Loading...
A classic Andhra dish featuring tender baby eggplants slit and filled with a fragrant, nutty spice blend. The stuffed eggplants are pan-fried until golden and succulent, creating a semi-dry curry that is bursting with flavor and pairs perfectly with hot rice or roti.
For 4 servings
Prepare the Stuffing Masala
Prepare and Stuff the Eggplants
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A classic Andhra dish featuring tender baby eggplants slit and filled with a fragrant, nutty spice blend. The stuffed eggplants are pan-fried until golden and succulent, creating a semi-dry curry that is bursting with flavor and pairs perfectly with hot rice or roti.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 320.69 calories per serving with 6.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Stuffed Eggplants
Simmer, Finish, and Serve
Replace peanuts with an equal amount of cashews or almonds for a creamier texture in the stuffing.
After sautéing the eggplants, add the leftover masala along with 1 cup of water or thin coconut milk and simmer until a thick gravy forms.
Add a small piece of cinnamon stick and 2-3 cloves to the dry roasting spices for a warmer, more aromatic flavor profile.
For a satvic version, you can omit the onion and garlic. The flavor will be different but still delicious due to the rich spice blend.
Eggplant is an excellent source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing bad cholesterol levels.
Spices like turmeric, along with garlic and the nasunin (an antioxidant) in eggplant skin, help combat oxidative stress and inflammation in the body.
This dish is entirely plant-based, offering essential nutrients, protein, and minerals without any cholesterol, making it a great addition to a vegetarian or vegan diet.
A typical serving of about 160g contains approximately 250-300 calories. The majority of calories come from the oil, peanuts, and coconut used in the stuffing and cooking process.
Yes, it can be part of a healthy diet. Eggplant is high in fiber and antioxidants. The nuts and seeds provide healthy fats and protein. To make it healthier, you can reduce the amount of oil or try air-frying the stuffed eggplants before the final simmer.
Small, round, or elongated purple or green baby eggplants (brinjals) are ideal for this recipe. They cook faster, hold the stuffing well, and have a tender texture.
Absolutely. You can skip the onion and garlic for a Jain or satvic version. The core flavor comes from the roasted spice blend, so the dish will still be very flavorful.
To prevent this, don't overstuff the eggplants. Pack the masala firmly but gently. Also, avoid overcrowding the pan and use tongs or two spoons to turn them carefully during cooking.
Yes, the dry masala powder is perfect for meal prep. You can prepare it and store it in an airtight container at room temperature for up to a week. This makes the final cooking process much quicker.