Introduction – About this Recipe
Stuffed eggplant curry is made very commonly in many states in India but the stuffing is very much different in every region. In India, each region has its own way of cooking this dish. In Hindi it is known as bharwa baigan, in Marathi it is known as bharli wangi and in Gujarati it is known as bharela ringna nu shakh. Get ready to tantalize your taste buds with this delectable brinjal (eggplant) recipe. Bursting with aromatic spices and a silky essence, this dish is a true delight for both veggie lovers and spice enthusiasts. Cooked to perfection, the tender brinjals are infused with a medley of cumin, coriander, turmeric, and red chili powder, creating a symphony of flavors that will leave you craving more. So, grab some fresh brinjals, and let’s dive into the world of irresistible flavors with this spicy brinjal delight.
Equipment’s :
- Pressure Cooker
Ingredients :
| Amount | Measurements | Item Name |
|---|---|---|
| 500 | Gms | Eggplant (Brinjal) |
| 2 | Pcs | Potatoes (Medium size) |
| 1 | Pc | Tomato (Medium size) |
| 1 | Pc | Onion (Small size) |
| 3 | Tbsp | Grounded Peanuts |
| 1 | Tbsp | Garlic Paste |
| 1 | Tbsp | Chopped Coriander |
| 2 | Tsp | Salt |
| 1 | Tsp | Turmeric Powder(Haldi) |
| 4 | Tbsp | Kashmiri Red Chilly Powder |
| 2 | Tsp | Coriander-Cumin Powder(Dhania-Jeera) |
| 1 | Inch | Jaggery piece |
| 4 | Tbsp | Oil |
| 1 | Tsp | Mustard seed(Rai) |
| 1 | Tsp | Cumin seeds(Jeera) |
| 1/8 | Tsp | Asafoetida(Hing) |
| Coriander for garnishing |
Pre-Prep Procedure :
- Peel the potatoes and cut them into 4 pieces.
- Rinse tomato and cut it into 4 pieces.
- Grate the onion into one big mixing bowl.
- Add grounded peanuts, garlic paste, chopped coriander, salt, turmeric powder(haldi), coriander-cumin powder(dhania-jeera), red chilly powder, and jaggery to grated onions.
- Mix the mixture well. Once mixed keep it aside until we wash and cut eggplants.
- In a separate bowl, Rinse eggplants under running water. Using a knife, make a slit from the side opposite to the stem, so that we can stuff them. Be careful so as to not completely divide the eggplant into two halves, we only need to make a slit about 80% of the length of the eggplant stem, and a little bit of the eggplant should be completely intact.
- Now stuff the mixture into each eggplant. Check the image below to see how much to stuff. You don’t want to overstuff it at the same time flavor will be diluted if under-stuffed.
Step By Step Procedure :
- In the pressure cooker, heat oil. Add Mustard seeds(Rai) and Cumin seeds(Jeera), and let them crackle. Once Crackling stops add Asafoetida(Hing) and swirl it.
- Add stuffed eggplants, potato, and tomato to it and mix them.
- Add the extra stuffing mixture and 1 glass of water and stir well.
- Now close the lid and let it cook for 3 – 4 whistles.
- Once 3 – 4 whistles are done, let the pressure release on its own.
- Once pressure is released, open the lid and stir properly.
- Garnish with coriander. There you go it is ready! Enjoy!
Serving & Plating :
Stuffed Eggplant Curry is served hot and garnished with freshly cut coriander.
Accompaniments :
Stuffed Eggplant Curry goes well with Indian bread like Phulka Roti, Wheat Bhakri, Jowar Roti, Bajra Rotla, etc. It can be a good accompaniment for khichdi as well as with side dishes like pickles, salad, papad, etc. Traditionally in the countryside, this curry is served with Bajra Rotla and khichdi. My favorite hack is using the leftover curry and mixing it up with khichdi and yogurt and slurping the mish-mash up.
Key Pointers :
- I use Kashmiri Red Chilly Powder, which is not that hot but gives good color and flavor to the food.
- Stuffed Eggplant Curry can be made semi-dry by adding half a glass of water.
- In case you are unable to find the smaller size eggplants then using the same recipe, you can use the bigger and thinner ones as well. Just make sure you slit it 2 ways so that you get 4 quarters of the eggplant. This will ensure the eggplant is evenly cooked and the masalas reach every nook and cranny of the eggplant.
Storing :
Leftovers can easily be refrigerated for about 3-4 days in any container with a lid. It need not be an airtight container. I usually prefer a microwave-safe container (for easy reheating).
Reheating :
Thaw for 10-15 mins or when curry comes to room temperature. Once thawed, microwave for 2 mins with a lid. If you don’t have a microwave, you can reheat it in a wok(kadhai) or saucepan for 5 mins on a medium flame.
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