Stuffed Brinjal Recipe – Chana Dal & Spice Filled Indian Delight

Last Updated on 2 months by Neha Deshmukh

Stuffed Brinjal Recipe – Chana Dal & Spice Filled Indian Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Stuffed Brinjal with a flavorful chana dal filling. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little bit of effort, but trust me, the burst of flavors is so worth it!

Why You’ll Love This Recipe

This stuffed brinjal isn’t just delicious; it’s a complete experience. The soft, slightly smoky brinjal perfectly complements the spicy, savory chana dal filling. It’s a fantastic vegetarian option that’s packed with flavor and surprisingly satisfying. Plus, it’s a great way to impress your family and friends with a taste of authentic Indian cuisine.

Ingredients

Here’s what you’ll need to create this magic:

• 10 small brinjals
• ¼ cup chana dal (split chickpeas) – about 75g
• 1 tbsp coriander seeds
• 4-5 red chilies (adjust to your spice preference!)
• 2 pinches asafoetida (hing)
• ¼ tsp turmeric powder – about 1g
• Salt, as needed
• 2 tbsp oil
• ½ tsp mustard seeds
• Few curry leaves

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Chana Dal: The Heart of the Stuffing
Chana dal is the star here. It provides a lovely nutty flavor and a great texture to the filling. Make sure you use good quality chana dal for the best results.

Brinjal Variety: Choosing the Right Type
I prefer using small, slender brinjals for stuffing. They’re easier to handle and cook more evenly. Indian varieties like the long purple brinjal or even the round ones work beautifully.

Spice Blend: The Role of Red Chilies & Asafoetida
Red chilies bring the heat, of course! You can use Kashmiri chilies for a vibrant color and milder spice, or hotter varieties if you like it fiery. Asafoetida (hing) is a bit of an acquired taste, but it adds a unique umami flavor that’s essential in Indian cooking.

Regional Variations in Spice Levels
Spice levels vary hugely across India! In the South, you’ll find more emphasis on chilies, while in other regions, the focus might be on aromatic spices. Feel free to adjust the chilies to suit your palate.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal, coriander seeds, and red chilies in water for about 45 minutes. This softens them up for grinding.
2. Drain the soaked ingredients completely. We don’t want any extra water in our paste.
3. Now, grind the soaked ingredients with turmeric powder, asafoetida, and salt into a thick paste. Don’t add any water while grinding – the moisture from the soaked ingredients should be enough.
4. Carefully slit the brinjals vertically, almost all the way through, but leaving them attached at the bottom. This creates a pocket for the stuffing.
5. Stuff each brinjal with about ½ – ¾ tsp of the dal mixture. Don’t overstuff them, or they might burst during cooking.
6. Steam the stuffed brinjals in an idli steamer for just 1 minute. This helps them hold their shape during the final cooking stage.
7. Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the curry leaves.
8. Gently place the steamed brinjals in the pan. Add any leftover stuffing paste around them.
9. Cover the pan and cook on medium-low heat for about 15 minutes, sprinkling a little water occasionally to prevent sticking.
10. Carefully turn the brinjals using a water-moistened spatula to ensure they cook evenly and don’t stick.
11. Continue cooking until the brinjals are soft and the dal stuffing is fully cooked.
12. Optional: Drizzle with a little coconut oil before serving for extra richness. Serve hot with rice or rasam!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Stuffing Consistency
The stuffing should be thick enough to hold its shape but not too dry. If it’s too dry, add a tiny bit of water while grinding.

Preventing Brinjals from Discoloring
Brinjals tend to brown quickly once cut. Soaking them in water with a little lemon juice can help prevent discoloration.

Steaming for Shape: A Crucial Step
Don’t skip the steaming step! It really helps the brinjals hold their shape and prevents them from falling apart during cooking.

Avoiding Sticking During Cooking
Using a non-stick pan and sprinkling water occasionally are key to preventing the brinjals from sticking. A water-moistened spatula is your best friend here!

Variations

Let’s get creative!

Vegan Adaptation
This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation
This recipe is also naturally gluten-free.

Spice Level Adjustment: Mild to Fiery
Adjust the number of red chilies to control the spice level. For a milder version, use Kashmiri chilies or remove the seeds from the chilies.

Festival Adaptation: Special Occasion Preparation
My aunt always adds a sprinkle of pomegranate seeds and chopped coriander leaves for a festive touch during Diwali. It looks beautiful and adds a lovely freshness!

Serving Suggestions

This stuffed brinjal is incredibly versatile. It’s fantastic with:

• Steaming hot rice
• A bowl of comforting rasam
• Roti or paratha
• A side of yogurt (raita) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Let’s address some common questions:

What type of brinjals work best for stuffing?
Small, slender brinjals are easiest to stuff and cook evenly.

Can I make the stuffing ahead of time?
Absolutely! You can make the stuffing a day in advance and store it in the refrigerator.

How do I adjust the spice level of this dish?
Reduce or increase the number of red chilies, or use milder varieties like Kashmiri chilies.

What is asafoetida (hing) and can I substitute it?
Asafoetida has a pungent smell but adds a unique savory flavor. If you can’t find it, you can omit it, but it does enhance the dish.

Can this be cooked in a different steamer or pot if I don’t have an idli steamer?
Yes, you can use a regular steamer or even a pot with a tight-fitting lid. Just make sure there’s enough water at the bottom to create steam.

How can I prevent the brinjals from becoming mushy?
Don’t overcook them! Steaming them briefly beforehand helps them hold their shape. Also, avoid adding too much water during the final cooking stage.

Enjoy making this delicious stuffed brinjal! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!