Updated: Jan 20, 2019
Stuffed Eggplant Curry is a spicy, tangy and peanutty curry in which eggplants are slit and stuffed with a spicy masala and cooked in a spicy nutty curry.
Small or medium Indian eggplants (brinjal)
2 cups (one big onion)
Garlic – 5 cloves
Roasted Peanut powder – 1/3 cup
Cinnamon stick – 1 piece
Cloves – 2
Red chili powder – 2 tsp (adjust to your spice level)
Coriander powder – 1 tsp
Methi seeds – 1/2 tsp
7 to 8 curry leaves
Tamarind juice – 1/4 cup (extracted from a pebble size tamarind)
Oil – 3 tbsp + 1 tsp
Salt to taste
Dry roast peanuts and grind to a coarse powder.Heat a tsp of oil in a pan and saute onions and finely chopped garlic with a little salt until onions turn pink and translucent.Transfer it to a bowl and add red chili powder, coriander powder, Masala Tokri - Garam Masala and peanut powder. Combine everything well.Wash and cut off the stem of eggplant and make a cross by slitting them until 3/4 th leaving the bottom portion intact.Stuff them with the onion masala and grind the remaining masala to a paste with a little water.Heat a tbsp of oil in a pan and saute the stuffed eggplants over medium heat by turning them often so that all sides are cooked.When it is 3/4 th cooked add the remaining oil followed by cinnamon, cloves, methi seeds and curry leaves.Add ground masala and 1/2 cup of water and simmer the heat. Cover and cook for 15 minutes stirring every 5 minutes in between.Add tamarind juice and let it cook for another 15 minutes or until the gravy changes color and oil starts oozing out. Baingan curry is ready. Serve hot with cooked rice or roti.