Andhra Stuffed Brinjal Gravy
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
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
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 The Upliance
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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