Brinjal Stuffed Curry | Stuffed Brinjal Fry Recipe

Stuffed Brinjal Curry, also popularly referred as “Gutti Vankaya Fry” is a very common and popular dry curry made with masala stuffed brinjal. Tender brinjals are washed, pat dry and then slit into 4, are then stuffed with freshly ground masala and cooked in low flame till the brinjal are tender. The left over masala from stuffing is also cooked along with the brinjal making this curry so appealing and appetizing! I usually like serving this Stuffed Brinjal curry with hot steaming rasam rice!

Tips for making Stuffed Brinjal Curry:

Tender Brinjals, cook faster so its more preferred than ripe ones
Sliting Brinjals till 3/4 of the length. Do not slit fully then we can’t stuff with masala
Masala Paste is preferred than powder. Powder gets burnt easily while cooking brinjal. So make a coarse paste out of the masala ingredients
Cook in low flame. Cooking in low flame prevents the masala and brinjal getting burnt
Do not forget to add salt while grinding. Masala should have salt in it. If we sprinkle salt later, stuffing inside brinjal will not have enough salt
If you want to make gravy, add more tamarind juice and boil the stuffed brinjal till oil oozes out.

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Brinjal Stuffed Curry | Stuffed Kathirikai Fry Recipe

Stuffed Brinjal Curry is one of the popular curry variety in Andhra. Tender Brinjals are washed, dried, cut and stuff with spice powder. Stuffed Brinjals are then fried in oil till they are cooked completely.

Course Accompaniment, Poriyal, Side Dish

Cuisine Andhra, Indian, South Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 66kcal

Author Sowmya Venkatachalam

Equipment

Heavy Bottomed Pan

Ingredients

5 Brinjal Tender Brinjals are perfect
1 tbsp Tamarind Paste

For Masala

2 tbsp Peanuts
1 tbsp Sesame Seeds
2 tbsp Grated Coconut
2 tbsp Coriander seeds
2 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
6 Red Chili
½ tsp Cumin Seeds
¼ tsp Fenugreek seeds
1 Onion Finely chopped
1 tbsp Ginger Garlic Paste
1 tbsp Oil

For Tempering

2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
Few Curry Leaves

Instructions

Preparing Grinding Ingredients

Heat a pan and dry roast peanuts for couple of minutes in medium flame. Take these peanuts aside. I have used skinned peanuts, if you are using peanuts with skin, you can remove it once you roast the peanuts
In the same pan, next add sesame seeds. Dry roast sesame seeds till it start to sputter. Take this aside
Next, add grated coconut and dry roast till golden brown and set aside
Now, add a teaspoon of oil to the pan. When the oil is hot, add coriander seeds, bengal gram, red chili, fenugreek and cumin seeds. Fry all these ingredients till dal turns golden brown. Take these fried ingredients aside
Add 2 teaspoon of oil to the pan. When the oil is hot, add chopped onions along with ginger-garlic paste and saute onions till translucent.

Grinding Process

Take all of the above fried ingredients along with salt in a mixer jar and grind it to coarse paste

Stuffing Process

Wash all the Brinjal. Pat it dry with a paper towel or clean cloth. Then take one brinjal at a time, slit it vertically till 3/4 of the length and slit again like "+". Do not slit all the way down. Repeat the step for the rest of the brinjal
Now stuff each brinjal with the coarsely ground masala

For Tempering

Heat oil in a pan. Add mustard seeds, cumin seeds and allow it to sputter. Then add curry leaves and give a mix
Then place the stuffed brinjal in the pan. Add the left over masala
Cover and cook for about 10 mins in low flame. Make sure to flip the brinjal occasionally so that it doesn't get burnt.
After 10 mins, add tamarind paste and give a mix. Again cover & cook for 5 mins in low flame

Serving Time

Serve the delicious Brinjal Stuffed Curry with rasam or any South Indian Main Course and slurp!!!

Notes

We can addd more tamarind extract along with salt, asafoetida and make this as a gravy.
We can add a teaspoon of jaggery to the masala before grinding

Nutrition

Serving: 1Cup | Calories: 66kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g

INSTRUCTIONS

PREPARING GRINDING INGREDIENTS

Heat a pan and dry roast peanuts for couple of minutes in medium flame. Take these peanuts aside. I have used skinned peanuts, if you are using peanuts with skin, you can remove it once you roast the peanuts

In the same pan, next add sesame seeds. Dry roast sesame seeds till it start to sputter. Take this aside

Next, add grated coconut and dry roast till golden brown and set aside

Now, add a teaspoon of oil to the pan. When the oil is hot, add coriander seeds, bengal gram, red chili, fenugreek and cumin seeds. Fry all these ingredients till dal turns golden brown. Take these fried ingredients aside

Add 2 teaspoon of oil to the pan. When the oil is hot, add chopped onions along with ginger-garlic paste and saute onions till translucent.

GRINDING THE MASALA

Take all of the above fried ingredients along with salt in a mixer jar and grind it to coarse paste

STUFFING THE MASALA INSIDE THE BRINJAL

Wash all the Brinjal. Pat it dry with a paper towel or clean cloth. Then take one brinjal at a time, slit it vertically till 3/4 of the length and slit again like “+”. Do not slit all the way down. Repeat the step for the rest of the brinjal

Now stuff each brinjal with the coarsely ground masala

FOR TEMPERING

Heat oil in a pan. Add mustard seeds, cumin seeds and allow it to sputter. Then add curry leaves and give a mix

Then place the stuffed brinjal in the pan. Add the left over masala

Cover and cook for about 10 mins in low flame. Make sure to flip the brinjal occasionally so that it doesn’t get burnt. After 10 mins, add tamarind paste and give a mix.