Spices Stuffed Eggplant Curry

Spices Stuffed Eggplant Curry
A delicious hot and spicy tangy Curry made with fresh eggplants/brinjal which is one of most favorite recipe. This recipe made in tamil style, with few easy to adopt steps because I always try to fit the recipe in my style and to my liking is so simple just very addicting.

Softly cooked brinjal thats has been filled with roasted spices, twice cooked once in feying pan and once again in a onion tomato based curry, with a nice tangy tamarind extract added as the final flourish is soemthing you need to try with rice at least once.
Check out my recipe for the spices stuffed eggplant curry below.

Ingredients
**To roast**
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Peppercorns- 1/2 tsp
Dried Red chillies – 4
Coriander seeds- 1/2 tsp
Sesame seeds – 1 tsp
Fenugreek- a few
**To grind**
Onions – 2
Tomatoes – 2
**For the curry**
Eggplant – 300g, slit the top and carefully cut just until bottom lengthwise so it stays whole but has space to fill
Sesame oil – 3 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – a few
Cumin seeds – 1/2 tsp
Onion – 1, cut into chunks
Curry leaves – 1 sprig
Onion tomato paste from above
Red Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder- 1/4 tsp
Salt as needed
Tamarind extract- 2 tbsp

Method
1. Roast, cool and coarsely grind the spices. Mix with a little oil, water, salt and turmeric. Stuff the spice paste into the prepared eggplant
2. Fry the eggplant in a pan with the oil until they look well sautéed and fried. While they fry, Grind and keep the onion, tomato paste
3. Keep aside the eggplant once fried, to the same pan add the mustard, cumin and Fenugreek seeds. Let them crackle
4. Add the onion chunks, curry leaves. Fry until golden
5. Add the onion, tomato paste, spices, salt and saute well
6. Add the tamarind extract and keep cooking until the curry comes to rolling boil. Add the fried eggplant. Simmer until the curry thickens and the oil separates
7. Enjoy hot with rice and papad

Spices Stuffed Eggplant Curry

Recipe by Parveenskitchen.comCourse: Brinjal, Curry, Curry Recipe, Eggplants, Gravy & Curry, Indian Cooking, Indian recipes, Quick and Easy, SpicesCuisine: Indian, TamilDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

210

kcal

Total time

50

minutes

Spices Stuffed Eggplant Curry

Ingredients

• To roast

• Cumin seeds – 1 tsp

• Mustard seeds – 1 tsp

• Peppercorns- 1/2 tsp

• Dried Red chillies – 4

• Coriander seeds- 1/2 tsp

• Sesame seeds – 1 tsp

• Fenugreek- a few

• To grind

• Onions – 2

• Tomatoes – 2

• For the curry

• Eggplant – 300g, slit the top and carefully cut just until bottom lengthwise so it stays whole but has space to fill

• Sesame oil – 3 tbsp

• Mustard seeds – 1/2 tsp

• Fenugreek seeds – a few

• Cumin seeds – 1/2 tsp

• Onion – 1, cut into chunks

• Curry leaves – 1 sprig

• Onion tomato paste from above

• Red Chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Turmeric powder- 1/4 tsp

• Salt as needed

• Tamarind extract- 2 tbsp

Directions

• Roast, cool and coarsely grind the spices. Mix with a little oil, water, salt and turmeric. Stuff the spice paste into the prepared eggplant
• Fry the eggplant in a pan with the oil until they look well sautéed and fried. While they fry, Grind and keep the onion, tomato paste
• Keep aside the eggplant once fried, to the same pan add the mustard, cumin and Fenugreek seeds. Let them crackle
• Add the onion chunks, curry leaves. Fry until golden
• Add the onion, tomato paste, spices, salt and saute well
• Add the tamarind extract and keep cooking until the curry comes to rolling boil. Add the fried eggplant. Simmer until the curry thickens and the oil separates
• Enjoy hot with rice and papad

Recipe Video

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