Recipes
Stuffed Baby Eggplant Curry
4-5 servings
15-30 min
Medium
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.
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.
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About the chef
Subhadra Burugula
Subhadra is born raised in India currently living in Texas. She is very passionate about cooking and photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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