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- 8 – 10 pieces of tiny eggplants
- 1 tbsp red chili powder
- 2 tbsp coriander powder
- 1 tbsp garam masala
- 1 tbsp jeera powder
- salt, to taste
- 2 tbsp lemon juice
- Mix all the ingredients of the stuffing in a bowl and set aside. Wash the eggplants and slit half-way through the middle without cutting them into halves. Spread the filling into the slits of the eggplants.
- Heat oil in a non-stick pan and add the stuffed eggplants. Cover cook for 10–15 minutes on medium-low heat, turning them every few minutes to get them brown on all sides.
Recipe by Hooked on Heat Edit
The blog created by Meenakshi Agarwal is filled with, as the blogger says, lots of spice and everything nice. The pleasant design of the blog is matched by a huge variety of unique content – something you can rarely say about websites or blogs today – facts which make Hooked on Heat a valuable resource for anyone interested in Indian food.
Here you will find information on hundreds of Indian dishes, starting from Dips, Sauces and Chutneys, going through Soups and Salads and passing through Delectable Desserts and other food categories that will make your mouth water. You can reach this wealth of information at the following URL: hookedonheat.blogspot.com