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A classic Andhra delicacy featuring tender baby eggplants in a rich, nutty gravy. The stuffing, made from roasted peanuts, coconut, and spices, gives this curry its signature flavor. It's a perfect side for rice or roti.
For 4 servings
Prepare the Eggplants
Roast Spices and Prepare Stuffing Paste
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A classic Andhra delicacy featuring tender baby eggplants in a rich, nutty gravy. The stuffing, made from roasted peanuts, coconut, and spices, gives this curry its signature flavor. It's a perfect side for rice or roti.
This andhra recipe takes 55 minutes to prepare and yields 4 servings. At 301.42 calories per serving with 5.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stuff and Sauté the Eggplants
Prepare the Gravy and Simmer
Garnish and Serve
For a different flavor profile, add 1 tablespoon of poppy seeds (khus khus) and 4-5 cashews to the roasting spices. This will result in a creamier and richer gravy.
You can add 1 medium potato, peeled and cubed, to the pan along with the stuffed eggplants to make the curry more substantial.
For a non-traditional twist, add a handful of boiled chickpeas or crumbled paneer to the gravy during the last 5 minutes of simmering.
Eggplant contains anthocyanins, a type of antioxidant that gives it its purple color and helps protect the body against cellular damage from free radicals.
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for maintaining good cholesterol levels and supporting heart health.
Eggplant is a good source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome.
Spices like turmeric, coriander, and cumin have well-known anti-inflammatory and antioxidant properties that can help strengthen the immune system.
One serving (approximately 280g) contains about 350-400 calories. The majority of the calories come from the peanuts, coconut, and oil used in the nutty gravy.
Yes, it can be a healthy dish. Eggplant is rich in fiber and antioxidants. The use of peanuts and sesame seeds provides healthy fats and protein. To make it healthier, you can reduce the amount of oil used for sautéing the eggplants.
Absolutely. For a Satvik or Jain version, you can omit the onion and ginger-garlic paste. The curry will still be incredibly flavorful due to the rich base of roasted spices, peanuts, and coconut.
If the gravy is too watery, you can simmer it for a few more minutes with the lid off. Alternatively, mix 1 teaspoon of rice flour or besan (gram flour) with 2 tablespoons of water to form a slurry and add it to the simmering gravy, stirring continuously until it thickens.
Small, round, or oval-shaped purple or green brinjals (eggplants) are ideal. They should be tender and have minimal seeds for the best texture and flavor absorption.
Yes, you can prepare the stuffing paste a day in advance and store it in an airtight container in the refrigerator. This can save you significant preparation time.