Hyderabad recipe : Stuffed Brinjal Curry

Ingredients for Stuffed Brinjal Curry

The following are the ingredients for stuffed brinjal curry

For Stuffing

  • Peanuts (Groundnuts) – One fistful
  • Dry Coconut pieces – 20 grams
  • Coriander seeds ( Whole Dania) – 1 tsp
  • Poppy seeds (Khas – Khas) – 2 tsp
  • Cumin seeds (Jeera) – 1 tsp
  • Fenugreek seeds(Methi) – 1 tsp

For Curry

  • Medium-sized Brinjal (rounded) – ¼ kg
  • Medium sized onions – 2
  • Refined oil – 4 tsp
  • Ginger Garlic paste – 1 tsp
  • Coriander leaves – ½ cup
  • Tamarind juice – ½ cup
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Salt to taste

Preparation Method for Stuffed Brinjal Curry

The following are the preparation method for stuffed brinjal curry

For Stuffing

  • Fry Groundnuts in a deep pan for 2 to 3 minutes till the groundnuts becomes dark brown.
  • Place the groundnuts on a plate and let them cool.
  • Now in the same pan fry dry coconut pieces, coriander seeds, poppy seeds, cumin seeds, fenugreek seeds for 2 minutes on a low flame.
  • Put all the fried ingredients into a mixer with a little water and grind into a paste. Keep aside.

For Curry

  • Heat 1 tsp of oil in a pan on a medium flame, add chopped onions and fry till it get golden brown.
  • Place the fried onions into a plate.
  • In the same pan , heat 1 tsp of oil and add brinjals ( make four vertical deep cuts on each brinjal) and fry them on a low
  • flame for 10 minutes by closing with a lid.
  • In between turned the brinjals a couple of times.
  • After frying brinjals remove them from pan and place them into a plate.
  • Now take prepared masala and stuff a small amount of masala into the fried brinjals. keep aside.
  • Add 2 tsp of oil in a pan. Add ginger garlic paste and fried onions and fry for 2 minutes.
  • After 2 minutes, add remaining paste, red chilli powder, salt, and turmeric powder and cook for 5 minutes by stirring.
  • Now add stuffed brinjals and cook for 10 more minutes.
  • Finally add the juice of tamarind and cook for 5 more minutes on a medium flame by closing with a lid.
  • Garnish with coriander and serve hot with rice.

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