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Puddi Sagle (Stuffed Brinjal Masala)

Recipe by
Total Time:
30-45 minutes
Rated 5 based on 100 votes
Cuisine: Indian Recipe
Difficulty: Medium

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How to Make

  • Remove stalks of brinjals.
  • Cut 4 slits lengthwise from top.
  • Cut potatoes lengthwise into 4 pieces.
  • Cut drumsticks into 1 inch pieces.
  • Wash all vegetables and keep aside.
  • Roast coriander seeds, urad dal and fenugreek seeds in 1/2 tsp oil.
  • Grind coconut gratings, roasted red chillies, tamarind, jaggery and salt to a thick masala (adding a little water).
  • Add the roasted seeds and grind for some more time.
  • The masala should be dry and coarse.
  • Stuff this masala into the brinjals through the slits.
  • Spread the excess masala over the vegetables.
  • Keep aside the water used for washing the grinder.
  • In a thick bottom pan, prepare seasoning with mustard and curry leaves in oil.
  • Drop all the vegetables along with the water kept aside into the seasoning.
  • Stir lightly and cook with an open lid.
  • When vegetables are done remove from flame.
  • Goes very well with Manglorean dal and rice.