Indian · Dinner
Stuffed Eggplant in Tamarind Curry
Gutti Vankaya
An Andhra stuffed eggplant curry — small eggplants filled with a peanut-sesame-coconut masala and slow-simmered in a tangy tamarind gravy.
$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
385Calories
12gProtein
24gFat
32gCarbs
8gSugar
7gFiber
720mgSodium
0mgChol
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Instructions
1
Prep
Trim eggplant stems, keeping whole. Toast peanuts in dry skillet over medium heat 3–4 minutes until golden. Add sesame seeds, coconut, coriander seeds, cumin seeds, fenugreek seeds, and dried red chillies; toast 90 seconds more until fragrant. Cool 1 minute. Grind toasted mixture with Kashmiri chilli powder, 0.5 tsp turmeric, 0.5 tsp salt, and 4 tbsp water into thick coarse paste. Chop onion, mince ginger-garlic paste, slit green chillies lengthwise.
2
Stuff
Slit each eggplant lengthwise into quarters from bottom up, leaving stem intact. Stuff each eggplant with 1–2 tsp spice paste, pushing into slits. Reserve remaining paste. Sprinkle stuffed eggplants with pinch of salt.
3
Sear
Heat 4 tbsp oil in heavy skillet over medium heat. Place stuffed eggplants in single layer (work in two batches if needed to avoid crowding). Cover and cook 10 minutes on medium-low, turning gently every 2 minutes, until deeply golden on all sides and beginning to soften. Remove and set aside.
4
Build
Add remaining 1 tbsp oil to pan. Add mustard seeds, let pop 20 seconds. Add curry leaves and onion; cook 3–4 minutes on medium until onion softens. Stir in ginger-garlic paste, green chillies, and reserved spice paste; cook 90 seconds until raw smell fades.
5
Simmer
Add tamarind paste, jaggery, 0.5 tsp turmeric, 1 tsp salt, and 400ml hot water. Stir and bring to gentle simmer on medium-low. Return stuffed eggplants, nestling into gravy. Cover and simmer 14 minutes on low, spooning gravy over occasionally, until eggplants are completely tender and gravy is glossy.
6
Rest and plate
Remove from heat and rest 2 minutes. Transfer eggplants and gravy to serving bowl. Garnish with fresh coriander. Serve with steamed rice, ragi mudde, or paratha, lime pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) small Indian eggplants
- 6 tbsp raw peanuts
- 2 tbsp white sesame seeds
- 3 tbsp unsweetened desiccated coconut
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 0.25 tsp fenugreek seeds
- 4 dried red chillies
- 2 tsp Kashmiri chilli powder
- 2 tsp tamarind paste
- 1 tsp turmeric
- 1.5 tsp salt
- 5 tbsp neutral oil
- 1 tsp mustard seeds
- 24 fresh curry leaves
- 110g (3.9 oz / 1 medium) yellow onion
- 2 tbsp ginger-garlic paste
- 2 green chillies
- 1 tsp jaggery
- 6g (small handful) fresh coriander