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Brinjal Stuffed Curry | Stuffed Brinjal Fry Recipe

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4.50 from 12 votes
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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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:

  1. Tender Brinjals, cook faster so its more preferred than ripe ones
  2. Sliting Brinjals till 3/4 of the length. Do not slit fully then we can’t stuff with masala
  3. Masala Paste is preferred than powder. Powder gets burnt easily while cooking brinjal. So make a coarse paste out of the masala ingredients
  4. Cook in low flame. Cooking in low flame prevents the masala and brinjal getting burnt
  5. 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
  6. If you want to make gravy, add more tamarind juice and boil the stuffed brinjal till oil oozes out.

You may  also want to try:

  1. Andhra Tomato Capsicum Rice
  2. Pulihora
  3. Gongura Pappu
  4. Andhra Pepper Rasam
  5. Gongura Pulihora

Recipe Card for Brinjal Stuffed Curry | Stuffed Brinjal Fry Recipe :

Brinjal Stuffed Curry Recipe | Stuffed Kathirikai Fry Recipe
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Brinjal Stuffed Curry | Stuffed Kathirikai Fry Recipe

Course: Accompaniment, Poriyal, Side Dish
Cuisine: Andhra, Indian, South Indian
Equipments Needed
  • Heavy Bottomed Pan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 66kcal
Author: Sowmya Venkatachalam
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.
Print Recipe

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!!!

Video

Notes

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

Nutritional Info

Nutrition Facts
Brinjal Stuffed Curry | Stuffed Kathirikai Fry Recipe
Amount Per Serving (1 Cup)
Calories 66 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 8g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

  • 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!!!

Brinjal Stuffed Curry Recipe | Stuffed Kathirikai Fry Recipe

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

5 Comments Hide Comments

Hii this recipe get its strength for its thick liquid gravy masala… This recipe is untouched…but for the name “gutthu vankai” it is 3/5 star approach… Possibly an another recipe with that name with gravy appearance would be great!

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