Nov 18, 2008

Stuffed Peanut Brinjal (Eggplant) Curry


For the gravy:
  • Brinjal - 7 or 8 small
  • Onion - 2 medium
  • Tomato - 3 medium
  • Curry leaves
  • Salt
  • Oil
  • Mustard seeds
  • Urad dhal
  • Corriander leaves
For Stuffing:
  • Roasted Groundnuts - 100 gms
  • Dry Coconut - 100 gms (as I dont usually use c oconut much, I skipped this)
  • Poppy seeds - 1 tbsp
  • Cloves - 2
  • Cinnamon - 1
  • Onion - 1/2 medium
  • corriander pdr - 1/4 tsp
  • Chilli pdr - 1/2 tsp
  • Turmeric pdr - a pinch


Stuffing Preparation:
Dry roast the poppy seeds in a pan. Once it gets roasted cool it for a while and then grind it to a paste with lil water. Now add the roasted peanuts to it and grind it after adding some more water to it. Itz time to add the rest of the ingredients mentioned under stuffing above. Grind all the ingredients to form a paste.

Once the stuffing is prepared, as the name goes, all u gotto do is stuff it into the slit brinjals whose stalk has been removed already (Make four incursions on the Brinjals without cutting it fully.)

Now for the curry preparation,

Oil + Mustard seeds + urad dhal + curry leaves + Onion --> Saute until oil leaves. Now add tomato and saute till it gets fully cooked. Once the sauce gets cooked, add the stuffed brinjals, add water if req and then cover and cook it for minimum 20 - 30 mins at a low medium flame. If u still have some excess stuffing masala u can add it to the curry at this point. Make sure you dont burn the curry in the cooking process.

Finally garnish it with corriander leaves.


  1. Hey Kavitha. You seem to be blogging full time! Have fun! Was a bit busy so couldnt drop by. Nice pictures and recipes. have bookmarked a few to try!

  2. no way..hw can u even think tat i cud blog for a whole day with mu naughty kid around...nways thanx for those comments dear...


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