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STUFFED BRINJAL WITH DRY MASALA

A Traditional South Indian Chutney with a Tangy Twist

This flavorful chutney combines fresh, tender tamarind leaves, grated coconut, and a touch of black pepper for a perfect balance of tangy, spicy, and aromatic flavors. The sautéed garlic, green chillies, and tamarind leaves add depth, while the tempering of mustard, cumin, urad dal, red chilli, and curry leaves gives it a delightful crunch and fragrance. Ideal as a side dish for dosa, idli, or even with rice, it adds a burst of taste to your meal.


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South Indian-style dry masala stuffed brinjals slowly cooked to perfection, rich in flavor and best with steamed rice.¯

Tips & Tricks for Perfect Stuffed Brinjal With Dry Masala

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For perfect stuffed brinjal with dry masala, choose tender, small to medium-sized brinjals for even cooking and better flavor. Dry roast spices on low heat to enhance aroma without burning. Let the masala cool completely before grinding to avoid moisture. Always cook on low-medium flame and turn brinjals gently to retain stuffing. Use a heavy-bottomed pan with a lid to ensure slow, even cooking for soft, flavorful results every time.

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     Step-by-Step Recipe : Stuffed Brinjal With Dry Masala​

INGREDIENTS

For the Masala Powder:

  • 100g chopped dry coconut
  • 3 tbsp coriander seeds
  • 14 garlic cloves
  • ½ tsp methi seeds (fenugreek)
  • ½ tbsp saunf (fennel seeds)
  • A handful of curry leaves
  • 2 tbsp red chilli powder
  • ½ tsp turmeric powder
  • ½ tsp hing (asafoetida)
  • Salt to taste

For the Brinjal Curry:

  • 300g small brinjals (slit on four sides)
  • 4 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • A handful of curry leaves


​Pan-roasted brinjals stuffed with homemade dry masala blend including coconut, garlic, and spices for a bold taste.

PREPARATION STEPS

Dry Roast Masala:

  • In a pan (without oil), dry roast chopped dry coconut, coriander seeds, garlic cloves, methi seeds, saunf, and curry leaves on low heat until aromatic. Let it cool completely.

Grind Masala Powder:

  • Transfer the roasted mixture to a mixer jar. Add red chilli powder, turmeric powder, hing, and salt. Grind into a fine powder. Set aside.

Prepare Brinjals:

  • Slit the brinjals in a cross pattern (four sides) without cutting through fully. Stuff each brinjal with the ground masala powder.

Tempering:

  • In a pan, heat oil. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves and sauté briefly.

Cook Brinjals:

  • Gently place the stuffed brinjals in the pan. Cook on low-medium heat. Turn them carefully at intervals to ensure even cooking.

Finish:

  • Once brinjals are soft and well cooked, sprinkle remaining masala powder over them. Mix gently. Serve hot with rice.


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