Stuffed Brinjal Curry Tamil Nadu Style | Stuffed Kathirikkai Masala

Stuffed Brinjal Curry is one of the most common and delectable South Indian curry varieties. This recipe has many adaptations, including the popular Andhra style Gutti vankaya kura, Mangalore style stuffed Brinjal, Kerala style stuffed Brinjal, and so on. I've included a recipe for stuffed Brinjal Curry in Tamil Nadu style which is completely different from regular stuffed brinjal curries. This is an heirloom dish from my family and one of my favourites.

For this recipe we prepare a very spicy masala made with ingredients like whole garam masala spices,

onion,tomato,ginger,garlic ,spice powders like red chilli powder, coriander powder, turmeric powder and grated coconut.The brinjals are then stuffed with the masala and roasted or cooked. You can adjust the consistency of the curry to suit your tastes, such as making it gravy, semi-gravy, or a dry curry by adjusting the water quantity.

This stuffed brinjal curry pairs well with plain rice drizzled with ghee, chapati, jeera pulao, dosa, and other Indian dishes.

Below is a recipe for a delicious spicy Tamil Nadu style stuffed Brinjal Curry.

Ingredients

For Stuffing Masala

Cinnamon-2 sticks

Cloves-4 nos

Cardamom-2 nos

Fennel seeds-1-2 tsps

Peppercorns-4-6 nos

Small onions-12 nos

Onion-1 no chopped

Tomato-1 no chopped

Garlic-4-6 nos

Ginger-1 inch

Red chilli powder-1 1/2 tsp

Coriander powder-2 Tsp

Turmeric powder-1/4 tsp

Salt to taste 

Grated coconut-2 Tbsps

Other Ingredients-

Brinjal-8-10 nos

Tamarind extract-1 Tbsp

Mustard seeds-1/2 Tsp

Curry leaves and coriander leaves few

Oil-2-3 Tbsps

Recipe Video

Method

👉Grind the ingredients given under For stuffing to a coarse paste without adding any water.Set aside.

👉Wash the brinjals and make 4 slits at the bottom of the brinjals until 3/4 th to the top.

👉Fill the masala into the brinjals.Keep the remaining masala aside to be used later.

👉Heat oil in a kadai add mustard seeds, curry leaves and add the brinjals and sauté for 2 mins.

👉 Then cook covered for 5 mins until the brinjals are 3/4 th cooked. Make sure to keep stirring inbetween.

👉Now add the remaining masala , tamarind extract, required salt (note -we have already added salt in masala paste so add cautiously) and little water and cook covered for 2-4 mins until colour changes and oil oozes on top.

👉Garnish with coriander leaves and serve hot with rice, chapati etc..

Preparation Time-30 mins

Serves-4-5