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Stuffed baby aubergines

Written By Reena on 9 Apr 2010 | 05:00

This is a dish that I remember from my childhood.  The potatoes melt into the sauce to give it a comforting texture and the nuts cut through this to give it an unexpected crunchiness.  By the time the aubergines have cooked, they will have lost a lot of their structure and you can guarantee that a lot of the stuffing will have fallen into the sauce.  This is not a problem, merely an incentive to mop up the juices with some fresh bread.

Serves 4 as a main course

 For the masala stuffing
  • A large handful of chopped coriander
  • 1 small green chilli - finely chopped
  • 1/2 small onion - finely chopped
  • 3 teaspoons peanuts - crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 2 teaspoons coriander-cumin powder
  • 1/4 teaspoon garam masala
  • a pinch of  asofoetida (optional)
  • a pinch of bicarbonate of soda
  • 1/4 teaspoon sugar
  • 1 tablespoon light tasting vegetable oil
For the curry
  • 6-8 baby aubergines
  • 2 medium sized floury potatoes - peeled and cut into large wedges
  • 2 tablespoons light tasting vegetable oil
    1 small onion - finely chopped 
  • 250 grams canned chopped tomatoes
  • 1/4 teaspoon turmeric
  • 1/4 teaspooon chilli powder
  • 1/2 teaspoon salt
  • 150 millilitres water

  • In a small mixing bowl place all of the masala stuffing ingredients and mix thoroughly.
  • Remove the stalks from the aubergines and then slice them in four from the top to 2/3 of the way down.  This is so that you can stuff them. 
  • Soak the aubergines and potatoes in a bowl of water.
  • Heat the oil in a large saucepan.
  • Add the chopped onion and let it cook on a low heat until soft and transparent.
    Add the canned tomatoes, turmeric, chilli and salt.  Stir well and let it cook on a low heat.
  • Now stuff the aubergines with the masala stuffing and add them to the saucepan.  If you have any masala remaining, add it to the sauce.   Also add the potatoes at this stage.
  • Partially cover the pan and let the contents cook on a low heat for 5 minutes.
  • Add the water, stir gently and then place the lid fully on the saucepan.  Let the curry cook on a low heat until the potatoes and aubergines are soft (in the region of 25 minutes).  Stir occasionally.
  • Serve hot with fresh bread.

About Reena


  1. Love love love. Love indian flavours and this is no exception!!!!!!!Stunning

  2. Thanks KB - you are too kind! Take care. Reena