Stuffed Brinjal Curry V2

Stuffed Brinjal Curry Version Two.

Stuffed Brinjal Curry is a popular brinjal curry in India and there are many versions of it.

One of my favourite is Andra style because it’s super spicy, taste awesome and exotic. I already shared one version of Andra style recipe in my blog and this is the second version with different ingredients.

Tender brinjals that do not have seeds are best suitable.

These hot and slightly tangy tasting brinjals go great with plain rice with ghee and with chapati or even ubbu rotti (double steamed rotti)


  1. Coriander seeds 2 tsp
  2. Cloves 4 to 5
  3. Cinnamon sticks 2inch
  4. Dry coconut 2 tsp
  5. Fenugreek seeds 4 to 6
  6. Black pepper 4 to 5
  7. Peanuts 3/4 cup
  8. Red chilli 6 to 8
  9. Garlic cloves 2 to 4
  10. Purple brinjals 300grams or 5 brinjal
  11. Jaggery powder half tsp
  12. Lemon size tamarind
  13. Sesame seeds 1tsp
  14. Poppy seeds 1tsp
  15. Salt to taste
  16. Coriander leaves chopped 2tsp
  17. Water

Ingredients for tempering

  1. Oil 3 to 4tsp
  2. Mustered seeds half tsp
  3. Cumin seeds half tsp
  4. Curry leaves 1 spring


Wash the brinjals make + quarters with stalk intact and soak it into water.

Soak the tamarind in one cup of hot water for 30min.

Meanwhile in kadai add coriander seeds, garlic, cinnamon, cloves, pepper, Fenugreek seeds and dry coconut, dry roast everything in low flame untill the nice aroma comes with it.

Transfer in into mixer jar, in the same pan add red chillies, here you can take Kashmiri chillies 4 and 4 guntur chillies. Roast for 1min and transfer to mixer jar.

Same pan add sesame seeds and poppy seeds roast in very low flame until the colour of sesame seeds changes. Take out and transfer into mixer jar.

Atlast add peanuts and roast in low flame untill the fine aroma comes out.

Now grind everything into fine powder. Transfer the powder in one plate add salt half tsp and mix it.

Stuff each brinjal with the grounded powder.

In kadai heat up the oil, once heated add mustered seeds, cumin seeds and curry leaves. When cumin seeds changes the colour add stuffed brinjal cover and cook for 10min in low flame. Check in between and turn the brinjals carefully.

After 10min add tamarind paste, jaggery powder and left over masala powder then salt(remember that we added salt for masala powder also) add little more water or 1 cup of water.

Cover and cook the brinjals in low flame for 10 to 12min and saute carefully every 3min. Once brinjal is cooked the oil will comes up, then sprinkle coriander leaves.

Serve hot with chapati or rice.

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