Stuffed Brinjal, Onion and Potato Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 4 small round brinjals with stems
  • 4 small potatoes
  • 4 small onions
  • 1/2 tsp - Ginger grated
  • 1 stalk curry leaves
  • 1 tbsp - fresh coriander leaves, finely chopped
  • 1 tsp - Sambhar Masala
  • 1 tsp - Dhania (coriander seed) powder
  • 1 tsp - Peanuts crushed coarsely
  • 1 tsp - Coconut finely scraped
  • 1/2 tsp - Chilli powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Garam Masala powder
  • 1/4 tsp - cumin powder
  • salt to taste
  • 2 tbsp - oil
  • 1 tbsp - curd
  • 1 tsp - lemon juice

How to Make Stuffed Brinjal, Onion and Potato Curry

  • Scrub brinjals and potatoes clean.
  • Put potatoes in boiling water for 5 minutes.
  • Drain, keep aside.
  • Peel onions, clean base and tip.
  • Keep stems of brinjals intact.
  • Make cross shaped vertical slits in all vegetables, 3/4 way down.
  • Slit brinjals from base towards stem.
  • Slit onions from tip towards base.
  • Slit potatoes along their length.
  • Mix all dry Masalas, coconut, peanut crush, salt and 8-10 drops of oil.
  • Stuff all vegetables with this mixture. Keep any extra Masala aside.
  • Heat oil, add ginger stir. Let in potatoes first.
  • Cover and cook for 2-3 minutes.
  • Put in other vegetables, add curd, and mix well.
  • Sprinkle 1/2 cup water, cover and simmer till vegetables are tender.
  • Once oil starts separating and vegetables are cooked, pour into serving dish.
  • Garnish with chopped coriander.
  • Serve hot, with Pulkas, Bhakris, bread or Rotis.

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