Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, raw mango stuffed baby eggplants. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Raw Mango Stuffed Baby Eggplants is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Raw Mango Stuffed Baby Eggplants is something that I’ve loved my whole life. They’re fine and they look fantastic.

A dry curry in which baby baingan (eggplants) are hollowed and stuffed with a spicy filling that has onion, baingan bits and kacchi kairi (raw mango) for that extra punch!. How curious it is that some vegetables elicit strong reactions from people. Raw Mango Stuffed Baby Eggplants As I am always on the lookout for any simple and easy recipe that is bursting with flavours, I decided to try out this tangy stuffed eggplants.

To begin with this particular recipe, we have to prepare a few components. You can have raw mango stuffed baby eggplants using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Raw Mango Stuffed Baby Eggplants:

1. Take 8-10 small eggplants, slit crosswise
2. Take 1/2 cup roasted chana dal, powdered
3. Make ready 1/2 small mango, grated
4. Make ready to taste salt
5. Take 1 tbsp. toasted sesame seeds
6. Prepare 1 tsp. red chilli powder
7. Take 1 tsp. roasted cumin powder
8. Take as needed oil to shallow fry

The original stove-top recipe of the stuffed baby eggplant that I had posted over a year ago, uses all raw ingredients for stuffing. This is my mom's non-traditional curried eggplant recipe that does not require any sautéing of onions or the spices and yet comes out so flavorful! Baby Indian eggplants are sliced and cooked in oil along with fenugreek leaves and spices. Grated mango is added to the fry as a finishing step along with spice powders.

Steps to make Raw Mango Stuffed Baby Eggplants:

1. In a bowl, combine together all the above mentioned ingredients (except eggplants and oil) with some water to form a paste. Now stuff it in all the slit eggplants.
2. Heat oil in a pan & carefully place them on it and sprinkle some salt over it.
3. Cover and cook on a low flame by turning them with a spoon / fork at intervals. Sprinkle water too as and when needed.
4. When the eggplants turns soft and are cooked, switch off the flame and gently transfer them to a serving dish.
5. Serve as a side dish with either rice or chapattis.

Serve eggplant fenugreek leaves fry over plain steamed rice or with dal rice or with roti. Soak them in a bowl of water until required. The farmers' market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines.

So that’s going to wrap this up with this exceptional food raw mango stuffed baby eggplants recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!