We Indians have great taste when it comes to cooking. Every region of India has a variety of vegetables, curries, spices, cooking styles thus making it paradise to foodies. Stuffed Eggplant/Brinjal curry is one of the delicious curry widely prepared in almost every state of India. Though it has different names, recipe or style of preparation is almost the same.
Eggplant which is widely called as Brinjal in India is one of widely used vegetable in cooking. Brinjal is very rich in fiber and low in calorie & fat.
Benefits of fiber-rich food are;
- Decreases the risk of obesity
- Bowel movements will be improved
- Improves digestion
- Helps to control blood sugar levels
- Adds to a healthy weight
Today we are going to see the recipe of Stuffed Eggplant/Brinjal curry which is very famous in North Karnataka region of India generally known as Enagaayi in Kannada, Gutti Vanakaya in Telugu, Ennai Kathirikkai in Tamil, Bharawaan Baingan in Hindi & Vazhuthananga in Malayalam.
Stuffed Eggplant/Brinjal curry tastes best along with Rotis & Chapathis.
Let’s see the recipe;
Peanuts – 3 tablespoon
Sesame seeds – 2 tablespoon
Grated coconut – 3 tablespoon
Green Chillies – 5 to 6
Garlic – 2 to 3
Eggplant/Brinjal – 7-8
Red Onion – 2
Tomatoes – 2
Olive oil – 2 tablespoon
Mustard seeds – 1/4 tablespoon
Cumin seeds – 1/4 tablespoon
Curry leaves – 4 to 5
Chilli Powder – 1 tablespoon
Turmeric – 1/4 tablespoon
Homemade spice powder: 1 tablespoon
Salt: As per the taste
Preparation Time: 10 mins
How to make Stuffed Eggplant/Brinjal curry
- Heat the pan on medium flame. Add Peanuts and fry for a minute.
- Then add green chilies & garlic. After a minute or less add sesame seeds & coconut. Please note we are adding the ingredients one by one instead of adding all at once. The reason is each ingredient takes its own time, sesame seeds take very less time to fry and start sputtering if you leave them for a longer time on the pan.
- Once all the ingredients turn golden brown turn off the flame and let them cool down.
- Meanwhile, start preparation for curry. Cut the onion & tomatoes into smaller pieces.
- Wash Eggplant or Brinjal and cut them into 4 sections to make the space for stuffing. Don’t cut the stem end. Stem holds the cut eggplant together.
- Now grind the fried mixture with little salt and water. Don’t make it thin. Stuffing should be thick enough to fit inside Eggplant. Add water as required while grinding.
- Now stuff the mixture to each and every eggplant and keep them aside. Keep the remaining stuffing aside to use it for curry.
- Turn on the Instant Pot and set it to Saute. I generally set my saute time to 15 mins.
- Add Oil, once the oil is hot add Mustard seeds and cumin seeds.
- Now add cut onions. Keep stirring to avoid burning.
- Add curry leaves and saute for a minute.
- Then add Tomatoes. Mix all together to saute until tomatoes turn soft. If you leave for a longer time Instant Pot might show the hot warning.
- It is time to add spices. Add Chilly powder, turmeric, homemade spice (Scroll bottom down to know how to make homemade spice powder) & Salt.
- Mix everything together and then add very little water to avoid burning.
- Now add the remaining stuffing mixture and add water to get a not-too-thick not-too-thin consistency.
- Add stuffed Eggplant or Brinjals to the mixture.
- Close the lid, turn off the Instant pot and set it on Pressure cooker (High pressure) for 2 minutes.
- Instant Pot will give a shout out once it is done 🙂
Pictorial step by step recipe of Stuffed Eggplant/Brinjal curry;
1) Heat Pan on a medium flame. Add peanuts, Green Chilies, Garlic, Sesame seeds & coconut one by one.
2) Fry everything together until they turn golden brown. Turn off the flame and let it cool down.
3) Meanwhile cut onions & tomatoes into small pieces.
4) Cut washed Eggplant/Brinjal into 4 sections as shown in the picture. Don’t cut the stem.
5) Add little salt and water. Grind the mixture to get a thick smooth paste. Add more water if required.
6) Stuff the Brinjal with the ground paste and keep them aside. Keep the remaining mixture for curry.
7) Turn on the Instant Pot, set it on Saute for 15 mins of time.
8) Heat oil, add mustard seeds & Cumin seeds. They don’t sputter in Instant Pot as they do in normal Pan. Hence after 1/2 minute add onion and saute well.
9) Add curry leaves and leave it for a minute.
10) Now add tomatoes, mix everything well until tomatoes turn soft.
11) Add turmeric, Chilli Powder, Homemade spice powder & salt. Mix well. You can either make your own Spice powder (Recipe given below) or use MTR Masala Powder.
12) Water needs to be added to avoid burning.
13) Mix the remaining Peanut & Sesame seeds mixture. If there is no mixture left you can use Besan flour but for better taste adding the same mixture is recommended.
14) Now add stuffed Eggplant or Brinjal as shown in the picture.
14) Turn off the Instant Pot. Set it on Pressure cook (High pressure) for 2 minutes.
15) Once it is done either release the pressure or wait until it gets released naturally. Stuffed Eggplant/Brinjal curry will be ready when you open the lid.
This can be enjoyed with Rice, Rotis & Chapathis.
Homemade spice powder recipe:
- Fry 2 tablespoons of Split Bengal Gram (Chana Daal), 2 tablespoons of a split black gram (Urad daal) and 2-3 dry red chilies until all the grams turn golden brown.
- Turn off the stove and let the mixture cool down completely.
- Grind this mixture to a very smooth powder.
- This spice powder can be used as an ingredient for any curries, sambar, and chutney. It can be stored for a longer time.