Andhra Stuffed Brinjal

Recipe by
Total Time:
1 hour
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Andhra stuffed brinjal is a unique way to make brinjals by stuffing them with spices and condiments. If you are tired of making brinjals in the usual manner, then this vegetarian recipe is a must try for you.

The recipe is served as a side dish and tastes really delicious. You can learn how to make this dish in Andhra style right at your home by following our easy recipe guide. The recipe involves braising brinjals in the fried masala mix of urad dal, fenugreek seeds, red chili, cumin seeds, mustard seeds and jaggery.

This is well mixed with centre slit brinjal pieces to make this aromatic recipe served with rotis.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Small round violet (tender) Brinjals - 10
  • Coconut, grated - 1/2 cup
  • Bengal gram dal - 4 tbsp
  • Urad dal (skinned), split - 2 tbsp
  • Dry Red Chillies - 8
  • Fenugreek seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Tamarind - grape sized ball
  • Jaggery or Sugar - 1 tsp (grated)
  • Oil - 3-4 tbsp
  • Salt to taste
  • Turmeric powder - 1 tsp
  • Curry leaves

How to Make Andhra Stuffed Brinjal

  • Wash and slit brinjals in '+' shape. Cut the crown of the brinjals.
  • Put brinjals in salted water.
  • Fry coconut, Bengal gram dal, urad dal, red chillies, fenugreek seeds, cumin seeds and mustard seeds in a little oil.
  • Grind the fried mixture with tamarind, jaggery and salt to a fine paste. Add a little water at the time of grinding.
  • Stuff this masala in brinjals. (Reserve any leftover masala.)
  • Heat oil in a thick kadai or non-stick pan. Put mustard seeds in oil and, when they splutter, add curry leaves and turmeric powder.
  • Place all the stuffed brinjals one by one in the pan. Cover and cook for five to six minutes.
  • Now turn the brinjals. Add water to the remaining masala (if any) and mix well.
  • Pour the masala on the brinjals and mix well. Do not cover. Cook for another five minutes.
  • Garnish with chopped coriander leaves and tomato rings.
  • Serve with rice or roti.