This stuffed brinjal with sesame and peanut masala is a rich and flavorful South Indian dish that combines the nutty aroma of sesame seeds, the earthiness of peanuts, and the tang of tamarind. Tender brinjals are stuffed with a spicy curry leaves powder or your choice of spice blend, then cooked in a tempering of aromatic spices. Finished with a touch of tamarind and a unique sesame-peanut powder, this dish offers a perfect balance of tangy, spicy, and nutty flavors. It pairs beautifully with steamed rice or Indian breads, making it a versatile and indulgent addition to any meal.
Stuffed Brinjal Curry
4
servings30
minutes40
minutesThis 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 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
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.
- 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.
4o
Hi Aunty,
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.
Hai Aunty,
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?
Hi Rajasree,
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?
thanks,
Anuradha
U r all the recipes are great . I had tried few of them .
Hi Aunty,
What Curry powder did you use? From where can I get it? I’m living in Canada.
Thanks,
Kiji
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.
Hi Madam,
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.
Hi
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.