Stuffed Baby Eggplant Curry
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.
Servings Prep Time
4-5servings 10minutes
Cook Time
Servings Prep Time
4-5servings 10minutes
Cook Time
For Stuffing
  • saltto taste
  • 1/2cup peanuts(can also be cashews)
  • 1/2 lime(or 1 tsp tamarind paste)
  • 2 dry red chiliesI used bydagi variety for color
  • 4tsp cumin seeds
  • 1 1/2tbsp coriander seeds
  • 1 1/2tbsp dry coconut shreddedor 1 1/2 tbsp fresh coconut
Other Ingredients
  • 1tsp mustard seeds
  • 10 baby eggplants
  • 2tbsp Ginger-Garlic paste
  • 2medium tomatoeschopped
  • 1 1/2tsp turmeric powder
  • 1tsp red chili powderor to taste
  • 1 onionhalf sliced thinly
  • 1sprig curry leaves
  • 3/4cup Water
  • cilantroto garnish
  • 3tbsp oil
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.
  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.