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Stuffed baby eggplant tamarind gravy



I found Purple colour baby eggplants in market someday. .purchased a huge amount.made many recipes like salan,vareli baingan etc.
This recipe was an experiment dish which turned perfect and tasty.

Firstly I use this stuffed eggplants in spicy gravy but later I use tamarind gravy ,the taste was superb and touches the Heart of my family members.


The good thing about this curry is, you can have it on your fasting days.
Yes, this curry is made without onion and garlic.






Baby eggplants – 10-12
Tomato – 2 large
Ginger – 2″ piece
Green chilli – 2 no
Chilli powder – 3 tsp
Coriander powder – 1 tsp
Tamarind – a small lime size ball
Soda bijoya carb- a pinch
Jaggery – 1/2 tsp
Turmeric powder – 1/4tsp
Cumin powder – 1tsp
Oil – 3 tbsp
Salt – to taste

Dry spices ::
Channa dal – 3tbsp
Urad dal – 1tbsp
Fenugreek seeds- 1/2tsp
Curry leaves- 5 to 6 no
Cumin seeds- 1/4th tsp
Dry red chillies- 3-4 no
Salt – to taste





slit the brinjal with stem intact.
Soak the tAmarind in warm water for 5 minutes and extract the pulp.
Chop the tomatoes and keep aside.

Boil enough water with salt in a wide vessel .
When water comes to boils add slit cut brinjas .
Keep the flame high for sometime ..
Add soda in this step.
Then lower the flame and boil till eggplants are cooked.

Remove the eggplants from the boiling water and keep aside.
Let them be cool.

In the mean time dry roast all the ingredients listed under dry spices in a pan and make powder.

Come back to the brinjas .scoop the inside seed portion of the eggplants.

Mash the speedy portion ,mix with salt.

Keep 1 1/2 tbsp of powdered spices aside, We ll use this powder in the Gravy.
Take rest of the powder and mix with mashed eggplants and mix well.

Stuff this mixtures inside the eggplants and keep these aside.

Our stuffed eggplants are ready now.

We will prepare gravy now.
Make a paste of ginger and green chilli.
Heat oil fry the ginger green chilli paste for 1minute.
Add chopped tomatoes and fry till its turns pulpy.
Add all powder masala and powdered dry spices.
Give a nice mix.
When masala leaves sides of the pan add stuffed eggplants and mix for 2-3 minutes.
Add half cup of water and cover it for some time.
Add tamarind paste and jaggery.
Mix for a while and add chopped coriander leaves mix it with all.
Gravy will thicken after few minutes.
Remove from the pan and serve hot with boiled rice.



Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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