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Stuffed Brinjal Curry

Stuffed Brinjal Curry

Recipe by S Kamala
Recipe rating: N/A
Course: PoriyalCuisine: IndianDifficulty: Easy


Prep time


Cooking time



This poriyal goes well with any rice dishes and also with Chapati.


  • Brinjal (small size) – 5 to 6

  • Tamarind – Big gooseberry size

  • Red Chilli Powder – 2 teaspoons

  • Turmeric Powder – ¼ teaspoon

  • To fry and grind
  • Til (Sesame) seeds – 3 teaspoons

  • Peanut roasted – 2 teaspoons

  • For stuffing
  • Any Curry Powder – 4 to 5 teaspoons

  • For 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


  • 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.
  • I 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.
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