Authentic South Indian Stuffed Eggplant Curry
Experience the rich and vibrant flavors of authentic South Indian cuisine with this delightful stuffed eggplant curry, inspired by traditional recipes from Hyderabad. This dish boasts small eggplants filled with a luxurious blend of roasted nuts, spices, and coconut, simmered to perfection in a flavorful tomato onion gravy. The use of unique ingredients such as poppy seeds and channa dal gives this curry its distinctive taste and texture, while a touch of garam masala and fresh coriander elevates it to a true culinary gem. Although there are several steps involved, the rewarding taste will leave your taste buds satisfied and your guests impressed. Perfect for a cozy family dinner or as a centerpiece at your next gathering, this dish pairs wonderfully with steamed rice or flatbreads. So gather your ingredients, channel your inner chef, and embark on this flavorful journey!
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
dry coconut powder
1/2 cup (roasted)
white poppy seeds
3 tablespoons (roasted)
sesame seeds
3 tablespoons (roasted)
cumin seeds
2 tablespoons (roasted)
channa dal
4 tablespoons (roasted)
roasted peanuts
1/2 cup (coarsely ground)
small eggplants
12 (washed and stems removed)
oil
1/4 cup + 2 tablespoons (for cooking)
cumin seed
1 teaspoon (for tempering)
mustard seeds
1 teaspoon (for tempering)
onion
1 cup (chopped)
ginger-garlic paste
2 tablespoons (ready to use)
turmeric
1 teaspoon (ground)
ground cumin
1 teaspoon (ground)
ground coriander
1 teaspoon (ground)
chili powder
1 teaspoon (to taste)
kosher salt
2 teaspoons (to taste)
fresh tomatoes
2 cups (peeled, seeded, and chopped)
water
1 1/2 cups (for cooking)
garam masala
2 teaspoons (for seasoning)
fresh coriander
3 tablespoons (chopped for garnish)
Instructions
1
In a heavy skillet, roast the dry coconut powder, white poppy seeds, sesame seeds, and cumin seeds over low heat, stirring frequently until they are light brown and fragrant. Remove from heat to cool down and prevent over-roasting.
2
Place the cooled coconut mixture into a food processor and pulse until it becomes slightly grainy. Set aside in a bowl.
3
Grind the roasted channa dal in a spice grinder to form a fine powder and mix it into the prepared coconut mixture.
4
In the food processor, coarsely grind the roasted peanuts until they reach a chunky consistency.
5
Prepare the eggplants by washing them thoroughly and removing the stems. Carefully cut each eggplant two-thirds of the way from the bottom up to the stem, creating an 'X' shape while keeping the stem intact.
6
Heat 1/4 cup of oil in a skillet over low heat. Gently add the prepared eggplants and cook until they become tender and soft, about 15-20 minutes, turning occasionally.
7
Meanwhile, in a separate pan, heat the remaining 2 tablespoons of oil over medium heat. Add the cumin and mustard seeds, allowing them to pop.
8
Add the chopped onions to the pan and sauté until they turn golden brown, about 5-7 minutes.
9
Stir in the ginger-garlic paste, turmeric, ground cumin, ground coriander, chili powder, and kosher salt, mixing well to incorporate the spices into the onions.
10
Add the peeled, seeded, and chopped fresh tomatoes to the onion mixture. Stir until the tomatoes soften.
11
Incorporate the reserved coconut-nut mixture along with the coarsely ground peanuts into the curry, stirring until well combined.
12
Gently add the stuffed eggplants to the pan with 1 cup of water. Stir carefully to combine, ensuring eggplants remain intact.
13
Cover the pan and let the mixture simmer over low heat for about 20 minutes. Check occasionally, adding more water as needed to maintain a smooth consistency.
14
Once the eggplants are fully cooked, mix in the garam masala and 2 1/2 tablespoons of the chopped fresh coriander, stirring gently to combine. Taste and adjust the salt if necessary.
