Stuffed Pepper Brinjal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • Turmeric powder - 1/4 tsp
  • Brinjal or Eggplant (small size) - 7
  • Channa dal - 25 g
  • Urad dal - 25 g
  • Pepper - 5 g
  • Coconut - 1 cup
  • Red chilli - 5 to 8 (or as per taste)
  • Tamarind - a marble size of tamarind (soak it in water before and take the juice from that) or (if it is the paste 1 - 2 tsp)
  • Oil - As per usage or 50 ml
  • Mustard to season
  • Methi seeds - a few
  • Curry leaves to season
  • Salt to taste

How to Make Stuffed Pepper Brinjal

  • First cut the brinjal in a criss-cross manner without cutting it fully down to the bottom so that we have to stuff the ingredients.
  • Fry the channa dal, urad dal, pepper and red chilli in a frying pan with little oil until it is brown.
  • Grind it in the blender with the fresh grated coconut coarsely.
  • Then stuff this ground items in the brinjal and keep the remaining masala.
  • In the pan, put oil. Let it splutter. Add the mustard seeds, methi seeds and the curry leaves.
  • Add the stuffed brinjals to this and fry until it is done.
  • Do not worry if the stuffing comes out. But make sure that the brinjal is well done because if you add the tamarind to the mixture, the brinjal won't cook.
  • After making sure the brinjal is well-done, add tamarind, turmeric powder and let it simmer for 10 - 15 mins.
  • After the smell of tamarind is gone, add the leftover masala to the mixture and let it thicken.
  • Serve it with hot rice or ghee rice.