Gujarati Stuffed Aubergine Curry Gujarati Stuffed Aubergine Curry
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rate
Prep 40 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 8 Small aubergines
Peanut masala
  • 100 g Roasted peanuts
  • 2 tbsps Gram flour
  • 1 tbsp Ground coriander
  • 1 tbsp Ground cumin
  • 2 tsps Sugar
  • ½ tsp Asafoetida
  • 1 tsp Kashmiri red chilli powder
  • 5 Garlic cloves, minced
  • 1 tbsp Ginger, peeled and grated
  • 2 tbsps Tomato ketchup
Tomato masala
  • 1 tsp Mustard seeds
  • 150 g Chopped tomatoes
  • 1 tsp Cumin seeds, grounded
  • ½ tsp Turmeric
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Kashmiri red chilli powder

Gujarati Stuffed Aubergine Curry

A delicious vegan curry, with aubergine stuffed with a chunky spicy masala made from crushed peanuts, ginger and spices.

  1. Add all of the peanut masala ingredients except in a food processor, and pulse until the peanuts are ground. Add the peanut mix in to a medium sized bowl.
  2. Heat 3 tbsps of oil in a small pan until very hot. Carefully add the oil onto the peanut mix and stir to combine well to form a paste. Set aside and allow to cool.
  3. Cut a crosshatch in the bottom of the aubergine about three-quarters of the way up, leaving the stem intact.
  4. Stuff each aubergine with a little of the peanut mixture, just enough to fill the hole. You should retain 1 tbsp of peanut paste for the tomato masala sauce.
  5. Place the stuffed aubergines on their sides in a single layer on the bottom of a large pot or saucepan with a lid. The aubergines can overlap a little, but ideally they will all fit on the bottom of the pot.
  6. Add 0 ml of water to the pan, turn heat to medium and cover the pan with a lid. Let the aubergines cook at a low simmer for about 15 - 18 minutes.
  7. Whilst the aubergines are cooking, make the sauce by heating one tablespoon of oil in a pan. Add the mustard seeds and wait for them to pop. Add the crushed cumin seeds, turmeric and leftover 1 tbsp peanut paste. Cook the mixture out for 2 minutes and then add the chopped tomatoes, red chilli powder, half a cup of water, salt and sugar. Allow to simmer for 3 minutes, frequently stirring. The mixture should resemble a thick masala.
  8. After 15 - 18 minutes of cooking, the aubergine should be a fairly soft consistency. Carefully move the cooked aubergine to the tomato masala, avoiding to break the aubergine and carefully mix with the masala.
  9. Serve with hot buttered roti!
Gujarati Stuffed Aubergine Curry Gujarati Stuffed Aubergine Curry

Gujarati Stuffed Aubergine Curry

A delicious vegan curry, with aubergine stuffed with a chunky spicy masala made from crushed peanuts, ginger and spices.

favorite
print
rate
Prep 40 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 8 Small aubergines
Peanut masala
  • 100 g Roasted peanuts
  • 2 tbsps Gram flour
  • 1 tbsp Ground coriander
  • 1 tbsp Ground cumin
  • 2 tsps Sugar
  • ½ tsp Asafoetida
  • 1 tsp Kashmiri red chilli powder
  • 5 Garlic cloves, minced
  • 1 tbsp Ginger, peeled and grated
  • 2 tbsps Tomato ketchup
Tomato masala
  • 1 tsp Mustard seeds
  • 150 g Chopped tomatoes
  • 1 tsp Cumin seeds, grounded
  • ½ tsp Turmeric
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Kashmiri red chilli powder
  1. Add all of the peanut masala ingredients except in a food processor, and pulse until the peanuts are ground. Add the peanut mix in to a medium sized bowl.
  2. Heat 3 tbsps of oil in a small pan until very hot. Carefully add the oil onto the peanut mix and stir to combine well to form a paste. Set aside and allow to cool.
  3. Cut a crosshatch in the bottom of the aubergine about three-quarters of the way up, leaving the stem intact.
  4. Stuff each aubergine with a little of the peanut mixture, just enough to fill the hole. You should retain 1 tbsp of peanut paste for the tomato masala sauce.
  5. Place the stuffed aubergines on their sides in a single layer on the bottom of a large pot or saucepan with a lid. The aubergines can overlap a little, but ideally they will all fit on the bottom of the pot.
  6. Add 0 ml of water to the pan, turn heat to medium and cover the pan with a lid. Let the aubergines cook at a low simmer for about 15 - 18 minutes.
  7. Whilst the aubergines are cooking, make the sauce by heating one tablespoon of oil in a pan. Add the mustard seeds and wait for them to pop. Add the crushed cumin seeds, turmeric and leftover 1 tbsp peanut paste. Cook the mixture out for 2 minutes and then add the chopped tomatoes, red chilli powder, half a cup of water, salt and sugar. Allow to simmer for 3 minutes, frequently stirring. The mixture should resemble a thick masala.
  8. After 15 - 18 minutes of cooking, the aubergine should be a fairly soft consistency. Carefully move the cooked aubergine to the tomato masala, avoiding to break the aubergine and carefully mix with the masala.
  9. Serve with hot buttered roti!