Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » Recipes » Poriyal Varieties (South Indian Curries)

Brinjal Stuffed Curry | Stuffed Brinjal Fry Recipe

Last Updated On: Mar 10, 2020 by Sowmya Venkatachalam

Brinjal Stuffed Curry Recipe | Stuffed Kathirikai Fry Recipe
Jump to Recipe Jump to Video Print 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!

Table of Contents

Toggle
    • Tips for making Stuffed Brinjal Curry:
      • You may  also want to try:
    • Recipe Card for Brinjal Stuffed Curry | Stuffed Brinjal Fry Recipe :
  • Brinjal Stuffed Curry | Stuffed Kathirikai Fry Recipe
        • Equipments Needed
    • Ingredients
      • For Masala
      • For Tempering
    • Instructions 
      • Preparing Grinding Ingredients
      • Grinding Process
      • Stuffing Process
      • For Tempering
      • Serving Time
    • Video
    • Notes
    • Nutritional Info
    • INSTRUCTIONS
      • PREPARING GRINDING INGREDIENTS
      • GRINDING THE MASALA
      • STUFFING THE MASALA INSIDE THE BRINJAL
      • FOR TEMPERING
      • SERVING TIME

Tips for making Stuffed Brinjal Curry:

  1. Tender Brinjals, cook faster so its more preferred than ripe ones
  2. Sliting Brinjals till ¾ 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
Pin Recipe

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 minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes 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 tablespoon Tamarind Paste

For Masala

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

For Tempering

  • 2 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon 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 ¾ 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.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

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 ¾ 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

Love the Recipe? Share with Everyone
   28   
28
Shares

More Poriyal Varieties (South Indian Curries)

  • Bottle Gourd Peanut Curry | Sorakkai Verkadalai Masala
    Bottle Gourd Peanut Curry | Sorakkai Verkadalai Masala
  • Brinjal Tawa Fry | Kathirikkai Fry
    Brinjal Tawa Fry | Kathirikkai Fry
  • Andhra Style Dondakaya Vepudu | Kovakkai Fry | Ivygourd Stir-fry
    Dondakaya Vepudu | Andhra Style Kovakkai Fry | IvyGourd Stir-fry
  • Madurai Kizhangu Pottalam | Spicy Potato Masala Parcels
    Madurai Kizhangu Pottalam | Spicy Potato Masala Parcels
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe
  • Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.
    Cucumber Kheer Recipe | Vellarikkai Payasam Recipe
  • Khandvi
  • Delicious bowl of Thakkali Kuzhambu (South Indian tomato curry) served with idli, garnished with fresh coriander leaves, and accompanied by a side of crispy dosa.
    Thakkali Kuzhambu | Tomato Kurma Recipe
  • Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
    Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge
  • Golden brown, crispy Poha Vada served on a plate, garnished with fresh coriander and accompanied by green chutney. The vadas have a crunchy exterior with a soft, spiced flattened rice (poha) filling.
    Crispy Poha Vada (Aval Vadai) Recipe

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required