Stuffed Eggplant Curry

Ingredients

• 6 small eggplants (baingan) 6 small eggplants (baingan)
• 1/2 cup roasted peanuts, coarsely ground 1/2 cup roasted peanuts, coarsely ground
• 1/4 cup grated coconut 1/4 cup grated coconut
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon dried fenugreek leaves (kasuri methi) 1 tablespoon dried fenugreek leaves (kasuri methi)
• 2 tablespoons oil 2 tablespoons oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Wash the eggplants and make a cross-shaped slit on each one, keeping the stem intact.
2. 2.
   In a bowl, combine the roasted peanuts, grated coconut, tamarind paste, cumin seeds, coriander seeds, turmeric powder, red chili powder, and salt. Mix well to form a stuffing mixture.
3. 3.
   Gently stuff each eggplant with the prepared mixture, ensuring it fills the slits evenly.
4. 4.
   Heat oil in a deep pan or kadai over medium heat. Add the chopped onions and sauté until golden brown.
5. 5.
   Add the tomato puree, garam masala, and dried fenugreek leaves to the pan. Cook for a few minutes until the oil separates from the mixture.
6. 6.
   Carefully place the stuffed eggplants into the pan, ensuring they are submerged in the gravy. Cover and cook on low heat for about 20-25 minutes, or until the eggplants are tender.
7. 7.
   Garnish with fresh cilantro leaves and serve hot with rice or Indian bread.

Treat your ingredients with care...

• Eggplants — Choose small eggplants that are firm and glossy. Avoid ones with wrinkled skin or blemishes.
• Tamarind paste — If you don't have tamarind paste, you can substitute it with lemon juice for a tangy flavor.
• Dried fenugreek leaves — Crush the dried fenugreek leaves between your palms before adding them to the dish to release their aroma.

Tips & Tricks

• To reduce the bitterness of eggplants, sprinkle some salt on them and let them sit for 15 minutes before stuffing and cooking.
• For a spicier version, increase the amount of red chili powder or add finely chopped green chilies.
• Serve the Stuffed Eggplant Curry with a side of plain yogurt or raita to balance the flavors.
• Leftovers can be refrigerated and taste even better the next day as the flavors develop further.
• Adjust the consistency of the gravy by adding water if needed, depending on personal preference.

Serving advice

Serve the Stuffed Eggplant Curry hot with steamed rice or Indian bread like roti or naan. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Arrange the stuffed eggplants on a serving platter, with the rich red gravy drizzled over them. Sprinkle some chopped cilantro leaves on top for an appealing presentation.