15
Transfer the curry to a serving dish, garnishing with the remaining chopped coriander before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic South Indian Stuffed Eggplant Curry?
It is a traditional Hyderabadi-inspired dish featuring small eggplants filled with a roasted nut and coconut spice blend, simmered in a rich tomato-onion gravy.
What kind of eggplants are best for this recipe?
Small eggplants are recommended for this recipe to ensure they cook evenly and hold the stuffing properly.
Is this stuffed eggplant curry vegetarian?
Yes, this dish is classified as a vegetarian recipe.
Is the recipe gluten-free?
Yes, this recipe is tagged as gluten-free.
What ingredients give this curry its unique texture?
The combination of white poppy seeds, roasted channa dal, and coarsely ground peanuts provides a distinctive and luxurious texture.
How should I prepare the eggplants before stuffing?
Wash the eggplants and cut them two-thirds of the way from the bottom up toward the stem in an 'X' shape, keeping the eggplant intact.
What seeds are roasted for the filling?
The filling includes roasted dry coconut powder, white poppy seeds, sesame seeds, and cumin seeds.
How do I ensure the seeds don't burn while roasting?
Roast them in a heavy skillet over low heat and stir frequently until they are light brown and fragrant.
What is the role of channa dal in this recipe?
The channa dal is roasted and ground into a fine powder to add body and flavor to the coconut filling mixture.
How should the peanuts be prepared?
The roasted peanuts should be coarsely ground in a food processor until they reach a chunky consistency.
How long do the eggplants need to cook in oil initially?
The eggplants should be cooked in 1/4 cup of oil over low heat for approximately 15 to 20 minutes until they are tender.
Which seeds are used for tempering the gravy?
Cumin seeds and mustard seeds are used for tempering in the remaining oil.
How long should I sauté the onions?
Sauté the chopped onions for about 5 to 7 minutes until they turn a golden brown color.
What spices are added to the onion mixture?
The spice mix includes turmeric, ground cumin, ground coriander, chili powder, and kosher salt.
How should the fresh tomatoes be prepared?
The fresh tomatoes should be peeled, seeded, and chopped before being added to the curry.
When do I add the coconut and peanut mixture?
Incorporate the coconut-nut mixture and the ground peanuts once the tomatoes have softened in the pan.
How much water is added for the final simmer?
Initially add 1 cup of water, and then adjust with more water as needed to maintain a smooth consistency.
How long does the curry need to simmer once combined?
Cover the pan and let the mixture simmer over low heat for about 20 minutes.
When should the garam masala be added?
Add the garam masala once the eggplants are fully cooked, just before the final garnishing.
What should I use for a garnish?
Use 3 tablespoons of freshly chopped coriander (cilantro) to garnish the dish.
What are the recommended side dishes for this curry?
This curry pairs wonderfully with steamed rice or various types of flatbreads.
How many eggplants are used in this recipe?
The recipe calls for 12 small eggplants.
What is the total number of ingredients in this dish?
There are 21 ingredients involved in making this authentic stuffed eggplant curry.
Is ginger-garlic paste required?
Yes, 2 tablespoons of ready-to-use ginger-garlic paste are used to flavor the gravy.
What kind of oil is recommended?
The recipe specifies general oil, used in both 1/4 cup and 2 tablespoon increments.
How do I make the coconut mixture grainy?
Place the cooled roasted coconut and seed mixture into a food processor and pulse until it reaches a grainy texture.
Should I keep the eggplant stems?
The instructions suggest removing the stems while washing, though the 'X' cut is made from the bottom up to where the stem was.
Is this dish spicy?
Yes, it is tagged as spicy and includes chili powder to taste.
Can I adjust the salt level?
Yes, it is recommended to taste and adjust the salt after adding the garam masala.
What is the flavor profile of this curry?
It features a rich, vibrant flavor profile with nutty, earthy, and spicy notes from roasted seeds and traditional South Indian spices.