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Stuffed eggplant curry is one of the dish which gets cooked in every household in Maharashtra on the daily basis. It is also one of the favorite menu for special occasions and marriage ceremonies.  There are so many different versions of this curry which changes in every house. Some people adds jaggery to it, some uses peanut powder and some people cooks it in coconut based gravy. This recipe I’m sharing today is my mom’s recipe.  I have a very big family(Uncle and Aunts), But whenever we come together, they would always make demands to my mom for making different curries specifically(As my mom is a brilliant cook, and everyone likes the food made by her). Stuffed eggplant curry is one the special curry of my mom which everyone likes.   This recipe I learned from her and my hubby also like this curry, so I make it very often. We get green/purple eggplants with stripes which tastes amazing than these plain purple eggplants we get in market, so whenever you find these eggplants in the market just grab it. 🙂

4 Medium size eggplants
2 Tbsp oil
1 1/4- 1 1/2 cup warm water
1/3 cup Peanut powder
3-4 garlic cloves
1 1/2 Tsp Kala masala
(1 Tsp red chili powder
1/2 garam masala posder)
1/4 Tsp cumin coriander powder
1/2 Tsp kashmiri red chili powder
salt as per taste
6-8 Tbsp chopped coriander

Wash eggplants keep a bowl full of water.  Slit eggplants into four by without breaking them or keeping the stem intact. and transfer in a bowl with water. Crush the garlic finely into mortar pestel. In a another bowl transfer crushed garlic and remaining ingredients of stuffing  except oil and water, Mix well. Meanwhile drain all the water from eggplants, add pinch of salt at the bottom of cuts(near stem).
Now stuff all the eggplants using the mixture we made earlier.
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In a deep bottomed kadhai/pan, heat oil on low heat. Add stuffed eggplant and saute for 1-2 minute by turning them gently. Now add warm water to it. now turn the heat to medium and Let it boil for 2-3 minute . Then cover and cook eggplant till it gets cooked totally(around 10-12 minutes). Now remove the lid, add mixture if any left and let it simmer on low heat till oil separates on the surface(aroun4-6 minutes).
garnish with chopped coriander and serve with bajara roti and onion which taste awesome with this curry or enjoy with chapati, roti and rice.

1)Purple(plain)eggplants takes less time to cook so keep an eye them to avoid overcooking.
2)This dish taste better if spicy/hot. But one can change spiciness as per their taste.
3) Do not add all the salt at one time, as we are adding some salt eggplant’s bottom.
4) One can change the amount of water to change the consistency.

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