Vegan Indian Brinjal Curry (Stuffed Eggplant Curry)

Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love. 

This recipe for Vegan Indian Brinjal Curry (Stuffed Eggplant Curry) came from my podcast guest, Pradeep Javedar. Make sure you listen to his episode Every 100 Kilometers in India while you make his Stuffed Eggplant Curry!  

Stuffed Brinjal Curry is not only my podcast guest Pradeep's favorite recipe, it's also one of the oldest curry recipes in the world - dating back 4,000 years!

The complex flavors and bold, beautiful presentation of tiny, tender stuffed eggplants are the reason this ancient recipe has stood the test of time!

P.S. Looking for more curry recipes? Check out these recipes: Vegan Mushroom Curry with Coconut Milk, from my podcast guest, Kaveri, or Shorshe Mach (Mustard Fish Curry) from my podcast guest, Dyutima, or Jamaican Curry Goat, from my podcast guest, Neil! 

Pradeep's Memories of Brinjal Curry

[This recipe] is one of my top favorites. Even though I've made it only once or twice my mother used to make this frequently. When I used to go home during college she used to make this or some other brinjal dish for me. Although this is not a dish made frequently, by now everyone knows I love it so whenever I visit invariably I have brinjal!

-Pradeep Javedar 

Note

Pradeep's episode is titled Every 100 Kilometers because of a quote he shared, "In India, there is a new religion, a new cuisine, and a new culture every 100 kilometers."

This Stuffed Brinjal Curry recipe is typical of Indian cuisine in Southern India, particularly the North Karnataka and Andhra Pradesh regions.

Top Tip

In Southern India, the types of brinjals (eggplants) that are commonly used are the smaller varieties that come in both a green and purple color.

To ensure that your eggplants aren't bitter, make sure to remove all of the seeds before submerging them in the water. You can also combat the bitterness by adding salt to your water which has the added benefit of preventing the eggplant pieces from discoloring.

Ingredients & Substitutions

• Small Brinjals -  another word for an Indian eggplant, try and get tender purple ones
• Ground Nuts - any nut will do but Pradeep recommends peanuts
• White Sesame Seeds
• Cooking Oil - Coconut oil, sunflower oil, extra virgin olive oil or your preferred oil
• Chana Dal - Don't be confused! This is also the name of a complete dish but this is actually a standalone ingredient. It is made of split chickpeas.
• Coriander Seeds - can substitute with ground coriander
• Cumin Seeds - can substitute with ground cumin
• Methi aka Fenugreek Seeds
• Curry Leaves
• Dried Coconut
• Dried Red Chiles - can substitute with red chili powder (just be careful not to add too much!)
• Jaggery Powder
• Turmeric Powder
• Salt
• Water
• Mustard Seeds

Variations on Recipe

Pradeep's recipe is one of many different varieties of this Indian eggplant curry so feel free to tweak it with any of these variations to your liking!

• Option 1: Roast the brinjals
  • The only reason for this extra step is that the roasted eggplants have a fantastic flavor.
  • Place the brinjal pieces in a single layer on a baking sheet lined with parchment paper and roast for 30 minutes at 450°F / 240°C while periodically turning.
• Option 2: Add coconut milk
  • This is a spice-forward dish (and it is meant to be that way!) but if you want to cool things down a bit while keeping all of the flavors of the curry spices, try adding full-fat or reduced-fat coconut milk
• Option 3: Add tomatoes
  • Many recipes that you will find include adding some kind of tomato to curry. Adds a little sweetness and acidity.
  • Any tomato product you want to use is fine: tomato paste, diced tomatoes, or tomato sauce.

Instructions

• Wash brinjal and slice them open like a flower. Keep in water while you prepare the masala paste.
• Dry roast nuts of your choosing and sesame seeds in a pan and set aside until cooled.
• In a pan, add oil, and toast chana dal with spices. Add red chiles, curry leaves, and dry coconut until golden brown.
• In a blender, add all roasted seeds, nuts, and aromatics with jaggery, turmeric, salt, and a 1/2 cup of water. Blend into a thick paste.
• Use 1/2 of the paste to stuff the brinjal.
• In a hot skillet, add oil, mustard seed, and curry leaves until they sputter.
• Put stuffed brinjal in the pan. Saute on medium heat on all sides until tender and changes color.
• Add the remaining masala paste and some water to the pan and mix well. Cover and simmer until oil separates.
• Looking for a side dish to serve with your vegan curry? Any Indian bread such as roti, chapati, or naan bread. It is traditionally served with Jowar Roti in North Karnataka. Also works well with many different kinds of rice such as ghee rice, biryani rice, basmati rice, etc. 

