Stuffed Brinjal Curry Written by Kamala Updated on November 23, 2022 in Poriyal Jump to Recipe Print Recipe Pin Print Stuffed Brinjal Curry 0 from 0 votes Recipe by S Kamala Course: PoriyalCuisine: IndianDifficulty: Easy Servings4servingsPrep time30minutesCooking time40minutes This poriyal goes well with any rice dishes and also with Chapati. Ingredients Brinjal (small size) – 5 to 6 Tamarind – Big gooseberry size Red Chilli Powder – 2 teaspoons Turmeric Powder – ¼ teaspoonTo fry and grind Til (Sesame) seeds – 3 teaspoons Peanut roasted – 2 teaspoonsFor stuffing Any Curry Powder – 4 to 5 teaspoonsFor seasoning Oil – 3 tablespoons Mustard – ½ teaspoon Jeeragam (Cumin) – 1 teaspoon Curry leaves – few Asafoetida Powder – ¼ teaspoon Salt – 1 teaspoon or as per taste Directions Soak tamarind in little water and take out thick juice.In a dry kadai put the til (sesame seeds) and dry fry till it starts crackling. Remove and cool it. Then grind it along with peanuts to a fine powder.Wash and slit the brinjals into four keeping the top portion in tact.For stuffing you can use any spice powder like Curry Powder, Curry Leaves Powder, Idli chilli powder, etc. have used Curry Leaves Powder.Stuff a teaspoon of Curry Leaves Powder. or any other spice powder, in each brinjal and keep aside.In a thick bottomed kadai put the oil and heat it. Add mustard and when it starts pop up, add asafetida powder, cumin (Jeeragam) and curry leaves. Then add the stuffed brinjals and gently mix it with the oil. Cover it with a lid and allow to cook on low flame till it is half cooked. Then add red chilli powder, turmeric powder and salt. Mix well. Add tamarind juice and little water and again allow to cook for few minutes. Now add the til/peanut powder. Mix everything well and allow to fry for few more minutes or till it becomes dry. Related
I tried this dish.It came out so well.I’ve tried couple of other dishes as well from your site.Thank you for ur friendly instructions.
Thank you Aiswarya for your kind feed back.
Dear didi.Namaskar. I’m vegetarian.Thank you for your recipes.I like your recipes verymuch.I live in South Korea .I’ll try to cook .
Thank you Sevika for writing. Hope you will try some recipes and send your feed back.
I tried this dish and it is so nice..
Thank you Suganya.
Thanks for the recipe. Can we make without using til or is there any alternate for til?
Yes. You can make it without til. Or use peanut instead of til.
Hello Kamala Akka,
could you also please post receipies for Milagu rasam and other receipies which have medicinal value?
U r all the recipes are great . I had tried few of them .
What Curry powder did you use? From where can I get it? I’m living in Canada.
I used all home made powders – if you click on the link or check the Masala Powders category you will get the recipe. You can also buy it from shops – most of the Indian stores stock it.
Gud Evening !
Hope u r doing gud. Am a regular visitor of ur website and keep trying ur recipes. Your recipes turned tasty and it motivated me a lot in cooking.Wish if u could post north indian dishes would be great full.
Moreover I like ur courtesy in responding to each n every posts patiently. Thanks and keep continuing the gud job.
Thank you Sathisha Mansoor for your kind words. Eventhough I cook some North Indian dishes, I keep this site mostly for South Indian dishes which I am cooking for more than 50 years. Anyway I will try to post North Indian dishes too shortly.
I like this recipe but I dnt get sesame seeds so without that we can try this recipe ?
Yes. You can prepare it without sesame seeds too. However the taste will be slightly different.