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Stuffed Eggplant (Brinjal) Recipe

Stuffed Eggplant (Brinjal) is a popular Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Kid-Friendly Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Servings :
Serves 5
Rated 4 based on 100 votes


  • 10 to 12 - small round eggplants
  • 1 big onion, finely chopped
  • 1 tbsp - Tamarind
  • 1/4 cup - oil
  • 1 to 1.5 tsp - Sugar
  • 3/4 cup - sesame seeds
  • 1 tbsp - Coriander seeds
  • 8 to 10 - Red Chillies
  • 1/4 tsp - Turmeric powder
  • salt to taste
  • How to Make Stuffed Eggplant (Brinjal):

    1. Fry red chillies and coriander seeds in a frying pan until the coriander seeds turn light brown. Transfer them onto a plate.
    2. In the same pan, roast sesame seeds until they turn light brown.
    3. Soak tamarind in water.
    4. Powder the red chillies, coriander seeds and sesame seeds in a spice mill.
    5. Add salt and turmeric powder.
    6. Wash eggplants and wipe them dry.
    7. Slit the bottoms into 4 pieces keeping the top intact.
    8. Stuff eggplant with the powder ground out in the spice mill.
    9. Add oil to a big flat pan.
    10. When the oil is hot, add stuffed eggplants one at a time in a single layer.
    11. Cover and cook on medium heat turning the eggplants until the eggplants are 3/4 cooked.
    12. Add chopped onions and fry for another 5 mins.
    13. Add tamarind juice, sugar and mix gently without breaking the eggplants.
    14. Cover and cook for another 5-8 mins on low flame.
    15. Garnish with coriander leaves.
    16. Serve with hot cooked rice.


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