Eggplant & Sweet Potato Dumpling Recipe- Authentic Indian Vegetable Stew

Last Updated on 2 months by Neha Deshmukh

Eggplant & Sweet Potato Dumpling Recipe – Authentic Indian Vegetable Stew

Hey everyone! If you’re anything like me, you love a good, hearty Indian stew – something that warms you from the inside out and is packed with flavour. This Eggplant & Sweet Potato Dumpling recipe (we call it ringna no oro in my family!) is exactly that. It’s a bit of a project, but trust me, the end result is so worth it. I first made this for a family gathering and it was a huge hit – everyone kept asking for the recipe!

Why You’ll Love This Recipe

This isn’t just another vegetable stew. The combination of tender eggplant and sweet potato, stuffed with a fragrant masala, and then simmered with soft dumplings is truly special. It’s a beautiful blend of textures and tastes – sweet, spicy, and utterly comforting. Plus, it’s a fantastic way to get your veggies in! It serves 8, so it’s perfect for a crowd or meal prepping.

Ingredients

Here’s what you’ll need to create this delicious stew:

• ½ cup semolina (rava)
• ½ cup gram bean flour (besan)
• 3 tbsp fresh or dried fenugreek leaves (methi)
• ¼ tsp salt
• ½ tsp turmeric powder
• ½ tsp chili powder
• 1 tbsp oil (for the dough)
• ¼ cup water (as needed, for the dough)
• 3 tbsp whole cumin seeds (jeeru)
• 2 tbsp whole coriander seeds (dhana)
• 1 tbsp whole carom seeds (ajwain)
• 1 cup roughly chopped cilantro
• 1 tsp salt (for the masala)
• 1 ½ tsp chili powder (for the masala)
• 1 tsp turmeric powder (for the masala)
• 8 cloves fresh garlic
• 8 baby eggplant
• 2 large sweet potatoes
• 1 lb hyacinth beans (val papdi)
• 2 tbsp oil (for cooking)
• 1 ½ tbsp carom seeds (ajwain)

Ingredient Notes

Let’s talk ingredients! A few of these might be new to you, so here’s a little breakdown:

Semolina (Rava) & Gram Flour (Besan) – Regional Variations & Uses

These flours are the base of our dumplings. Semolina gives them a lovely texture, while gram flour adds a nutty flavour. You can find both easily in Indian grocery stores, or online. In some regions, rice flour is also used alongside semolina for a lighter dumpling.

Fenugreek (Methi) – Fresh vs. Dried & Flavor Profile

Fenugreek has a unique, slightly bitter flavour that adds depth to the dish. I prefer using fresh fenugreek leaves when I can get my hands on them, but dried works perfectly well too. If using dried, use about 1 tablespoon for every 3 tablespoons of fresh.

Spice Blend – Cumin, Coriander, & Carom Seeds (Ajwain)

These whole spices are the heart of the masala. Roasting them before grinding really brings out their aroma. Carom seeds (ajwain) are particularly important – they aid digestion and add a distinctive flavour. Don’t skip them!

Unique Vegetables – Hyacinth Beans (Val Papdi), Eggplant & Sweet Potato Varieties

Hyacinth beans (val papdi) are a bit of a specialty ingredient, but they add a wonderful texture and flavour. I’ll talk more about where to find them in the FAQs. Baby eggplants are ideal, but regular eggplants work too – just cut them into smaller pieces. I love using orange sweet potatoes for a touch of sweetness, but any variety will do.

Oil – Choosing the Right Oil for Flavor & Health

I usually use mustard oil for this recipe, as it adds a lovely pungent flavour. However, you can also use vegetable oil, sunflower oil, or even peanut oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start with the dough: Preheat your oven to 400°F (200°C). In a bowl, mix together the semolina, gram flour, fenugreek leaves, ¼ tsp salt, turmeric powder, chili powder, 1 tbsp oil, and water. Add water gradually, mixing until you form a firm, but pliable dough. Set aside.
2. Make the masala paste: Roast the cumin seeds, coriander seeds, and carom seeds in a dry pan until fragrant. Grind them into a powder. Then, in a blender, combine the roasted spice powder, cilantro, garlic, 1 tsp salt, 1 ½ tsp chili powder, and turmeric powder. Add a little water to form a smooth paste.
3. Prepare the vegetables: Cut slits into the eggplants and sweet potatoes. Carefully stuff each one with the masala paste. Peel and slice the hyacinth beans and plantain (if using).
4. Layer it up: Heat 2 tbsp oil in a large, heavy-bottomed pan. Sprinkle in 1 ½ tbsp carom seeds. Layer the stuffed eggplants and sweet potatoes, hyacinth beans, and small portions of the dough (shaped into oval dumplings) in the pan. Sprinkle a little water between each layer.
5. Pressure cook to perfection: Place the pan inside a pressure cooker. Add about 1-2 cups of water to the pressure cooker (make sure it doesn’t enter the pan!). Cook under pressure for 20-25 minutes.
6. Garnish and serve: Once the pressure has released, garnish with fresh cilantro and serve hot with your favourite Indian bread or puri.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Dough Consistency: The dough should be firm enough to hold its shape, but not so dry that it cracks. Add water a little at a time until you get the right consistency.
• Mastering the Masala Paste – Spice Levels & Grinding Techniques: For a smoother paste, soak the spices in warm water for 10-15 minutes before grinding. Adjust the chili powder to your liking – I like mine medium-spicy!
• Stuffing the Vegetables – Avoiding Tears & Ensuring Even Distribution: Be gentle when stuffing the eggplants to avoid tearing the skin. Use a small spoon or knife to carefully push the masala inside.
• Layering for Optimal Flavor Infusion: The layering is key! It allows the flavours to meld together beautifully.
• Pressure Cooking – Timing & Safety: Always follow the safety instructions for your pressure cooker. The cooking time may vary depending on your cooker.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply omit the ghee (if using) and ensure your bread or puri is vegan-friendly.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild, Medium, Hot: Adjust the amount of chili powder to suit your taste.
• Festival Adaptation – Navratri/Janmashtami Specifics: During Navratri, some families avoid onion and garlic. You can omit the garlic from the masala paste.
• Adding Other Vegetables – Potatoes, Cauliflower, Green Beans: Feel free to add other vegetables like potatoes, cauliflower, or green beans to the stew.

Serving Suggestions

This stew is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Roti or chapati (Indian flatbread)
• Puri (deep-fried bread)
• A side of yogurt or raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Hyacinth Bean (Val Papdi) and where can I find it?

Hyacinth beans are a lesser-known vegetable, but they have a lovely flavour and texture. You can find them at Indian grocery stores, or sometimes at farmers’ markets. If you can’t find them, you can substitute with green beans, but the flavour won’t be quite the same.

Can I make the dumplings ahead of time?

Yes, you can! Make the dough and shape the dumplings, then store them in the refrigerator for up to 24 hours.

What is the best way to adjust the spice level of this dish?

Start with a smaller amount of chili powder and taste as you go. You can always add more, but you can’t take it away!

Can this be made without a pressure cooker?

Yes, but it will take longer. You can cook the stew in a large pot on the stovetop for about 45-60 minutes, or until the vegetables are tender.

How can I prevent the eggplants from becoming bitter?

Salting the eggplants before stuffing them can help to draw out some of the bitterness. Sprinkle the cut eggplants with salt and let them sit for about 30 minutes, then rinse and pat dry before stuffing.

What type of bread or puri pairs best with this stew?

I love serving this with roti or puri. The soft, fluffy bread is perfect for soaking up all the delicious gravy.