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Tikka Baigan Masala (Stuffed Eggplant Curry)
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This flavorful eggplant curry dish goes well with paratha (bread).

Serves: 4-6

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North Indian Vegetarian Main Dish

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1 pound eggplant, cut into small pieces
3-4 onions, cut in large sections
2 tbsp of grated dried coconut
1 clove garlic
1 inch piece of fresh ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
Small piece of tamarind
1 tbsp garam masala powder
1 tsp cumin powder
4 tbsp. vegetable oil


  1. Cut the eggplants in half lengthwise (or quarter, if large), set aside the eggplant shells.
  2. Scoop out some of the pulp and combine with the remaining ingredients, except vegetable oil
  3. Grind coarsely in a food processor, without adding water
  4. Heat vegetable oil in a large skillet over medium heat.
  5. Add eggplant mixture to oil and fry, stirring frequently, for 10-12 minutes. Set aside to cool.
  6. Fill the eggplant shells with the mixture.
  7. Add 2 tablespoons vegetable oil to skillet and add filled eggplant shells. Fry for 15 minutes.
  8. Sprinkle water on eggplant, if required, to keep moist.

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