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Coriander-Brinjal (Hariyali Baingan)

July 11, 2014

BRINJAL STUFFED WITH SPICY CORIANDER (Kothumalli Kathirikkai curry in tamil) 


Brinjal – 300 grams

Coriander leaves – a cupful

Green chili – 2-3 (depending on how spicy you want)

Ginger – a slice

Jeera/cumin seeds – 2 tsp


Oil – 1 tbsp

Onion – 1

For tempering: mustard seeds half a tsp




1. Cut the brinjals like flower with petals (shown in the pic) – criss-cross without the bottom falling out. This helps in stuffing. Keep the brinjals immersed in water to prevent browning due to oxidization.

2. Take the coriander leaves, split green chili, ginger, jeera (cumin seeds) and half an onion in a blender and give pulse of 1 min. Make a smooth paste. Add salt. (If you want, you can saute all these ingredients in a dry wok first before grinding wet, without adding oil. i don’t as it amounts to double/over-cooking.)

3. Heat oil in a shallow pan/wok, add the oil and when it is hot enough, add the mustard seeds. When they splutter add the other half of onion, grated fine. Salt a little bit and keep stirring in low flame.

4. Take the brinjals one by one, stuffing with the coriander masala/paste generously and toss the same into the wok when the onions turn a golden brown.

5. Add all the brinjals stuffed likewise, keep stirring the entire time.

6. Sprinkle water if necessary (i did not). All fresh vegetables sweat so water addition is not needed.

7. Saute and cook over low flame for 5 min until the brinjals turn soft.  It does very soon, brinjals cook very fast. Make sure the masala paste stuffing is not too raw. Stir-fry for a few more minutes to remove the raw-smell if necessary.

8. Switch off and serve hot with rotis/parathas/rice anything.

9. This quantum serves about 3.

10. Yummy baingan dish. Brinjal is always my favourite and there are very many ways to dress it up. Love this curious recipe for brinjal. Off-beat but great.


From → Vegetarian

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