Kathrikkai podi adaicha curry – Stuffed brinjal fry

Kathrikkai podi adaicha curry

There can be no better way to eat aubergines (brinjals) other than the recipe listed below, is my honest foodie opinion. And I am sure that you’ll also come to that conclusion, once you try this recipe and relish it.

This dish is meticulously planned at my home. Once mom decides to do this dish, we will be sent to the market to buy those purple brinjals which are ideal for this recipe. And strict instructions are given to choose only those which are so tiny in size and tender to touch. The big sized ones are avoided as they take too much time to cook, compared to the tiny sized ones. And if they are hard to touch, then probably it’s full of seeds and hence tastes slightly bitter.

Just imagine the amount of patience that goes in selecting the brinjals for this dish. Each one is hand picked and bought with tender loving care. And for all that hard work, mom just glances at the brinjals bought, does a quick QC and gives a smile of approval. Then, we know that a great dish is ready to come out of the kitchen.

While the preparation takes time, the cooking time is quite less. Keeping in mind the deliciousness of the dish, some amount of patience needs to be cultivated.

Masala Powder

Red chillies – 10
Chana Dal – 2 tbsp
Dhania (Coriander seeds) – 4 tbsp
Cinnamon – 1/2 inch piece
White til – 1 tsp
Fried grams – 2 tbsp

–        Dry fry the above said ingredients and grind them to make a powder – the powder should neither be too fine nor too coarse.


–        Add the salt required for the aubergines to this powder and 1 tsp of turmeric and mix well.

–        Wash well ½ kg of baby brinjals, pat dry them with a kitchen towel. Remove the top green stem. Slit the brinjal into 4; check if it’s clean of worms. Stuff the prepared masala powder inside the brinjal and press gently so that the powder holds together inside the brinjal. Keep the brinjal aside in a plate.



–        Prepare all the brinjals in the same way described above.

–        Take a thick bottomed deep pan. Pour about 5 to 6 tbsp of gingelly oil. Add mustard seeds and allow it to splutter.

–        Gently slide in the stuffed brinjals into the pan, making sure that the stuffing is intact.

–        Sprinkle the leftover powder over the brinjals, mix well.

–        Cover and cook on medium heat till the brinjals are soft inside and crisp outside.


Its amazing taste will capture your taste buds forever.