Spicy Stuffed Baby Eggplant Curry

We can never have enough eggplant recipes. As I have mentioned before we love eggplants and here are some recipes that I had posted earlier:






I wanted to try something different and here is a recipe. This almost tastes like vathakulambu. The recipe has been posted before. https://chaiwithpreethi.com/2018/06/25/vatha-kuzhambu-a-tangy-spicy-gravy/

This eggplant dish is spicy and tangy and really good. Goes well with rice, roti, naan and pita bread.


  • 10-12 baby eggplants
  • 10 shallots (sambar onions)
  • 10 cloves of garlic, slice lengthwise
  • 2 sprigs curry leaves
  • 1 tsp chilli powder
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp tamarind concentrate
  • 1 green chilli, slit
  • 1/2 tsp mustard
  • 1-2 tbsp oil
  • 2 medium tomatoes- chopped finely
  • 1 tsp sambar powder (optional)
  • 1 cup water
  • salt to taste
  • cilantro for garnish


  • Cut the stems of the eggplants Slit the eggplants but not all the way through
  • Mix all the dry spices. Mix the tamarind paste and 2 tbsp water . Mix and make a paste
  • Fill a tsp of paste in the eggplant. Place them on a plate
  • Heat oil in a pan
  • Add mustard and curry leaves. When mustard splutters, add the onion and garlic and saute
  • Add eggplants and fry for a few minutes. Add salt
  • Add tomatoes and mix. Saute for a few minutes. Add sambar powder if using and mix. Add some water and cook till eggplants are soft.
  • Add some cilantro and mix
  • Serve with rice (optional: and a dollop of ghee) or with chapatti, dosa or bread.

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