Stuffed Eggplant Fry (Brinjal Fry)

Stuffed Eggplant or Stuffed Brinjal Fry is a popular South Indian dish made by stuffing spice mixture in brinjal or eggplants and shallow fry it in oil. I learnt this recipe from my mom who is a great cook.

Indian eggplants are used for making this dish specially the smaller ones. This fry can be served with any type of rice or roti.


  •  Small Eggplants (brinjal) – 12 to 15
  • Oil – 2.5 tbsp


For Masala Powder: 

  • Dried red chilies – 8 (adjust to taste)
  • Coriander seeds  - 1 tbsp
  • Chana dal – 1/2 tbsp
  • Urad dal – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Fenugreek seeds – a pinch
  • Asafoetida – 1/4 tsp
  • Corn flour – 1 tbsp
  • Salt to taste

Method of Preparation:

  For Masala Powder:

  1. Heat a pan and add dried chilies, coriander seeds, chana dal, urad dal, fenugreek seeds and roast until the lentils become slight brown colour.
  2. Finally add the asafoetida and toss it for few seconds. Remove from heat.
  3. Allow it to cool and grind them to a coarse powder (not too coarse).
  4. Mix turmeric powder, corn flour and salt with the ground powder.

 Preparation of Eggplant fry:

  1. Wash the eggplants or brinjal and slit them twice or thrice leaving the base in tact (as seen in picture).
  2. Stuff the prepared masala powder in the slit eggplants.
  3. Heat 1/2 tbsp of oil in a pan and add the stuffed eggplants and fry it over low heat.
  4. Turn and cook for 2 to 3 minutes on all sides until it becomes tender and crispy.
  5. Stuffed Eggplant is ready.
  6. Serve hot with rice and sambar/rasam or roti.
Preparation time: 50 minutes
Servings: 4
Related Posts Plugin for WordPress, Blogger...

Leave a Reply