Stuffed Baby Eggplant Curry


  • 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
  • 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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