Stuffed Eggplant-Potato Curry
Baby eggplants are stuffed with a robust, smoky onion stuffing and cooked slowly alongside potatoes, resulting in a spicy and slightly sweet curry. This is a classic dish originating from the state of Maharashtra in Western India. The combination of peanuts, coconut, tamarind, and jaggery result in a complex flavor profile that is undeniably unique to Maharashtrian cuisine.
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Ingredients
- 6 Baby eggplants
- 2 Potatoes halved or quartered
- 1 Red onion chopped
- 2 tablespoons Peanuts crushed
- 2 tablespoons Dried Powdered Coconut
- 1 tablespoons Tamarind pulp
- 1 tablespoon Jaggery or brown sugar
- To taste Salt
- Handful Cilantro
- 1 tablespoon Goda Masala substitute Garam masala if unavailable
- 3 tablespoons Oil
- 1/2 teaspoon Fenugreek seeds
- 3/4 teaspoon Mustard seeds
- 1/2 teaspoon Turmeric powder
- 1 pinch Asafoetida/Hing
- Hot Water
- 1 teaspoon Red chili Powder (optional)
Ingredients
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Instructions
- Make two slits in the baby eggplants so they can be stuffed. Peel and cut the potatoes (the larger the potatoes the longer they will take to cook through). Soak eggplants and potatoes in water to prevent discoloring.
- Make the stuffing. In a plate or wide bowl, combine onions, peanuts, coconut, jaggery, tamarind, cilantro, goda masala, salt, red chili powder (if using). Massage the ingredients together well until cohesive.
- Stuff the eggplants with the onion mixture.
- Heat a heavy bottomed pan and add oil. Once shimmering, add the mustard seeds, fenugreek seeds, asafoetida, and turmeric. Add the eggplants and fry stirring frequently until they have a sear on them.
- Add the potatoes and the remaining stuffing. Mix to combine. Cook on medium-low heat until the oil separates on the sides of the pan.
- Add hot water as needed, depending on how runny you want the sauce to be. Cover and cook until eggplants are cooked through and potatoes are tender.
- Garnish with cilantro and serve with roti/paratha or rice.
