30 mins
Veg
Raw Mango Paneer Curry
South IndianKerala
South IndianSouth Indian • Andhra • Main Course Gravy
Andhra Stuffed Brinjal Gravy
75 mins
4 servings
Cooked 200+ times recently
Vegan
Ingredients
- 300 g Small Brinjal (sliced or slit)
- 42 g Peanuts (Raw)
- 2 Dried Red Chillies (stalks removed)
- 4 tsp White Sesame Seeds
- 1 tsp Jeera (Cumin Seeds)
- 6 cloves Garlic
- 1 Onion (cut into quarters)
- 12 g Grated Coconut
- 2 tbsp Groundnut Oil
- 10 Curry Leaves (washed)
- 0.5 tsp Mustard Seeds
- 0.25 tsp Hing (Asafoetida)
- 0.5 tbsp Tamarind Paste
- 2 stems Coriander Leaves (minced)
Instructions
This recipe is made with tender and small eggplant in a peanut and coconut-based gravy. The recipe mainly hails from Andhra cuisine or Telugu cuisine but is popular among other South Indian states too. Pair with Roti/Rice
Prepare the masala paste
Add peanuts, red chillies, sesame seeds, methi, and jeera to The Upliance jar. The device will roast these on medium heat for 10 minutes. Add garlic, onion, coconut, and tamarind, then the device will grind everything into a smooth paste.
Stuff the brinjals
Remove the paste from The Upliance jar. Stuff the slit brinjals generously with the spice paste and keep the remaining paste aside for the gravy.
Cook the gravy
Add oil, mustard seeds, curry leaves, and hing to The Upliance jar. Select sauté mode on medium heat. Add the stuffed brinjals, remaining paste, and water. The device will simmer on low heat for 30 minutes with gentle automatic stirring.
The dish is ready
Once the brinjals are tender and the oil separates, the dish is ready. Open the lid, garnish with fresh minced coriander leaves, and serve hot.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
333
Calories
25g
Carbs
13g
Protein
22g
Fat
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