Andhra Stuffed Brinjal

Andhra Stuffed Brinjal is a popular Indian Side Dish
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Side Dish
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Serves 5
Rated 3 based on 100 votes


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


  1. Wash and slit brinjals in '+' shape. Cut the crown of the brinjals.
  2. Put brinjals in salted water.
  3. Fry coconut, Bengal gram dal, urad dal, red chillies, fenugreek seeds, cumin seeds and mustard seeds in a little oil.
  4. Grind the fried mixture with tamarind, jaggery and salt to a fine paste. Add a little water at the time of grinding.
  5. Stuff this masala in brinjals. (Reserve any leftover masala.)
  6. 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.
  7. Place all the stuffed brinjals one by one in the pan. Cover and cook for five to six minutes.
  8. Now turn the brinjals. Add water to the remaining masala (if any) and mix well.
  9. Pour the masala on the brinjals and mix well. Do not cover. Cook for another five minutes.
  10. Garnish with chopped coriander leaves and tomato rings.
  11. Serve with rice or roti.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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