Stuffed Eggplant Curry

 Stuffed Eggplant Curry is simple curry because it takes a few steps to make it. The recipe I am sharing here is influenced by many from mom, grandma, aunts. 

Ingredients:

1. Eggplants - 9-10 medium size
2. Roasted Peanut - 2 TBSP
3. Soaked Thick Poha - 2 TBSP
4.  Cumin Powder - 1 TSP
5. Salt - 2 TSP
6. Turmeric Powder - 2 TSP
7. Red Chili Powder - 2 TSP
8. Molasses - 1 TSP
9. Lemon Juice - 1 TSP
10. Cumin Seeds - 1 TSP
11. Mustard Seeds - 1 TSP
12. Curry Leaves - 6-7 leaves
13. Garlic - 3-4 Cloves
14. Vegetable Oil - 2 TSP

Steps:

1. Wash eggplants thoroughly and cit off stems. To be able to fill in the stuffing, cut each one in plus sign from the top.

2. Soak thick poha in water for about 5-7 min. Now mix crushed roasted peanut, soaked poha, roasted cumin powder, salt, half of turmeric powder, half of red chili powder, molasses with half of oil.

3. Stuff the eggplants with all this stuffing.

4. Heat the cooker at high heat. Once it is hot, add half of the oil then add muster seeds and cumin seeds. Once the seeds sputter, add curry leaves. Follow with turmeric powder and red chili powder. Mix it well. Then add crushed garlic cloves. Saute only for less than a minute so garlic do not burn. 

5. Place each stuffed eggplant one at a time, with a spacing of an inch from each other.

6. Add a cup of water.

7. Cover the lid and cook for two whistle. Turn off the cooker and let it cool down naturally. Open the lid to see cooked eggplant.

8.  Take a quick test by checking if eggplant is cooked by using fork. While serving, pick some gravy along with eggplant. Enjoy with roti or rice.