This is the kind of dish that rewards patience. In this Andhra-Style Stuffed Eggplant Curry, we’re stuffing small eggplants with a paste filling of spices that create a nutty, tangy, and even fiery profile. Then, we simmer these eggplants on low and give it time to absorb the curry base it’s cooked in. As the eggplants cook, they become tender and meld into the curry base, creating a sauce that’s thick and utterly flavorful. s layered with spice, balanced with tang, and packs a punch. It’s the kind of meal that you should savor and use rice to soak up every last bit.

About Andhra Pradesh Cuisine

This recipe comes from Andhra Pradesh, a coastal state in southern India. The Stuffed Eggplant Curry reflects the character of Andhra cuisine since it’s layered with spice, balanced with tang, and packs a punch. It’s the kind of meal that you should savor and use rice to soak up every last bit. But, a word of warning, this is a very spicy dish, a key aspect of Andhra cuisine. If you wish to reduce the heat, you have a few options. You can use only Byadgi or Kashmiri chilies, leaving out the Guntur ones. You can leave out the Thai green chili. Or, you can leave out the Kashmiri chili powder. Depending on what you leave out, you can mend the recipe to your liking.

Andhra-Style Stuffed Eggplant Curry

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• Author: Veda Sankaran

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Description

An Indian dish with fire and soul.

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Ingredients

Scale 1x2x3x

For the spice paste:

• 1 1/2 tsp cumin seeds
• 1 tbsp coriander seeds
• 1” piece cinnamon stick
• 2 tsp sesame seeds
• 2 green cardamom pods
• 3 cloves
• 5 dried red Byadgi chilies (for color/flavor)
• 3–4 dried Guntur red chilies (for heat)
• 1/4 cup peanuts
• 1/4  cup lightly roasted chana dal (split chickpea lentils)
• 1/3 cup grated dried coconut (kopra) can sub with unsweetened desiccated coconut
• 2 tbsp jaggery or dark brown sugar
• 1 1/2 tsp salt
• 8–10 cloves of garlic
• Approximately 3/4 cup water added gradually

Remaining ingredients:

• 10 small Indian eggplants
• 3/4 tsp mustard seeds
• 1 1/2 tsp cumin seeds
• 10 curry leaves
• 1 Thai green chili, split lengthwise
• 1 medium red onion, cut in half and then thinly sliced into half moons
• ¼ tsp turmeric
• ½ tsp Kashmiri chili powder
• 2 tsp tamarind paste
• 1 1/2 cup water
• Salt to taste

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Instructions

1. To prepare the eggplant, hold the eggplant by the stem, use a sharp paring knife to cut a criss cross from the bottom cutting 3/4s of the way towards the stem. You want the cuts to go up just far enough to open the eggplant for stuffing while still keeping it intact.
2. Place the prepared eggplant in a bowl of water salted with 1 tsp of salt.
3. To prepare the spice paste, pulse the first 10 ingredients (up to and including the chana dal) until coarsely powdered, then place in the remaining ingredients, gradually adding water as necessary to grind to a thick paste.
4. Remove the eggplant from the water and stuff each eggplant generously, pushing the spice paste into the center with your fingers. Reserve the remaining paste to use later.
5. In a flat bottomed saute pan, pour 3 tbsp of neutral oil. Once heated, place in the mustard seeds. When they slow down their popping, add the cumin seeds, followed by the curry leaves and split green chili.
6. After a few seconds, place in the thinly sliced onions and sprinkle with salt. Stir and after 2 minutes, sprinkle in the turmeric and Kashmiri chili powder.
7. Once the onions are slightly browned, place the stuffed eggplant carefully on top of the onions. Saute on all sides, using tongs to gently flip the eggplant. After about 4 minutes, add the reserved spice paste , tamarind paste, and 1 1/2 cups water.
8. Bring to a simmer, cover and cook on medium low heat, uncovering to stir occasionally until eggplant softens and is completely cooked. Serve with white rice, biriyani, or rotis.

Recipe and Food Styling by Veda Sankaran
Prop Styling by Anna Franklin
Photography by Dave Bryce

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