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 low pressure 5 minutes , The vent in sealing position. NPR.Enjoy the curry with plain white rice or dosa or chapatis.

Stuffed Eggplant Masala (Curry)