Puddi Sagle (Stuffed Brinjal Masala)

Recipe by
Total Time:
30-45 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian 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 - 10 (small variety).
  • Potatoes - 4 (Big).
  • Drum-sticks - 2 (optional).
  • Coconut gratings- 1 cup.
  • Red chillies - 10 (Roasted).
  • Coriander seeds - 2 tsps.
  • Black gram dal (urad dal) - 1 tsp.
  • Fenugreek seeds (methi seeds) - 1/2 tsp.
  • Tamarind lump (marble sized).
  • Jaggery lump (marble sized).
  • oil - 4 tbsps.
  • Mustard seeds - 1 tsp.
  • 1 sprig curry leaves.
  • Salt to taste.

How to Make Puddi Sagle (Stuffed Brinjal Masala)

  • 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.