Stuffed Brinjal Recipe – Authentic Indian Baingan Bharta with Peanut Masala

Last Updated on 2 months by Neha Deshmukh

Stuffed Brinjal Recipe – Authentic Indian Baingan Bharta with Peanut Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Stuffed Brinjal, or as some call it, Baingan Bharta with a delicious peanut masala. This isn’t quite the same as the smoky, mashed Baingan Bharta you might be familiar with. This version keeps the brinjals whole and stuffed with a flavourful, slightly spicy filling. It’s a little more work, but trust me, the results are SO worth it! I first made this for a family get-together and it was a huge hit – everyone kept asking for the recipe.

Why You’ll Love This Recipe

This stuffed brinjal recipe is a delightful blend of textures and tastes. The tender brinjal, the spicy-nutty filling, and the aromatic tempering… it’s a complete flavour explosion! It’s a fantastic vegetarian dish that’s perfect for a weeknight dinner or a special occasion. Plus, it’s surprisingly satisfying and packed with flavour.

Ingredients

Here’s what you’ll need to make this amazing stuffed brinjal:

• 5 small purple brinjal (approx. 200g total)
• 3 tbsp cooking oil (I prefer sunflower or vegetable oil)
• 0.5 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 big onion (chopped, approx. 150g)
• 2 tomatoes (chopped, approx. 200g)
• 0.5 tsp garlic paste
• 0.25 tsp red chilli powder (adjust to taste)
• 0.25 tsp turmeric powder
• 1 tbsp chana dal (split chickpeas)
• 0.5 tsp cumin seeds
• 0.5 tsp pepper corns
• 2 tsp dhania (coriander seeds)
• 3 red chillies (adjust to taste)
• 0.25 tsp methi seeds (fenugreek seeds)
• 1 clove
• 1 tsp roasted peanuts

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Small Purple Brinjals: These are the best for stuffing! They’re the perfect size and have a lovely, slightly sweet flavour. Look for firm, shiny brinjals.
• The Spice Blend: The combination of chana dal, cumin, coriander, and red chillies creates a really complex and flavourful masala. Don’t skip any of these!
• Peanuts: Seriously, don’t underestimate the power of roasted peanuts in this filling. They add a wonderful nutty flavour and a bit of texture. Make sure they’re roasted – it makes a huge difference. You can buy pre-roasted peanuts, or quickly roast them yourself in a dry pan.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make the masala paste. Grind the chana dal, cumin seeds, pepper corns, dhania, red chillies, methi seeds, clove, and roasted peanuts into a thick paste. Add a little water if needed, but keep it as thick as possible.
2. Now, take your brinjals and carefully slit them halfway from the stem end down. Be careful not to cut all the way through!
3. Stuff each brinjal with the masala paste. Don’t be shy – pack it in there!
4. Once stuffed, soak the brinjals in water for about 10-15 minutes. This helps prevent them from turning brown.
5. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the mustard seeds and urad dal. Let them splutter.
6. Add the chopped onion and garlic paste. Sauté for about a minute until the onions turn translucent.
7. Add the chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook until the tomatoes soften and become mushy – about 5-7 minutes.
8. Mix in any remaining masala paste. Then, gently add the stuffed brinjals to the pan. Sauté for about a minute, coating them in the masala.
9. Cover the kadai and cook for 2 minutes. Then, uncover, gently toss the brinjals, and repeat the covering and tossing process until the brinjals are tender – this usually takes about 10 minutes.
10. Continue cooking until the oil separates from the masala and it looks dry. This is when you know it’s ready! Serve hot with rice or sambar.

Expert Tips

• Don’t overcrowd the kadai. If you have a smaller pan, cook the brinjals in batches.
• Be gentle when tossing the brinjals – you don’t want to break them!
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the number of red chillies to 1 or 2.
  • Medium: Use 3 red chillies as per the recipe.
  • Hot: Add 4-5 red chillies, or a pinch of cayenne pepper.
• Regional Variations: My friend’s grandmother in Andhra Pradesh adds a spoonful of tamarind paste for a tangy flavour. In Maharashtra, they sometimes add a little jaggery for sweetness.
• Festival Adaptations: This is a popular dish during Navratri and Diwali in many Indian households.

Serving Suggestions

This stuffed brinjal is fantastic with a side of fluffy rice and a cooling sambar. It also pairs well with roti or paratha. A dollop of yogurt on the side is always a good idea!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of brinjal is best for this recipe?

Small, purple brinjals are ideal. They’re the perfect size for stuffing and have a lovely flavour.

How can I prevent the brinjals from turning brown after slitting?

Soaking them in water for 10-15 minutes helps prevent discoloration.

Can I make the masala paste ahead of time?

Absolutely! You can make the masala paste a day or two in advance and store it in the refrigerator.

What is the best way to roast the peanuts for the masala?

You can dry roast them in a pan over medium heat for 5-7 minutes, stirring frequently, until they’re golden brown and fragrant.

Can I adjust the amount of red chillies to control the spice level?

Definitely! Feel free to adjust the number of red chillies to suit your taste.

How does this recipe differ from traditional Baingan Bharta?

Traditional Baingan Bharta involves roasting the brinjal and then mashing it. This recipe keeps the brinjal whole and stuffed with a flavourful masala.