Thursday, January 4, 2018

Stuffed Baby Eggplant Masala (Curry) IP Version

This gravy is an authentic recipe from the south.


Serves 4 to 6

Category - Breakfast / Lunch / Dinner 


Baby eggplants - 5 to 6 (wash throughly and pat dry)
Oil - 3tbsp
Curry leaves - A few (Optional)

Dry roast separately -  
Whole dry red chillies - 4 (You can add red chili powder instead)
Poppy seeds - 1tsp
Peanuts - 2tsp

Ground to smooth paste - Add little water only
Onion - 1
Garlic - 2 pods
Ginger - 1 inch
Tomato - 1
Coconut - 2tbsp
Tamarind paste - 1 to 2 tsp
Jaggery / Brown sugar to taste
Salt to taste
Garam masala powder - 1tsp
Also Add the dry roasted red chillies, peanuts & poppy seeds.





Slit the eggplants to four sections keeping the steam intact. Fill the ground paste in between the slit eggplants n place them inside the IP liner. Pour the excess masala on the eggplants along with half cup water. Set the IP to Manual High 7, The vent in sealing position. NPR.Enjoy the curry with plain white rice or dosa or chapatis.




Stuffed Eggplant Masala (Curry)