Saturday, August 29, 2009

Brinjal Stuffed Curry

Stuffed Brinjal curry is very easy to prepare and tastes delicious. Even those who do not like brinjals will love this stuffed curry. This is my version of preparing it. I have reduced the use of tamarind, instead I have used tomatoes. See to it that all the brinjals are of even size, so that it gets cooked evenly. Today we will learn how to prepare brinjal stuffed curry (kathirikai masala stuffed curry) following our easy recipe.

Stuffed Brinjals-Kathirikai Stuffed Curry
Stuffed Brinjals- Carrot sambar-Keerai Kootu -Curd 

Stuffed Brinjal Curry-Kathirikai Stuffed Curry

Stuffed Brinjal Curry

 Prep Time : 15 mins
 Cook Time : 30 mins 
 Serves: 4
 Recipe CategorySide Dish-Brinjal Recipes
 Recipe CuisineSouth Indian

   Ingredients needed

   Brinjals -1/2 kg (small ones/ 500 grams)
   Ripe Tomatoes- 2 big or 3 medium sized ones
   Tamarind -very little (small gooseberry size)
   Turmeric Powder -1/4 tsp
   Salt to taste

   Ingredients for Masala

   Coriander seeds-2 tbsp
   Bengal gram/Channa dal/kadali paruppu -2 tbsp
   Red chillies-8
   Cumin seeds/Jeera-1/2 tsp
   Whole Black Pepper-1/2 tsp

   For the seasoning

   Oil - 3 tbsp
   Mustard -1/2 tsp
   Curry leaves -little


Soak tamarind in 1/4 cup of hot water for 15 minutes and extract juice. Discard the pulp.

Fry the ingredients for masala in a tsp of oil and grind it to a fine powder.

Grind tomatoes and mix the ground powder with it, along with salt needed. Now the stuffing is ready.

Wash brinjals and make 2 slits to form a cross leaving the stalks intact. Stuff the brinjals with the prepared masala.


Heat 3 tbsp of oil in a pan or heavy bottomed kadai and add the ingredients for seasoning.

When mustard splutters, add the stuffed brinjals, turmeric powder and cook on low flame sprinkling little water. Keep stirring in between for even cooking.

If you have any masala remaining, you can add that also to the curry and cook on low flame.

Extract 1/4 cup of tamarind juice and add to the brinjals after it is half cooked. Keep the flame low and cooked covered stirring from time to time.

Once the brinjals are cooked, switch off the flame and  garnish with coriander leaves.

Kathirikai/brinjal stuffed curry is ready. It goes well as a side dish for chapati, parathas and rice.

Note- You can do this even in a pressure pan but do not use the weight.

Organic brinjals get cooked faster than the regular ones.

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  1. Just made this dish today based on the recipe. It turned out very well. All the stuff eggplant dishes that I had made in the past used north-indian spices (garam masala, amchur). This recipe appealed to me because it would go with a south-indian meal. Thanks for posting this. Loved it.

  2. very rare dish apart from usual curry recipe
    thanks for posting
    your kitchen garden is amazing

  3. hi, if i dont want to add tomatoes so what is the other option?

  4. Meenakshi -Tamarind is the other option, if you do not want to add tomatoes.

  5. Chana dal is bengal gram in English and kadalai paruppu in tamil

  6. While doing this sometimes the brinjal becomes hard. How to avoid that.

  7. Vijiyalakshmi - It will not happen if you buy good quality brinjals. While selecting brinjals, press it and see, if it is hard as a rock , do not buy that.

  8. In such cases of brinjal is getting hardened, cook it in a pressure pan until 1 whistle comes.
    Make sure that you dont pressure cook brinjal in water.

  9. I tried this....n it was yummm....thank you

  10. Love all your recipes and follow them blindly. As someone said above all other recipes use garam Masala. This one turned out great

  11. Hi Padhu, I am a fan of Gutti Vankaya Koora, which is another version of this recipe (Andhra type), your version of it is different and very tasty....hats off for this lovely recipe. I am spending more time in the kitchen now when my wife cooks due to your recipes, thank you. One suggestion is that you can introduce a mobile app for padhus kitchen so that we can look into your recipes even on the move.

  12. I tried yesterday and it came out really well, thank you so much.

  13. This is a simple but extremely good recipe !

  14. Hi Padhu,

    Thanks for the recipe. This blog is a boon for bachelor living in US like me. I tried this today but when I ground the tomato, it became watery due to tomato being very juicy. Any way to avoid that in the future?


    1. Do not add water when grinding the tomatoes. If it has become watery, you can mix little tomato juice with the podi and stuff the brinjals. Rest of the juice, you can add while cooking the brinjals.

  15. Hi
    I have tried your Punjabi kadhi Pakora and Mushroom Masala. Both were very good. Everyone liked at home. I have doubt in this recipe. Do we have cook the brinjals convered or open? Please reply

    1. Happy to know that the recipes you tried from padhuskitchen turned out well. Regarding your doubt - Cook covered.

  16. I am from Goa...I honestly love your cake recipes and every other for vegitables etc..its a great blog. So informative. Very unlike our goan cusines..I love to cook and hopefully I will try most of the recipes. God bless you Padhu Sankar.


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