Stuffed Baby Eggplant Curry
By :Subhadra Burugula
Print Recipe
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.
Votes: 3
Rating: 3
Rate this recipe!
Course Side Dish
Cuisine Indian
Difficulty Medium
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Eggplant, Peanuts
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
Course Side Dish
Cuisine Indian
Difficulty Medium
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Eggplant, Peanuts
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
Votes: 3
Rating: 3
Rate this recipe!
Instructions
To make the stuffing
  1. 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.
  2. 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
  1. 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.
  2. Once onions are golden add ginger garlic paste and fry. Add the tomatoes, fry till mushy (meanwhile stuff the eggplants with the stuffing).
  3. Add turmeric powder, red chili powder and salt to taste. Turn off sauté mode, and arrange the stuffed eggplants in one layer, add water.
  4. 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.
  5. 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.

3 replies
  1. Treebyleaves
    Treebyleaves says:

    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!!

  2. Allison.zentner
    Allison.zentner says:

    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

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