Telangana eggplant with coconut and spices
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 4
Ingredients
  • 10 - Eggplants of the same size
  • 3 tbsp - healthy oil as coconut
  • ½ cup - diced medium red onion
  • 4 - green or red chilies
  • ⅓th cup - fresh or dried coconut
  • Pink Himalayan salt or sea salt
  • ½ tsp coriander powder - optional
  • ½ tsp - cumin powder
  • Cilantro
Instructions
  1. Pour water into a big bowl.
  2. Pick eggplants of almost same size. Wash eggplants thoroughly.
  3. Slit eggplants with X shape all the way. Leave ¼th inch from the bottom. Place them in the water bowl, so that they don't change color.
  4. Dice onion, chilies. Grind onion, chilies, coconut, cumin, coriander powder, and salt together.
  5. Place the ground mix in eggplant slit. Be careful not to break them.
  6. Heat a wide pan. Add coconut oil. Heat to medium-low.
  7. Arrange eggplants by size.
  8. Add big size eggplants first. Close lid. Cook for 30 seconds. Now add next big size eggplants. Do till you are don't with all size eggplants.
  9. Now cook for 3-4 mins or until you see the char.
  10. Turn eggplants carefully not to mush. Cook for 3-4 minutes. When they are cooked, eggplants should be soft but not mushy. Depending on the size of eggplants, they may be have been cooked by now. If eggplants are big, you have to cook till it is cooked all the way inside. Slowly open one of the eggplants and check if it is cooked all the way.
  11. When cooked, turn off the stove. Garnish with cilantro.
  12. Serve by itself or rice or roti.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/telangana-eggplant-with-coconut-and-spices/