Stuffed Potato Brinjal Curry

Brinjal stuffing with potato is a very famous dish which can eat with rice and chapati.So today we make this delicious recipe.

Ingredients & Measurements:

Brinjal(Prefer small size)-500 gm

Potatoes-1 big size (Chopped )

Tomato-1 chopped

Coriander leaves-2 teaspoon

Stuffed eggplant ,Stuffed brinjal fry recipe
Cutting Brinjals

Coriander powder-1 teaspoon

Cumin powder-1 teaspoon

Garam masala-1 teaspoon

Ginger&garlic paste-4 teaspoon

Onions chopped-4 no.

Turmeric powder-1/2 teaspoon

Salt-1 teaspoon( as per taste)

Red chilli powder-teaspoon

Green chilli chopped-1/2 teaspoon

Water-250 ml

Vegetables oil-6 teaspoon

Oil for frying-400 ml


  • First take small and lender brinjal(baingan) and cut like cross at the bottom.
  • Make sure to check there are no worms in it. Also soak them in water to prevent them from browning and reduce bitterness. (cutting eggplant soak for 10 minutes).
  • Stuffing recipes:Firstly heat Oil in pan on medium heat. Add onion and fry golden brown.Put Chopped green chilly fry (1 minutes).Add ginger &garlic paste , turmeric powder, red chilli powder, garam masala powder,chopped potatoes,and salt. Stir fry for (15 minutes) in low heat. Add coriander leaves.Now baingan stuffing masala preparation  is ready.
  • Fry:Heat a Pan and add frying oil, heat the oil add cutting brinjal,cook for(10 minutes ) in medium-high flame .
  • Then take the cut brinjal & stuff the prepared stuffing as much as possible.
  • Gravy recipes :Now in the same pan(kadai),heat the oil add little bit of sugar stir ( 2 second),add onion till it fry golden color ,add tomato stir (2 minutes),add ginger &garlic paste, cumin powder, coriander powder, red chilli powder, turmeric powder and mix it. Stir  it well and fry until masala well cooked or oil shows separate (about 10 minutes). Add water cover and medium heat for (5 minutes). Open this cover and add stuffing brinjal , stir it 5 minutes also cover and cook till the brinjal gets cooked completely.Add garam masala powder,Garnished with remaining coriander leaves. Serve hot with Rice or Chapati.







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