Andhra style stuffed brinjal curry is a delicious curry. A perfect dish to serve with roti or rice, It is a popular dish commonly known as noona vankaai in Telugu. A classic Andhra style stuffed brinjal recipe. Tender purple brinjals, fresh coconut, fresh coriander and spices go into its making.

Preparation time – 30 min

Cooking time – 30 min

Serves – 4

Ingredients –

Tender purple brinjal – 300 gm

Onion – 1/2 cup finely chopped

Oil to fry

 To grind –

Coconut – 1 cup

Onion – 1-2 no’s roughly chopped

Garlic – 8-10 cloves

Salt to taste

To fry –

Peanuts – 3 tbs

Coriander – 1 tbs

Sesame – 1 tbs

Dry red chilies – 10 no’s

Method –

To make or to prepare Andhra style stuffed brinjal curry –

Heat a pan dry roast/fry all the ingredients to fry, separately one by one, Take care not to burn any ingredients or under cook, fry peanuts until brown and crisp, dry fry sesame until it starts to sizzle, fry all the ingredients individually and set aside to cool.

Take a mixer jar, add grated coconut, onion, garlic, and fried ingredients

Add salt to taste, make a paste by adding little water to it.

Cut the brinjal into 4 half cut without removing the green part and stuff the grounded past into it.

Add 5 to 6 tbs of oil in a pan and heat it, when it is hot add finely chopped onion into it.

Fry onion turns to translucent, then add stuffed brinjal into it.

Saute in oil  for 5 min in a medium flame.

Add remaining grounded paste into it and combine it. Cover with lid and let them cook on medium low flame for 12-14 min.

Bring to a boil and reduce flame, place lid and cook for 10-12 mts. The water content should reduce. Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute. It should take about 8-10 min for the brinjals to be well roasted. Turn off the flame.

Transfer the dish to a serving dish and enjoy it with roti’s or serve it as a side dish for rice and daal.