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By :Subhadra Burugula |
Course | Side Dish |
Cuisine | Indian |
Difficulty | Medium |
Browse Category | Vegan & Vegetarian |
Duration | 15-30 min |
Diet | Diabetes, Gluten Free, Keto, Low Carb, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
4-5 servings
|
Ingredients
For Stuffing
Other Ingredients
|
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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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