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Stuffed Brinjal Curry
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Stuffed Brinjal Curry is a popular eggplant curry of Andra Pradesh and Telangana. It goes well with rice, roti, naan, and chapati also served as a side dish with biriyani. Stuffed brinjal curry is brinjal filled with masala made of groundnut, tamarind, and coconut, and cooked in the same masala. It is also called Gutti Venkaya Kura or katharikkai masala.

Course: Breakfast, dinner, lunch
Cuisine: Indian
Keyword: brinjal curry, brinjal masala, stuffed brinjal
Author: Sivagami Meganathan
Ingredients
For stuffing
  • 500 grams Brinjals
  • 1/4 cup Peanuts
  • 4 tsp Sesame seeds
  • 4 tsp Coriander seeds
  • 1 piece Cinnamon
  • 5 Cardamoms
  • 5 Cloves
  • 1/2 tsp Fenugreek seeds
  • 10 Red chilis
  • 4 tsp Grated coconut
  • Salt as needed
  • 1/4 tsp Turmeric powder
Brinjal curry
  • 4 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds/Jeera
  • Few Curry leaves
  • 3 Green chilis
  • 1 Chopped onion
  • 1 tsp Ginger garlic paste
  • Salt as needed
  • 1/4 tsp Turmeric powder
  • 2 tsp Chilli powder
  • 1/4 cup Curd
  • 1/4 cup Tamarind pulp
  • Few Chopped coriander leaves
Instructions
Stuffing

  1. Heat a pan and add 1/4 cup peanut and roast for a minute and keep it aside.

  2. Add 4 tsp sesame seeds, roast for a minute and keep it aside.

  3. Add 4 tsp coriander seeds, roast for 1- 2 minutes and keep it aside.

  4. Add 1 piece of cinnamon, 5 cardamoms, 5 cloves, 1/4 tsp fenugreek seeds, and 10 red chilis.

  5. Cook for a minute and keep it aside.

  6. Add the grated coconut, sauté for a minute.

  7. Add all the roasted ingredients to a mixer jar.

  8. Add the required salt, 1/4 tsp turmeric powder, and 1/4 cup of water.

  9. Make it a smooth paste.

  10. Cut the brinjals in an x-shape without taking off the stem and fill 1 - 2 tsp of ground mixture.

Brinjal curry

  1. Heat 4 tsp oil in a pan, add 1/2 tsp mustard seeds, 1/2 tsp jeera, and a few curry leaves.

  2. Add 3 green chillis and 1 chopped onion.

  3. Cook until the onion is translucent.

  4. Add 1 tsp ginger garlic paste, and cook until the raw smell leaves.

  5. Add the required salt, 1/4 tsp turmeric powder, and 2 tsp chilli powder.

  6. Add 1/4 cup of curd and mix.

  7. Add stuffed brinjals, mix and cook covered for 15 - 20 minutes.

  8. Add the remaining masala paste, mix gently and add 1/2 cup of water.

  9. Mix well and add 1/4 cup tamarind pulp.

  10. Cook covered for 10 more minutes in medium-low flame.

  11. Once done, sprinkle some chopped coriander leaves.

  12. Serve hot with rice or roti.