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) |
| 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
- Toast all ingredients for the masala paste listed under ‘A’ over low heat till aromatic.
- Allow to cool and then blend till finely ground.
- Add all ingredients listed under ‘B’ to the blender and grind to a thick paste.
- Remove eggplants from water and shake dry.
- 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.
- Heat oil in a large pot and splutter mustard seeds, followed by cumin, chilli and curry leaves.
- Add sliced onion and sauté till translucent.
- Add tomato, turmeric and chilli powder and sauté till tomatoes begin to break down.
- Gently add the stuffed brinjals and sauté lightly. Cover and allow to cook for 5 minutes on low heat, stirring occasionally.
- Add balance masala paste, tamarind paste and water.
- Cover and cook on simmer for 20 minutes.
- 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.
© S Raghu