Ingredients
Small brinjals – 6–8, slit but kept whole
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Tamarind – lemon-sized ball, soaked
Red chili powder – 1 tsp
Turmeric – ¼ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Groundnuts – 2 tbsp, roasted & powdered
Sesame seeds – 1 tsp, roasted & powdered
Oil – 3–4 tbsp
Salt – to taste
Fresh coriander – for garnish
Execution
1. Prepare the Stuffing
Mix roasted groundnuts + sesame seeds + chili, turmeric, coriander, cumin, and tamarind pulp into a thick paste.
Stuff the brinjals with this mixture.
2. Make the Curry Base
Heat oil, sauté onions till golden.
Add tomatoes → cook till soft.
Add turmeric, chili powder, coriander powder → cook 2 minutes.
Add tamarind water (1 cup) + salt → bring to simmer.
3. Cook the Stuffed Brinjals
Gently place stuffed brinjals into the curry.
Cover and simmer on low flame for 10–12 mins until brinjals are tender.
Stir carefully to avoid breaking the brinjals.
4. Serve
Garnish with fresh coriander and serve hot with rice or roti.
Additional tips
Use small, tender brinjals for even cooking and better absorption of flavors.
Let the curry simmer on low flame so the stuffed masala blends well with tamarind gravy.
Avoid over-stirring to keep brinjals intact for presentation.