Stuffed brinjal curry with spices that makes it flavorful and exotic. This has been in my eyes always when ever I see the full brinjals, loaded with the masalas, cooked until shiny. As a brinjal lover, I hope everyone understands my love towards this brinjal fry. I am not sure why I hold back this recipe to try. May be the peanuts and sesame seeds in the ingredients list. I am not big fan of peanut and sesame seeds flavour. Also when I started cooking, I tried something with this combination and terribly flopped the recipe. I guess I did not roasted either the peanuts or the sesame, so that raw flavour over powered the whole dish and after that, never ever used peanuts in any curry in ground form.
This recipe was sent by a reader Prathibha R, long time back. This is a recipe from her mom Dakshayani. Thanks to both of them for sharing such a delicious recipe.
Check out the full video to know how to prepare stuffed brinjal
Stuffed brinjal curry recipe
Recipe Cuisine:Indian | Recipe Category:Lunch
Prep Time: 10 mins | Cook time: 35 mins | Serves: 3
Prep Time: 10 mins | Cook time: 35 mins | Serves: 3
Ingredients
Brinjal – 8, small
Salt – As needed
Oil – 1 tsp
Salt – As needed
Oil – 1 tsp
To roast and grind
Garlic – 4 flakes
Ginger – 1/2 inch piece
Onion – 2
Curry leaves – 1 sprig
Peanuts – 1 tbsp
Sesame seeds – 1 tbsp
Coriander seeds – 1 tbsp
Dry coconut – 1 tbsp
Ginger – 1/2 inch piece
Onion – 2
Curry leaves – 1 sprig
Peanuts – 1 tbsp
Sesame seeds – 1 tbsp
Coriander seeds – 1 tbsp
Dry coconut – 1 tbsp
No roast, add the below while grinding
Sambar powder– 2 tsp
Red chilli powder – 1 tsp
Fried gram dal – 1 tbsp
Tamarind pulp, thick – 2 tbsp
Jaggery – 1 tsp
Red chilli powder – 1 tsp
Fried gram dal – 1 tbsp
Tamarind pulp, thick – 2 tbsp
Jaggery – 1 tsp
To temper
Oil – 3-4 tbsp
Mustard – 3/4 tsp
Cumin seeds – 1 tsp
Mustard – 3/4 tsp
Cumin seeds – 1 tsp
Method
- Soak tamarind and take thick tamarind extract from a small gooseberry sized tamarind. In a pan, dry roast peanuts in low flame until it cracks and its fragrant. You can use roasted peanuts and skip this step. Remove the skin and keep aside. Roast sesame seeds carefully in medium flame until golden. Roast coriander seeds until fragrant. Roast dry coconut until slightly golden. Keep all the ingredients in a plate to cool down. In a tsp of oil, fry garlic, ginger and chopped onion along with curry leaves.
- Cool down. Grind all the above ingredients along with tamarind pulp, jaggery, red chilli powder, sambar powder, fried gram dal and salt to a thick paste. Add one or two tbsp of water while grinding.
- Clean and slit cut the brinjals halfway into four, as shown in the picture.
- Stuff the ground masala in the brinjals. In a non stick pan, heat oil and splutter mustard, jeera.
- Place the stuffed brinjal and give it a fry. Add the remaining ground paste to it and cook covered in low flame for 15 minutes.
- Turn the brinjals carefully and cook again in low or medium flame for 10 more minutes or until brinjals are done.
- Take care not to burn the masalas, so the flame should never be put on high.
Notes
- Choose young, tender baby brinjals for tasty curry and easy cooking.
- Do not slit too much, otherwise, after getting cooked it may not hold its shape.
- Always cook in low flame to ensure masalas not getting burnt as well as brinjals getting cooked fully.
- Choose a non stick pan or heavy bottomed pan, otherwise the masala may get stuck to the pan and get burnt.
- Do not forget to add salt while grinding the masala.
- You can add ginger garlic paste instead of adding garlic and ginger.
- You can temper with whole garam masala if you are going to use this as side dish for roti. Or you can even add garam masala powder.
- If you want you can make this as gravy by adding little water while getting cooked.
- I used 6 brinjals, but realized the masala was more. So added 2 brinjals in my recipe.
Serve with hot rice as accompaniment or serve with roti/ chapati.
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