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Tuesday, January 19, 2016

Stuffed brinjal curry
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


Brinjal – 8, small

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

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

To temper

Oil – 3-4 tbsp

Mustard – 3/4 tsp

Cumin seeds – 1 tsp


  1. 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.
  2. 1-roast
  3. 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.
  4. 2-grind
  5. Clean and slit cut the brinjals halfway into four, as shown in the picture.
  6. 3-ground
  7. Stuff the ground masala in the brinjals. In a non stick pan, heat oil and splutter mustard, jeera.
  8. 4-stuff
  9. 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.
  10. 5-add
  11. Turn the brinjals carefully and cook again in low or medium flame for 10 more minutes or until brinjals are done.
  12. 6-cook
  13. Take care not to burn the masalas, so the flame should never be put on high.
  14. 7-ready


    • 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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        1. Wow looks lipsmacking..perfectly cooked yum

        2. I saw the video that you posted of this recipe on Facebook. I really love the way you cook, it was so clean and graceful. Also, I love eating stuffed brinjal with chana dal and roti. That combo tastes yummy! Do try, if you haven't :)

        3. I prepared the dish as soon as I saw the video... Turned out really well...

          I used the exact measurements as mentioned.. Tasted yummmy!!

          Tip: capsicum also tastes good...

        4. I prepared the dish as soon as I saw the video... Turned out really well...

          I used the exact measurements as mentioned.. Tasted yummmy!!

          Tip: capsicum also tastes good...

        5. Followed the exact recipe , came out amazingly. Thank you so much for the wonderful recipe :)

        6. output was great....i avoided gram dal..only 1 change i made


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