Stuffed Baby Eggplant Curry

By: Subhadra Burugula

Stuffed Baby Eggplant Curry
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Medium
cuisine icon Duration
15-30 min
cuisine icon Diet
Diabetes, Gluten Free, Keto, Low Carb, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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."]
cuisine icon Keywords
15-30 min, 4-5 servings, baby eggplants, cilantro, contributed, cook 15 min, coriander seeds, cumin seeds, curry leaves, diabetes, dry coconut shredded, dry red chilies, ginger-garlic paste, gluten free, indian, keto, lime, low carb, medium, mustard seeds, oil, onion, peanuts, plant-based, prep 10 min, pressure cook, red chili powder, salt, sauté, side dish, tomatoes, turmeric powder, vegan, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
4-5 servings
Ingredients
  • salt
  • 1/2 cup peanuts
  • 1/2 lime
  • 2 dry red chilies
  • 4 tsp cumin seeds
  • 1 1/2 tbsp coriander seeds
  • 1 1/2 tbsp dry coconut shredded
  • 1 tsp mustard seeds
  • 10 baby eggplants
  • 2 tbsp Ginger-Garlic paste
  • 2 medium tomatoes
  • 1 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 onion
  • 1 sprig curry leaves
  • 3/4 cup Water
  • cilantro
  • 3 tbsp oil
Instructions
  • 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.
  • 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.
  • 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.
  • Once onions are golden add ginger garlic paste and fry. Add the tomatoes, fry till mushy (meanwhile stuff the eggplants with the stuffing).
  • Add turmeric powder, red chili powder and salt to taste. Turn off sauté mode, and arrange the stuffed eggplants in one layer, add water.
  • 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.
  • Check for tenderness, if you think eggplant still needs some cooking then turn on sauté mode and cook tender.
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