Introduction: Pan-fried, Gluten-free Whole Eggplant Vegetables

Picture of Pan-fried, Gluten-free Whole Eggplant Vegetables

This is one way of cooking whole eggplant vegetables stuffed with spices. The stuffed eggplants are shallow fried in a pan which makes it very tasty and spicy.

This gluten free dish can be served as main course with rice

Step 1: Ingredients

Picture of Ingredients

  • About 300 grams of fresh Eggplant vegetables
  • One teaspoon of cumin seed powder
  • One teaspoon of fennel seed powder
  • One and half teaspoon of coriander powder mixed with turmeric powder
  • One and half teaspoon of red chilli powder
  • Salt to taste
  • Oil for shallow frying

Step 2: Make Cuts on Eggplant Vegetables

Picture of Make Cuts on Eggplant Vegetables
  • Rinse and clean the Eggplant vegetables. Do not remove the stems
  • From top make two cuts diagonally to reach just above the stem portion of vegetables. Do not cut all the way down. The vegetable should remain whole with stems
  • After cutting, open the cut and check for worm infection. If there are worms, discard the vegetable.
  • Immediately place the cut eggplants in water to prevent discoloration.

Step 3: Stuff With Spice Powder

Picture of Stuff With Spice Powder

  • Mix all spices like cumin seed powder, fennel seed powder, red chilli powder, coriander powder with turmeric powder and salt to make a uniform spice mixture
  • Stuff the spice mix inside each of the cut eggplant vegetable and keep in a bowl
  • Put the remaining spice powder on top of the stuffed vegetables in the bowl and coat the outer surface also

Step 4: Shallow Fry the Eggplant Vegetables

Picture of Shallow Fry the Eggplant Vegetables

  • Add enough cooking oil in a frying pan over medium heat
  • When the oil is heated add the stuffed eggplants one by one into the oil
  • Allow one side to shallow fry without disturbing. Otherwise the stuffed spices may fall out.
  • Turn over the vegetables in the pan with a ladle or strainer

Step 5: Finish and Serve

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  • Once all sides of the outer surface of eggplants are partially cooked, cover the pan with a lid and keep over low flame. This will make the inside of vegetables to cook even without burning the outer skin
  • From time to time, remove the lid and rotate the vegetables for even cooking
  • Check a piece to see that the inside is cooked and not raw

Once all the eggplant vegetables are properly fried, remove from the pan to a serving bowl. the pan fried eggplant vegetables are spicy and can be served with rice as main course

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