Brinjal  curry contains spongy texture which is the most popular Indian recipe with unique flavor. Brinjal curry is also known as different names eggplant Curry, Baingan Ka Katta in Hindi, Gutti Vankaya Kura in Telugu.

 

The most famous birnjal curry recipe is very easy to prepare firstly roast peanuts, blending and preparing masala mixture is very important step. Make two opposing slits at the bottom of each brinjal.

Stuff the masala mixture, Add oil for tempering add tempering seeds, curry leaves, red chillies these gives a rich taste for brinjal curry. Fry stuffed brinjals and add remaining masala mixture.

A video for brinjal curry:

 

 

By adding tamarind juice brinjal curry turns to an excellent sour taste, cook for five minutes and serve. We can also add brinjal in our diet as it is a low-calorie diet.

Serve the brinjal curry with biryani, which is most popular biryani with baingan ka katta. Can also serve with plain rice, roti, naan or chapati.  

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Procedure for stuffed brinjal curry:

Preparing masala mixture:

Heat pan roast peanuts and set aside.

Blending:

Take a blender jar to add coconut pieces, grind to a coarse powder and set aside.

Add roasted and peeled peanuts into the blender jar and grind into powder, set aside.

 

Add chopped onions and green chilli grind them into a paste.

Add roasted peanut powder and coconut powder into the same blender jar of onion paste.

Grind all the mixture at a time to make a paste.In the same blender jar add turmeric powder, red chilli powder, coriander powder, cumin powder and blend all the masala mixture at a time.

Take the masala texture into a bowl and set aside. Now the stuffing mixture is ready.

Slitting brinjals:

Add chopped tomatoes into a blender jar and blend to puree. Wash brinjals and set them in salt water.Make two opposing slits at the bottom of each brinjal.The slits must almost reach the crown but be careful not to cut the brinjal.

Stuffing brinjals:

Stuff the masala paste into the brinjal carefully do not break them.Clean the masala mixture outside of brinjal. Repeat the same for all of them and Keep the remaining paste aside.

Tempering and frying brinjal:

Heat a pan add oil, tempering seeds, red chilli and curry leaves. Let them splutter.

Add stuffed brinjal into a pan and saute for 5 minutes. Turn other side and again fry for 5 minutes.

Preparing gravy:

Add little water into the remaining masala mixture and add into the pan and fry for 5 minutes.

Add tomato puree and stir the pan so that our brinjal remain constant.

slowly turn the brinjal on another side to absorb the masala texture. Add tamarind juice into the pan mix well.

Add little water and cook for 10 minutes until the brinjal becomes soft. Adjust salt and red chilli powder for spicier.

Finally, add coriander leaves and mix.

Take into a bowl. Brinjal curry is ready to serve.Serve with rice, biryani, roti and enjoy the delicious dish.

Stuffed Brinjal Curry is very famous and delicious in India recipes. Subscribe to my YouTube Channel and do not miss on any new recipes coming. 

 

Ingredients for brinjal curry:

For stuffing:

Small Eggplants(brinjal)           – 11

Peanuts                                            – 1 cup

Coconut pieces                              – 1/2 cup

chopped onions                                              – 2

Chopped green chilli                                     – 2

Turmeric powder                         – 1/4 spoon

Red chilli powder                        – 1 spoon

Salt                                                    – 2 spoon

Coriander powder                      – 1/2 spoon

Cumin powder                            – 1 spoon

For tempering and gravy:

oil                                                     – 1/4 cup

tempering seeds – 1 spoon

red chillies                                        – 2

curry leaves                                  – 2 springs

chopped tomatoes                                             – 2

tamarind juice – 1 cup

chopped coriander leaves      – 1/4 cup

water                                              – 1/2 glass

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Procedure for stuffed brinjal curry:

Preparing masala mixture:

Heat pan roast peanuts and set aside.

Blending:

Take a blender jar to add coconut pieces, grind to a coarse powder and set aside.

  • Add roasted and peeled peanuts into the blender jar and grind into powder, set aside.
  • Add chopped onions and green chilli grind them into a paste.
  • Add roasted peanut powder and coconut powder into the same blender jar of onion paste.
  • Grind all the mixture at a time to make a paste.
  • In the same blender jar add turmeric powder, red chilli powder, coriander powder, cumin powder and blend all the masala mixture at a time.
  • Take the masala texture into a bowl and set aside. Now the stuffing mixture is ready.

Slitting brinjals:

Add chopped tomatoes into a blender jar and blend to puree.

Wash brinjals and set them in salt water.

Make two opposing slits at the bottom of each brinjal.

The slits must almost reach the crown but be careful not to cut the brinjal.

Stuffing brinjals:

Stuff the masala paste into the brinjal carefully do not break them.

Clean the masala mixture outside of brinjal. 

Repeat the same for all of them and Keep the remaining paste aside.

Tempering and frying brinjal:

Heat a pan add oil, tempering seeds, red chilli and curry leaves. Let them splutter.

Add stuffed brinjal into a pan and saute for 5 minutes.

Turn other side and again fry for 5 minutes.

Preparing gravy:

Add little water into the remaining masala mixture and add into the pan and fry for 5 minutes.

Add tomato puree and stir the pan so that our brinjal remain constant.

slowly turn the brinjal on another side to absorb the masala texture.

Add tamarind juice into the pan mix well.

Add little water and cook for 10 minutes until the brinjal becomes soft.

Adjust salt and red chilli powder for spicier.

Finally, add coriander leaves and mix.

Brinjal curry is ready to serve.

Serve with rice, biryani, roti and enjoy the delicious dish.

 

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