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brinjal curry | eggplant curry | baingan ka katta | gutti vankaya kura

The delicious and healthy stuffed brinjal curry contains spongy texture with unique flavor sour taste by adding tamarind juice. Best serve with biryani recipes or rice or rotis.

Course Main Course, Side Dish
Cuisine Indian
Keyword baingan ka katta, brinjal curry, eggplant curry, gutti vankaya kura
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


Ingredients for brinjal curry:

For stuffing:

  • Small Eggplants brinjal – 11
  • Peanuts – 1 cup
  • Coconut pieces – 1/2 cup
  • chopped onions – 2
  • Chopped green chilli – 2
  • Turmeric powder – 1/4 spoon
  • Red chilli powder – 1 spoon
  • Salt – 2 spoon
  • Coriander powder – 1/2 spoon
  • Cumin powder – 1 spoon

For tempering and gravy:

  • oil – 1/4 cup
  • tempering seeds – 1 spoon
  • red chillies – 2
  • curry leaves – 2 springs
  • chopped tomatoes – 2
  • tamarind juice – 1 cup
  • chopped coriander leaves – 1/4 cup
  • water – 1/2 glass


Procedure for stuffed brinjal curry:

Blending and preparing masala mixture:

  1. Heat a pan roast peanuts and set aside.

  2. Take a blender jar to add coconut pieces, grind to a coarse powder and set aside.

  3. Add roasted and peeled peanuts into the blender jar and grind into a powder, set aside.

  4. Add chopped onions and green chilli grind them into a paste.

  5. Add roasted peanut powder and coconut powder into the same blender jar of onion paste. Grind all the mixture at a time to make a paste.

  6. In the same blender jar add turmeric powder, red chilli powder, coriander powder, cumin powder and blend all the masala mixture at a time.

  7. Take the masala texture into a bowl and set aside. Now the stuffing mixture is ready.

Slitting brinjals:

  1. Add chopped tomatoes into a blender jar and blend to puree. Set aside.

  2. Wash brinjals and set them in salt water.

  3. Make two opposing slits at the bottom of each brinjal.

  4. The slits must almost reach the crown but be careful not to cut the brinjal.

Stuffing brinjals:

  1. Stuff the masala paste into the brinjal carefully do not break them. Clean the masala mixture outside of brinjal.

  2. Repeat the same for all of them and Keep the remaining paste aside.

Tempering and frying brinjal:

  1. Heat a pan add oil, tempering seeds, red chilli and curry leaves. Let them splutter.

  2. Add stuffed brinjal into a pan and saute for 5 minutes.

  3. Turn on another side and again fry for 5 minutes.

Preparing gravy:

  1. Add little water into the remaining masala mixture and add into the pan and fry for 5 minutes.

  2. Add tomato puree and stir the pan so that our brinjal remain constant.

  3. slowly turn the brinjal on another side to absorb the masala texture fry constantly.

  4. Add tamarind juice into the pan mix well.

  5. Add little water and cook for 10 minutes until the brinjal becomes soft.

  6. Adjust salt and red chilli powder for spicier.

  7. Finally, add coriander leaves and mix.

  8.  Brinjal curry is ready to serve. Serve with rice, biryani, roti and enjoy the delicious dish.

Recipe Notes

Do not add water while blending all the masala mixture. For stuffing brinjals we need thick masala texture.  

Wash the brinjals and set in salt water. So that it will not change colour.

Make two opposing slits must almost reach the crown but be careful not to cut the brinjal.