on the non-stem side of the eggplant. Avoid cutting the eggplant clean so that it does not fall apart.
Use the cast iron or non-stick skillet to roast the onions. Make sure the skillet is dry. Remove the onion when brown spots start to appear and then put them in the blender.
Put coriander seeds, sesame seeds, poppy seeds, cumin seeds, peanuts, and fenugreek seeds into the skillet. Roast for a minute on medium heat. Once they start to change color and become fragrant remove them from the skillet and put them in a blender.
Add garlic, turmeric powder, ginger, red chilli powder, salt, sugar, and coconut milk in the blender. Grind the mixture until it turns into a fine paste.
Stuff the paste into the slits of the eggplants
Put some oil in the cast iron skillet let it heat for a while
Once the oil is heated put the curry leaves in the oil and stir it for a minute.
Put the eggplants one by one in the skillet
Cook for 8-10 minutes till the eggplants start softening. Keep stirring them during the process.
Add the remaining paste with ¾ cups of water in the skillet.
Increase the heat for a while. When the mixture starts to boil, reduce the heat from medium to low. Cover the skillet with a lid and stir the eggplants periodically.
Once the eggplants are soft enough to pierce with a fork the dish will be ready to serve.
To serve put the eggplants in a plate and garnish them with chopped cilantro.
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