Stuffed Brinjal Fry With Peanuts Cook S Hideout

The stuffing is very simple with roasted peanuts, chili powder and salt. Curry is perfect to serve with rice or roti.

About the recipe

I love eggplant, aubergine, brinjal in all shapes and forms. But I am actually partial to baby eggplant. If I see those little cuties at the store, I make sure to buy them. I have quite a few stuffed eggplant recipes on the blog. Like this Andhra style gutti vankaya and this Maharashtrian bharli vangi. But today I have another version that is very easy to make. This recipe is adapted from Chandra Padmanabhan’s ‘Dakshin’ cookbook. What I love about this recipe is there are literally 4 ingredients in the stuffing. But the curry tastes just as delicious. All you need to do is roast peanuts or you can use store bought roasted peanuts. Then grind them along with some chili powder, turmeric and salt. There’s your simple, yet lip-smacking delicious stuffing. Make a double or triple batch of the peanut powder, so you can use it in different curries. This version is like dry gutti vankaya but you can add some water and make it with a gravy. Serve this easy and tasty stuffed brinjal fry with either rice or roti and enjoy!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make this brinjal peanut curry:

Baby Eggplant ~ look for either purple or green Thai or Indian variety eggplant. If you cannot find the small brinjal, then you can also use 3 or 4 medium Chinese or Japanese variety. Cut them into 2" pieces, slit and stuff them according to the recipe. Roasted eggplant ~ you can either dry roast peanuts until golden or use store bought unsalted roasted peanuts. I prefer to use blanched peanuts but with skin peanuts can also be used. Onion, curry leaves and tomatoes. Red chili powder, turmeric and salt.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make this easy peanut stuffed brinjal fry recipe:

Make the stuffing

In a small pan, dry roast peanuts until evenly golden brown. Let cool and transfer to a blender along with red chili powder, turmeric and salt. Blend into a coarse powder.

Prep Eggplant

Make a “X” cut on the bottom of the eggplant, about ¾th of the way up. Make sure that the eggplant still holds together and does not break apart. I like keeping the crown on but you can remove it. Stuff each eggplant with about 1 tablespoon peanut powder. Reserve any remaining peanut powder.

Make stuffed brinjal curry

Heat oil in a medium size sauté pan on medium flame. Add onions and cook till they are lightly browned around the edges. Add the stuffed eggplants, water and gently mix. Cover and lower the heat. Cook until the eggplants are tender. Stir occasionally to make sure eggplants cook evenly on all sides. Stir in chopped tomatoes, remaining peanut powder and cook till the tomatoes turn mushy. Sprinkle with chopped cilantro and serve hot with rice or roti.

Expert Tips

You can use either purple or green Thai or Indian variety eggplants for this recipe. If you cannot find baby brinjal, you can also use 3 or 4 medium Chinese or Japanese eggplants instead. Cut them into 2" pieces, slit and stuff them according to the recipe. Dry roast blanched peanuts until golden. Or you can use store bought unsalted roasted peanuts. I prefer to use blanched peanuts but with skin peanuts can also be used. I keep this recipe on the dry side but you can add more water to make it with gravy. Store leftover stuffed peanut eggplant curry in an airtight container in the refrigerator for up to 3 days. The peanut stuffing mixture can be made ahead of time. I usually make a double or triple batch of the peanut mixture and sprinkle it on curries or on noodles.

Here are a few more delicious vegetarian curry recipes that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.