Andhra Stuffed Eggplant – Spicy Stuffed Eggplant Curry

Spread the love
Jump to Recipe

Eggplant lovers will rave about this Andhra Stuffed Eggplant – Spicy Stuffed Eggplant Curry with a spicy and tangy glaze. The beautiful bold colors make this an impressive side dish with rice. Yes, it’s possible to have delicious and flavorful eggplant by skipping the frying process.

Ingredients needed for Andhra Stuffed Eggplant – Spicy Stuffed Eggplant Curry

Small eggplants, raw peanuts, sesame seeds, coriander seeds, cumin seeds, fenugreek seeds, 2 inch cinnamon stick, green cardamom pods, cloves, dry desiccated coconut, onion, garlic cloves, ginger, oil, mustard seeds, curry leaves, tamarind, and water.

What to Look for When Shopping for Eggplant


First, we will us Indian eggplants for this recipe. They are small spherical eggplants. Here is a link that provides the details of Indian eggplants. 

  • The skin is vivid, smooth, and shiny.
  • The stem is green.
  • It feels slightly firm.

METHOD –

Prep

  • First, rinse and slit the eggplants with 4 slits but keep them intact. Further, the slit should be about an inch to 1.5 inch long so that they can be easily stuffed.
  • Second, place the slit eggplants in 2 cups water with a pinch of salt and set aside.
  • Third, chop the onions and cilantro finely.
  • Further, dry roast the peanuts and set aside.
  • Furthermore, place tamarind pulp (15 grams, lemon sized ball) in a glass bowl and add 1 cup boiling water just to cover. Allow the tamarind to soak in the water for about 10 minutes. This process helps to soften the tamarind, which in turn helps make extraction of the pulp easier. After 10 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft. This process helps to extract the juice and sourness from the tamarind. Strain the tamarind water into a fresh bowl and squeeze out as much extract from the pulp as possible. Set the water aside.
Cook
  • On low heat in a pan add in the dry roasted peanuts. Further add in the sesame seeds, coriander seeds, cumin seeds, fenugreek seeds, cinnamon stick, green cardamom pods, and whole cloves. stir. Let them sauté for 2 minutes. Then add in the coconut and sauté for another minute until coconut is golden. Monitor it as it can burn quickly. Turn off heat. Let it cool and place it in in a dry spice mixer.
  • Then add salt, ground turmeric, red chili powder, garlic cloves and ginger to the blender. Blend everything together. Further add in 1 cup onions and 1/4 cup water and blend it again.
  • Then remove the eggplants from the water dry them with a napkin and stuff them with the blended filling. There will be some extra filling. Set it aside as we will use it in the gravy.

Gravy

  • In a deep bottom pan add in oil. Further add in mustard seeds, cumin seeds, and curry leaves. Once the cumin seeds splutter add in the chopped onions (1 cup).
  • Let them turn golden.
  • Add the stuffed eggplants in the pan. Cover and cook the eggplants on low heat for 5 minutes. Then turn the eggplants and add in the remaining mixture with 3/4 cup water. Cover and cook for another 4 to 5 minutes on low heat.
  • Finally add in the tamarind water, increase the heat to medium and cover and cook for another 5 minutes. Turn off heat and garnish with cilantro. Serve with rice.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries

Moreover, try some of our other recipes

Carrot Peas Curry – Gajar Matar Sabzi

Kashmiri Whole Moong Dal

Turnip Curry Instant Pot – Kashmiri Turnip Tscchuta Gogji

Black Pepper Potatoes

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Spicy Kashmiri Turnips

Andhra Stuffed Eggplant – Spicy Stuffed Eggplant Curry

Shilpa
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side
Cuisine Andhra, India
Servings 4

Ingredients
  

  • 11 medium Indian eggplants

Dry Roasting the Ingredients for Stuffing

Stuffing 2

  • 1 onion (1 cup chopped)
  • 4 to 5 garlic cloves, large
  • 2 inch fresh ginger (1 tbsp chopped)
  • 1 and 1/2 tsp salt
  • 1/8 tsp ground turmeric   (haldi)
  • 1 tsp red chili powder     (cayenne pepper)
  • 1/4 cup water

For gravy

  • 1 tbsp oil of choice
  • 1/2 tsp  mustard seeds        (rai)
  • 1/2 tsp cumin seeds  (jeera)
  • 6 to 7 curry leaves
  • `1 onion (1 cup finely chopped)
  • 15 gms tamarind (soaked in 1 cup water)
  • 3/4 cup water (for cooking)
  • 1/4 cup cilantro (chopped finely)

Instructions
 

Prep

  • Rinse and slit the eggplants with 4 slits but keep them intact. The slit should be about an inch to 1.5 inch long so that they can be easily stuffed.
  • Place the slit eggplants in 2 cups water with a pinch of salt and set aside.
  • Chop the onions and cilantro finely.
  • Dry roast the peanuts and set aside.
  • Place tamarind pulp (15 grams, lemon sized ball) in a glass bowl and add 1 cup boiling water just to cover. Allow the tamarind to soak in the water for about 10 minutes. This process helps to soften the tamarind, which in turn helps make extraction of the pulp easier. After 10 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft. This process helps to extract the juice and sourness from the tamarind. Strain the tamarind water into a fresh bowl and squeeze out as much extract from the pulp as possible. Set the water aside.

Cook

  • On low heat in a pan add in the dry roasted peanuts. Further add in the sesame seeds, coriander seeds, cumin seeds, fenugreek seeds, cinnamon stick, green cardamom pods, and whole cloves. stir. Let them sauté for 2 minutes. Then add in the coconut and sauté for another minute until coconut is golden. Monitor it as it can burn quickly. Turn off heat. Let it cool and place it in in a dry spice mixer.
  • Then add salt, ground turmeric, red chili powder, garlic cloves and ginger to the blender. Blend everything together. Further add in 1 cup onions and 1/4 cup water and blend it again.
  • Then remove the eggplants from the water dry them with a napkin and stuff them with the blended filling. There will be some extra filling. Set it aside as we will use it in the gravy.

Gravy

  • In a deep bottom pan add in oil. Further add in mustard seeds, cumin seeds, and curry leaves. Once the cumin seeds splutter add in the chopped onions (1 cup).
  • Let them turn golden.
  • Add the stuffed eggplants in the pan. Cover and cook the eggplants on low heat for 5 minutes. Then turn the eggplants and add in the remaining mixture with 3/4 cup water. Cover and cook for another 4 to 5 minutes on low heat.
  • Finally add in the tamarind water, increase the heat to medium and cover and cook for another 5 minutes. Turn off heat and garnish with cilantro. Serve with rice.
Keyword Andhra Stuffed Eggplants, Coconut stuffed baingan, Easy stuffed eggplants, Peanut stuffed eggplants, Spicy Eggplants, Spicy Stuffed Eggplants, Stuffed Baingan, Stuffed Baingan with peanuts
0 0 votes
Article Rating

AboutFastCurries

My name is Shilpa Tiku. I am a foodie and love experimenting with different cuisines. Originally a Kashmiri, born in Mumbai and currently live in Dallas.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments
Follow Me!
0
Would love your thoughts, please comment.x
()
x
%d bloggers like this: