Stuffed-Eggplant-Curry

Stuffed Eggplant Curry Recipe

Cuisine Course Servings
South Indian Mains 4
Prep Time Cook Time Total Time
15 mins 40 mins 55 mins
Ingredients
6-8 small tender eggplants (brinjal)

FOR MASALA PASTE (A)
3 tablespoons roasted peanuts/cashews/almonds
2 teaspoons sesame seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds (jeera)
¼ teaspoon fenugreek seeds
1 inch cinnamon
2 pods green cardamom
4 cloves

FOR MASALA PASTE (B)
2 tablespoons grated and toasted coconut
1 inch ginger
3 cloves garlic
¼ onion, sliced
½ teaspoon chilli powder
¼ teaspoon turmeric powder
1 teaspoon salt
2 tablespoons water
1 tablespoon lime juice
FOR CURRY
3 tablespoons oil
1 tsp mustard seeds
1 teaspoon cumin seeds (jeera)
1 dry red chilli, slit
Few curry leaves
½ onion sliced
1 tomato, diced
¼ tsp turmeric powder
½ teaspoon chilli powder
1 tablespoon tamarind paste
⅓ cup water
Salt to taste
Fresh coriander leaves to garnish
METHOD
  1. Toast all ingredients for the masala paste listed under ‘A’ over low heat till aromatic.
  2. Allow to cool and then blend till finely ground.
  3. Add all ingredients listed under ‘B’ to the blender and grind to a thick paste.
  4. Remove eggplants from water and shake dry.
  5. Stuff about a teaspoon of the masala mixture into each eggplant, reserving the remainder of the masala paste for the curry. Set stuffed brinjals aside.
  6. Heat oil in a large pot and splutter mustard seeds, followed by cumin, chilli and curry leaves.
  7. Add sliced onion and sauté till translucent.
  8. Add tomato, turmeric and chilli powder and sauté till tomatoes begin to break down.
  9. Gently add the stuffed brinjals and sauté lightly. Cover and allow to cook for 5 minutes on low heat, stirring occasionally.
  10. Add balance masala paste, tamarind paste and water.
  11. Cover and cook on simmer for 20 minutes.
  12. Season with more salt, if required, and garnish with fresh coriander leaves.

With a long list of ingredients, this may seem like a complicated recipe, but it isn’t! A delicious way to prepare small eggplants / brinjal and great eaten with rice or rotis.

This recipe is adapted from Archana & Sudarshan’s Blog: Hebbar’s Kitchen.