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INDIAN RECIPE: Stuffed Aubergines

Ingredients for Stuffed Aubergines:

  • 4 large aubergines
  • 8 medium tomatoes, blanched  peeled and pureed
  • 4 medium potatoes, diced
  • 2 cups frozen peas
  • 4 medium onions, finely chopped
  • 8 green chillies, pounded
  • 6 cloves garlic, pounded
  • ½ cup fresh coriander, pounded
  • 4 tbsp butter
  • 2 tsp chilli powder
  • 2 tsp garam masala
  • ½ tsp coriander powder
  • ½ tsp cumin
  • Salt to taste

Directions for making Stuffed Aubergines:

  1. Cut aubergines lengthwise in two equal halves.
  2. Scoop out pulp from centre leaving 2 cm thick shell.
  3. Heat oil in a wok and fry diced potatoes.
  4. Remove with slotted spoon and set aside.
  5. Heat butter in a saucepan and sauté onions.
  6. Add tomato puree, peas, potatoes, spices and pounded mixture.
  7. Stir fry for 3 minutes and remove from heat.
  8. Smear aubergines with butter or oil stuff with peas-potato mixture.
  9. Bake in a moderate oven (180 degree C) for 10-15 minutes.
  10. Serve hot.
  11. Enjoy your Stuffed Aubergines. Hope you love this Indian recipe.


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