Stuffed Brinjal

Culinary Solutions May 30, 2022


With a delicious, smoky taste and a smooth texture along with traditional Indian flavour, the authentic stuffed brinjal recipe is a must-try.

Prep Time: 30 Mins | Servings: 4

Stuffed Brinjal


Small Eggplants


Sunny Sun Lite Oil

4 tbsp

Finely chopped coriander leaves

2-3 tbsp

Grated Coconut

2-3 tbsp

Roasted Sesame Seeds

2 tbsp

Roasted and Crushed Peanuts

2 tbsp

Coriander Powder

2 tsp

Fennel Powder

2 tsp



Turmeric Powder

½ tsp

Red Chilli Powder

½ tsp

Dry Mango Powder (Amchur)

½ tsp

Ginger Paste

½ tsp

Finely chopped green chillies


Cloves of garlic



½ pinch

Garam Masala

1/4 tsp

Salt as per taste

Method of Preparation

Step 1

Individually dry roast the cumin seeds, desiccated coconut, sesame seeds separately with garlic.

Step 2

Now take all these roasted ingredients cumin seeds, desiccated coconut, sesame seeds, garlic and add roasted peanuts, and fennel seeds. Put these ingredients in a blender and blend them coarsely.

Step 3

Transfer this paste in a separate bowl and add coriander powder, ginger paste, turmeric powder, red chilli powder, dry mango powder and finely chopped green chillies. Also add garam masala and salt. Give this paste a good mix.

Step 4

Separately, quarter slit eggplant tops, without dissecting the stem leaving the vegetable intact.

Step 5

Fill these eggplants with a generous amount of the paste we made earlier.

Step 6

Heat Sunny Sun Lite Oil in a Pan/ wok. Now add cumin seeds and asafoetida and let them crackle.

Step 7

Now add stuffed eggplants to it and fry them side by side letting them cook for 2-3minutes. Add balance masala on top.

Step 8

Cover it and cook on slow flame for 10 – 20 minutes stirring regularly, frying evenly on all sides.

Step 9

Add water and cook for 7-8 minutes until oil floats on top Your piping hot Bharli Vangani is ready to be served.

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