Stuffed Brinjal Recipe – Authentic Indian Baingan Curry with Sesame & Peanut Masala

Last Updated on 4 months by Neha Deshmukh

Stuffed Brinjal Recipe – Authentic Indian Baingan Curry with Sesame & Peanut Masala

Hey everyone! If you’re anything like me, you absolutely love a good, flavorful curry. And today, I’m sharing one of my all-time favorites: Stuffed Brinjal Curry, or Baingan Bharwa as it’s often called. This isn’t just any brinjal curry, though. It’s packed with a deliciously aromatic stuffing and simmered in a tangy-sweet gravy that’s seriously addictive. I first made this for a family gathering and it was a huge hit – everyone asked for the recipe!

Why You’ll Love This Recipe

This stuffed brinjal recipe is a little bit of work, but trust me, it’s so worth it. The combination of the soft, spiced brinjal with the crunchy sesame-peanut stuffing is just heavenly. Plus, the gravy is perfectly balanced – tangy from the tamarind, sweet from the jaggery, and wonderfully spiced. It’s a comforting, flavorful dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 6 small purple brinjal (about 150-200g each)
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 medium onion, finely chopped
• 1 cup tamarind water (made by soaking 20g tamarind in 1 cup warm water for 30 mins and squeezing out the pulp)
• 1 tsp jaggery (or brown sugar)
• 2 tbsp fresh coriander leaves, chopped

For the Stuffing:

• 1/4 cup sesame seeds
• 1/4 cup peanuts
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder (adjust to taste)
• 1/2 tsp cumin powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using small, tender purple brinjals is key – they cook evenly and have a lovely flavor. You can find these at most Indian grocery stores. If you can’t find purple, you can use other varieties, but cooking times might vary.

Now, about that stuffing… the sesame seeds and peanuts are essential. They add a fantastic crunch and nutty flavor. Don’t skip them! I like to dry roast them myself for the freshest taste, but you can use pre-roasted ones if you’re short on time.

Fenugreek seeds (methi) add a unique, slightly bitter flavor that really elevates the curry. A little goes a long way, so don’t overdo it. And tamarind water? It’s the secret to that perfect tangy flavor. You can find tamarind paste at most Asian grocery stores, or easily make your own as described in the ingredients list. Jaggery adds a lovely depth of sweetness, but brown sugar works well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the brinjals. Wash them well and pat them dry. Then, carefully make X-shaped slits at the bottom of each brinjal – this helps them cook evenly. Soak the brinjals in water with a pinch of salt for about 10-15 minutes. This prevents them from discoloring.
2. While the brinjals are soaking, let’s make the stuffing. Dry roast the sesame seeds and peanuts in a pan until golden brown and fragrant. Be careful, they burn easily! Let them cool slightly, then grind them to a coarse powder.
3. In a bowl, combine the ground sesame-peanut mixture with coriander powder, turmeric powder, red chilli powder, cumin powder, and salt. Mix well.
4. Drain the brinjals and pat them dry. Carefully stuff each brinjal with the masala mixture, making sure to get it into those slits.
5. Heat 2 tablespoons of oil in a pan and gently pan-fry the stuffed brinjals until they are half-cooked and lightly browned. Set them aside.
6. In the same pan, heat the remaining 1 tablespoon of oil. Add the mustard seeds and fenugreek seeds. Let them splutter. Then, add the chopped onion and sauté until golden brown.
7. Now, it’s time for the gravy! Add the tamarind water, jaggery, and salt to the pan. Bring it to a boil, then gently add the fried brinjals.
8. Cover the pan and simmer for about 10-15 minutes, or until the brinjals are tender and the gravy has thickened.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the brinjals. Work in batches if necessary.
• If the gravy gets too thick, add a little water.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• My Mom’s Version: She adds a little grated coconut to the stuffing for extra flavor.
• Friend’s Favorite: A friend of mine likes to add a pinch of asafoetida (hing) to the gravy for a more pungent aroma.
• Spicy Kick: For a spicier curry, add a finely chopped green chilli to the gravy.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some brands use bone char in processing).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the red chilli powder to 1/4 tsp or omit it altogether.
• Spicy: Increase the red chilli powder to 1 tsp or add a pinch of cayenne pepper.

Festival Adaptations (Janmashtami, Diwali)

This Baingan Bharwa is a popular dish during Janmashtami and Diwali festivals in many Indian households. It’s considered a sattvic (pure) food, making it perfect for Janmashtami celebrations.

Serving Suggestions

This stuffed brinjal curry is best served hot with roti, paratha, or rice. A side of cooling raita (yogurt dip) is also a great addition.

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 works best for this recipe?

Small to medium-sized purple brinjals are ideal. They cook quickly and have a delicate flavor.

Can I make the stuffing ahead of time?

Yes, absolutely! You can make the stuffing a day or two in advance and store it in an airtight container at room temperature.

How can I adjust the sourness/sweetness of the curry?

Add more tamarind water for a more sour curry, or more jaggery for a sweeter curry.

What is the best way to prevent the brinjals from discoloring?

Soaking the brinjals in salted water helps prevent discoloration.

Can this be made in an Instant Pot or pressure cooker?

While traditionally made on the stovetop, you can adapt this for an Instant Pot. Sauté the onions and spices, then add the brinjals and tamarind water. Pressure cook on high for 3-4 minutes, followed by a natural pressure release.