Stuffed brinjal curry | south Indian spicy brinjal curry

Popular baingan curry in north I have given the south Indian touch to this curry and it came out very well. Mostly stuffed brinjal will be done by my mom and its our favorite recipe too. We have it with curd rice and it tastes heavenly. This curry I planned to serve with chapati for our lunch box.

This curry tastes even more good the next day when reheated it again the gravy becomes thicken and brinjal gets the masala deeper inside.

You can do modifications to my recipe by omitting coconut or you can add channa dal, fenugreek for the stuffing mixture. For the gravy you can replace one tomato with tamarind to get the sour taste. You can also add jaggery to get the authentic taste of brahmins brinjal curry.


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Stuffed brinjal curry | south Indian spicy brinjal curry
  1. Cut brinjal in x shape and soak in water to prevent color changing. Check for any worms and clean from inside.
  2. In a pan dry roast 1 tbsp white seams seeds.
  3. Add 2 tbsp groundnuts along with and dry roast till light brown color.
  4. Add 1 tsp cumin seeds and mix well
  5. Add 2 tbsp grated coconut.
  6. Add 1/2 tbsp chilly powder.
  7. Add 1/2 tsp salt
  8. Mix well and switch off.
  9. Cool down completely and grind to coarse mixture.
  10. Mixture should be like this. Keep it aside.
  11. Now start stuffing brinjal s with this stuffing by clean hands. And keep the left over mixture if any for the gravy.
  12. Now heat a pan pour 1 tbsp oil.
  13. Now place all the brinjals in the pan and cook in the lowest possible flame.
  14. Keep on turning sides and do not burn the brinjal.
  15. Add oil if needed do not over cook the brinjals. Lightly press with a laddle and see whether it has became soft enough inside.
  16. Meanwhile let us start preparing the gravy. In a mixie add onion 2 roughly chopped.
  17. Add 1 inch piece ginger roughly chopped.
  18. Add 4-5 garlic cloves.
  19. Grind to smooth paste and keep aside.
  20. In the same mixie and 4 tomatoes roughly chopped and grind it to a smooth paste.
  21. Keep the tomato paste aside.
  22. Now in a pan add 1 tbsp oil.
  23. Add onion and ginger garlic paste saute well.
  24. Add 2 bay leaves, and 1 Cinnamon stick
  25. Add few curry leaves
  26. Add tomato paste and saute.
  27. Add 1 tsp salt
  28. Add 1/2 tbsp chilly powder
  29. Add 1 tsp coriander powder
  30. Add 1 tsp ajwain or omam mix well.
  31. Now add the gravy to the fried brinjals
  32. Add the left over stuffing mixture if any.
  33. Add 1 tsp garam masala powder
  34. Add salt required, check for spiciness and add 1 tsp pepper powder.
  35. Mix well add little water if needed
  36. Don't use laddle to turn brinjal sides. Use a roti picker laddle. Sim and cook for 5 minutes. The brinjal absorbs the gravy.
  37. The stuffed brinjal curry is ready to serve. I served with chapati it goes well with rice too.
  38. The laddle which I used is slightly visible in this shot check it.
Recipe Notes
  1. Choose small brinjals so that the stuffing concept works for bigger size it won't get cooked properly
  2. Add enough salt for the stuffing mixture otherwise the brinjal won't tastes good
  3. Do not over Cook brinjals check often by pressing the part near the stem
  4. When frying brinjals keep in lowest flame possible otherwise the brinjals get burnt sooner and will be semi cooked
  5. Do not add too much water for the gravy as the brinjals are already cooked it just needs to absorb the gravy.


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