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Stuffed Baby Eggplant Curry
Stuffed Baby Eggplant Curry
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Specialty in south India, Eggplant is stuffed with peanut coconut mixture and then cooked in a gravy to make this awesome curry. This super delicious curry goes very well with Rice, Naan or Roti. Eggplant lovers must try this.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4-5 servings
|
Ingredients
For Stuffing
- salt to taste
- 1/2 cup peanuts (can also be cashews)
- 1/2 lime (or
1 tsp tamarind paste) - 2 dry red chilies I used bydagi variety for color
- 4 tsp cumin seeds
- 1 1/2 tbsp coriander seeds
- 1 1/2 tbsp dry coconut shredded or
1 1/2 tbsp fresh coconut
Other Ingredients
- 1 tsp mustard seeds
- 10 baby eggplants
- 2 tbsp Ginger-Garlic paste
- 2 medium tomatoes chopped
- 1 1/2 tsp turmeric powder
- 1 tsp red chili powder or to taste
- 1 onion half sliced thinly
- 1 sprig curry leaves
- 3/4 cup Water
- cilantro to garnish
- 3 tbsp oil
Ingredients
For Stuffing
Other Ingredients
|
Instructions
To make the stuffing
- Roast the peanuts, red chilies and add cumin seeds, coriander seeds, coconut halfway. Roast until coconut gets golden brown and raw smell goes away. Cool the mixture and grind into coarse paste along with salt and lime juice. Keep aside.
- Wash the eggplants, if desired remove the stalks. Make criss cross slits 3/4th length of each plant and place in water to prevent browning.
Method
- Put instant pot on sauté mode high, add oil and crackle the mustard and cumin seeds. Now add curry leaves, followed by onions., fry well.
- Once onions are golden add ginger garlic paste and fry. Add the tomatoes, fry till mushy (meanwhile stuff the eggplants with the stuffing).
- Add turmeric powder, red chili powder and salt to taste. Turn off sauté mode, and arrange the stuffed eggplants in one layer, add water.
- Mix gently and put the lid, vent to sealing mode, do low pressure manual 5 minutes. Do quick release after 2 minutes in warm mode and garnish with cilantro.
- Check for tenderness, if you think eggplant still needs some cooking then turn on sauté mode and cook tender.
Recipe Notes
Small Purple baby eggplants are used in this recipe. You can also use eggplant pieces and use the stuffing as gravy.
If you don’t have curry leaves, you can skip it.
People with peanut allergy can use Cashews.
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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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Careless recipe. Don’t recommend. The “paste” does not become a paste, it is a dry powder that does not stuff well. And the Instant Pot read “burn” twice despite adding more water so i had to give up and saute. Also the recipe calls for adding cumin twice without specifying how much each time (or maybe it’s a typo). Do not waste your time like i did!!
Not sure why it still says 5 stars(!) This is a bad recipe!
Unless you are really good at grinding, you end up with a lot of seeds in your teeth with the stuffing. It would be worth trying with podwers instead of seeds. The tomatoe sauce is excellent though. Watch out to not burn the seeds. I added some maple syrup to counter the bitterness of some seeds. There is a problem in the recipee regarding the cumin seeds. I would put less in the stuffing and use the rest with the sauce. Overall rich flavours but too many seeds and too much work