stuffed eggplant and potato curry

Preparation time: 10 mints
Cooking time: 15 mints
Serves: 4

Ingredients
7-8 baby aubergines
5-6 baby potatoes

For stuffing:
2 table spoon dry shreded coconut
1 table spoon gram flour
1 tablespoon semolina
1 tbsp ground coriander powder
1 tbsp ground cumin powder
1 tbsp ground garam masala
1 tbsp ground amchur powder (dry mango powder)
4 large cloves garlic, crushed
1½ tsp salt
½ tsp turmeric
1½ tsp red chilli powder
3 tsp sugar
3 tbsp sunflower oil
2 tsp ginger, grated
Handful fresh coriander, chopped finely (optional)

For tempering:
1 tbsp sunflower oil
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafoetida
5-6 curry leaves
1 cup water

Method

  1. Combine all ingredients together for the stuffing.

  2. Trim the tops of the aubergines. I like to leave a little stalk for pretty presentation. Slit the aubergines and potatoes crosswise from the bottom, almost all the way through – leave the stalk area uncut. Stuff each aubergine and potato with the masala – don’t be afraid to use clean hands to do this; just get right in there. You should have a little bit of the stuffing left over – keep it aside.

  3. Heat the oil in pressure cooker and add the mustard seeds and cumin seeds. When they crackle, add the asafoetida and curry leaves.

  4. Now add remaining stuffing in it and give it good mix.

  5. Place all aubergines and potatoes in the pressure cooker.

  6. Add 1 cup of water to it and pressure cook for 3 whistles on medium heat.

  7. Allow the steam to escape and open the pressure cooker and serve.

Serving Suggestions:
you can serve this curry with roti/paratha, gujarati dal, rice, plain yoghurt/buttermilk.

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