Where To Get These Ingredients?

These are simple ingredients used in many Indian food dishes that you can get at any Indian local grocery store. If they are inaccessible to you, I have tried to link as many as possible in the post if you cannot readily get them at a physical store.

It becomes a little bit more challenging when we are talking about buying the right variety of eggplant. If you cannot find an Indian eggplant in your grocery store, you can also use a Thai Eggplant. If you cannot find either of these varieties and don't want to buy one online, try and find a type of eggplant that is small. Try not to use a large variety like the American (Globe) eggplant because its meat soaks up more oil and it can become saturated in oil if used in this curry.

source: eggplant information from The Spruce Eats

Equipment

• Cast Iron Skillet
• Mixing bowl
• Blender

Storage

• This can be kept stored in the fridge in an airtight container for up to 5 days.
• Freeze your curry for up to 2 months. Any longer than that and you might end up with mushy vegetables.

More South Asian Recipes

More Curry Recipes

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Recipe

Vegan Indian Brinjal Curry (Stuffed Eggplant Curry)

A gorgeous curry! Small tender eggplants are stuffed with a delicious blend of spices and seeds and simmered in a bold, flavorful sauce.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Dish

Cuisine South Asian

Servings 10 servings

Calories 250 kcal

Ingredients

  

1x2x3x

• 10 small Brinjal tender purple ones preferred

Masala Paste

• 1/4 cup Ground Nuts peanuts recommended
• 2 teaspoon White Sesame Seeds
• 5 tablespoon Cooking Oil
• 2 teaspoon Chana Dal See Note 1
• 2 tablespoon Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1/4 teaspoon Methi aka Fenugreek seeds
• ~10 Curry Leaves
• 1/2 cup Dried Coconut
• 4 -5 Dried Red Chiles
• 1 tablespoon Jaggery Powder
• 1/4 teaspoon Turmeric Powder
• 1 teaspoon Salt

Curry

• 1 cup Water
• 3 tablespoon Oil
• 1 teaspoon Mustard Seeds
• ~10 Curry Leaves

Instructions

 

Cue Up The Episode!

• Make sure to listen to Pradeep on The Storied Recipe Podcast, Every 100 Kilometers in India while you make his Stuffed Brinjal Curry recipe!

Make The Recipe

Prepare Brinjal

• Wash brinjal and slice them open like a flower (X) for stuffing later. Don't cut the stalk off. Keep in water while you prepare the masala paste.

Prepare Masala Paste

• Dry roast 2 tablespoon of any ground nuts of your choosing and 2 teaspoon Sesame Seeds in a pan and set aside until completely cooled.
• In a pan, add 2 teaspoon of oil, and toast 2 teaspoon Chana Dal, 2 tablespoon Coriander Seeds, 1 teaspoon Cumin Seeds, and 1/3 teaspoon Fenugreek Seeds. Roast on a low flame (low heat). Add Dried Red Chiles, about 10 Curry Leaves, and 1/2 cup Dry Coconut Flakes to the pan and roast on low flame until golden brown.
• Add the mixture to the blender with 1 tablespoon Jaggery Powder, 1/4 teaspoon Turmeric, 1 teaspoon Salt, and a 1/2 cup of water. Blend into a thick paste.

Stuff Brinjal

• Use 1/2 of the paste to stuff the brinjal and save the other half to make the curry.

Prepare the Curry

• In a pan, add 3 tablespoon oil, 1 teaspoon Mustard Seeds, and 8-10 Curry Leaves. Heat until they splutter in the pan.
• Add the stuffed brinjal to the pan. Saute on medium for 2 minutes on all sides until brinjal changes color and is tender.
• Add the remaining masala paste and a 1/2 cup water to the pan and mix well. Cover and simmer for 20 minutes until oil separates (this indicates that it is well cooked). Add salt after tasting if needed.

Serving Suggestions

• Serve with roti, chapati, naan, or any kind of bread. Traditionally served with jowar rotti in North Karnataka.
• Work well with rice, too – ghee rice, biryani, etc.

Notes

• Note 1: Don't be confused! This is also the name of a complete dish but this is actually a standalone ingredient. It is made of split chickpeas.
• Make sure to listen to Pradeep on The Storied Recipe Podcast, Every 100 Kilometers in India while you make his Stuffed Brinjal Curry recipe!

Nutrition

Calories: 250kcalCarbohydrates: 33gProtein: 7gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 248mgPotassium: 1.179mgFiber: 16gSugar: 19gVitamin A: 355IUVitamin C: 76mgCalcium: 74mgIron: 2mg

Keyword Curry, easy, Vegan, vegetarian

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