Hyderabadi Stuffed Brinjals

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • brinjals, slit into four not fully - 6 nos (medium)
  • red whole chillies - 3 nos
  • rai (mustard seeds-large) - 1/2 tsp
  • jeera seeds (cumin) - 1/2 tsp
  • karepak (curry leaves) - 10 pcs
  • onion sliced - 1 nos (medium)
  • dhaniya seeds (coriander) - 1/2 tsp
  • till (sesame seeds) - 1/4 tsp
  • peanuts - 1/4 tsp
  • desiccated coconut - 1 tsp
  • bojwar masala - 1 tbsp (avail in hyd shops)
  • cooking oil - 6 tsp
  • salt to taste

How to Make Hyderabadi Stuffed Brinjals

  • First, roast onion, zeera, dhaniya seeds, red whole chillies, sesame seeds, peanuts and desiccated coconut individually on a dry frying pan until they turn golden brown. Next, grind the above to a very fine paste with little water, 1 tsp of oil and 1 tablespoon of tomato paste. Apply the paste directly into the brinjals slits generously.
  • Then leave the brinjals aside for about 30 minutes to marinade.
  • Heat oil in a non-stick utensil which is wide enough, so the brinjals are not piling on top of each other.
  • When the oil is hot, add mustard seeds and wait for the popping noise to stop.
  • Next add Zeera seeds and Karepak leaves.
  • Carefully introduce brinjals into the utensil and stir slowly till the brinjals' colour differs.
  • Now pour the rest of the grinded mixture from above.
  • Add some water according to how thick/thin the sauce you want, stir but not too much.
  • Leave the cooker between medium to low for about 30 mins.
  • When the oil has risen to the top, the Hyderabadi bagare baigans are ready.