- Prepare the stuffing: Heat 1 tsp oil in a pan. Sauté garlic and cinnamon for 30 seconds. Add onions and cook until translucent (4-5 mins). Let cool, then blend into a coarse paste. Mix with chili powder, coriander powder, jaggery, ghee, and salt.
- Stuff the brinjals: Make deep crosswise slits in the brinjals while keeping the stems intact. Fill each brinjal generously with the prepared masala paste.
- Cook the brinjals: Heat the remaining oil in a pan. Add curry leaves and fenugreek seeds. Once aromatic, place the stuffed brinjals in the pan. Sear on medium-high heat for 2 mins. Cover and simmer for 12-14 mins, turning occasionally.
- Add tamarind and finish: Pour in the tamarind extract and 1 cup of water. Simmer covered for 13-15 mins until reduced. Uncover and cook on low heat for 8-10 mins until dry and caramelized. Serve hot with rice.
- Calories:180 kcal25%
- Energy:753 kJ22%
- Protein:4 g28%
- Carbohydrates:25 mg40%
- Sugar:12 mg8%
- Salt:300 g25%
- Fat:8 g20%
Last Updated on 6 months ago by Neha Deshmukh
Stuffed Brinjal Recipe – Authentic Indian Baingan with Tamarind & Jaggery
Introduction
Oh, stuffed brinjal! Or baingan, as we lovingly call it back home. This isn’t just a recipe; it’s a hug on a plate. It’s one of those dishes my grandmother used to make, filling the house with the most incredible aroma. I first attempted this on my own during college, and let’s just say it was a learning experience! But after a few tries (and a quick phone call to Mom!), I finally nailed it. Now, I’m so excited to share this authentic Indian recipe with you. It’s a little bit of work, but trust me, the sweet, sour, and spicy flavors are so worth it.
Why You’ll Love This Recipe
This stuffed brinjal recipe is a flavour explosion! The tender brinjal, bursting with a tangy tamarind and subtly sweet jaggery-spiced stuffing, is simply irresistible. It’s a fantastic vegetarian dish that’s perfect for a weeknight dinner or a festive occasion. Plus, it’s a great way to experience the diverse and delicious world of Indian cuisine.
Ingredients
Here’s what you’ll need to create this magic:
- 1/4 kg purple brinjals (about 4-5 medium)
- Small lemon-sized tamarind (about 20-25g)
- 1 1/4 tbsp oil (approximately 20ml)
- 1 large onion, sliced
- 4-5 garlic cloves
- 1 inch cinnamon stick
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 1/2 tsp ghee or soft butter
- 1/2 – 1 tbsp grated jaggery or sugar
- Salt to taste
- 1/4 tsp methi seeds (fenugreek seeds)
- 1 sprig curry leaves
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference:
Purple Brinjals (Baingan) Selection
Look for firm, shiny brinjals with a deep purple color. Avoid ones that are bruised or have blemishes. Smaller to medium-sized brinjals are generally less bitter.
Tamarind: The Sour Element
Tamarind is key to that signature tangy flavour. You’ll want a block of tamarind, not the concentrate. We’ll be making an extract from it – more on that later!
Jaggery vs. Sugar: A Flavorful Choice
Jaggery (gur) adds a lovely caramel-like sweetness that complements the tamarind beautifully. If you can’t find jaggery, brown sugar is a good substitute, but it won’t have quite the same depth of flavour. White sugar will work in a pinch, but reduce the quantity slightly.
Methi Seeds (Fenugreek Seeds): Aromatic & Beneficial
Don’t skip the methi seeds! They add a wonderful aroma and a subtle bitterness that balances the sweetness. They’re also packed with nutrients!
Regional Variations in Stuffing Spices
While this is my family’s recipe, stuffing spices can vary across India. Some regions add a touch of garam masala, while others use amchur (dried mango powder) for tanginess. Feel free to experiment!
Step-By-Step Instructions
Alright, let’s get cooking!
- Prepare the stuffing: Heat 1 tsp oil in a pan. Sauté garlic and cinnamon for 30 seconds until fragrant. Add onions and cook until translucent (4-5 mins). Let cool, then blend into a coarse paste. Mix with chili powder, coriander powder, jaggery, ghee, and salt.
- Stuff the brinjals: Make deep crosswise slits in the brinjals while keeping the stems intact. This helps them cook evenly and hold the stuffing. Generously fill each brinjal with the prepared masala paste. Don’t be shy!
- Cook the brinjals: Heat the remaining oil in a pan. Add curry leaves and methi seeds. Once aromatic (about 30 seconds), carefully place the stuffed brinjals in the pan. Sear on medium-high heat for 2 mins to give them a nice colour. Cover and simmer for 12-14 mins, turning occasionally, until the brinjals are tender.
- Add tamarind and finish: Pour tamarind extract and 1 cup water into the pan. Simmer covered for 13-15 mins until the sauce has reduced. Uncover and roast on low heat for 8-10 mins until the brinjals are dry and caramelized. Serve hot with rice!
Expert Tips
A few little secrets to make your baingan truly shine:
Achieving the Perfect Brinjal Texture
The key is to cook them gently. Don’t crank up the heat too high, or they’ll become mushy.
Balancing Sweet, Sour, and Spicy Flavors
Taste as you go! Adjust the jaggery, tamarind, and chili powder to your liking.
Preventing Brinjals from Discoloring
Brinjals can sometimes turn brown when exposed to air. A quick dip in salted water before stuffing can help prevent this.
Making Tamarind Extract
Soak the tamarind in 1 cup of warm water for about 20-30 minutes. Mash it well with your hands to release the pulp. Strain the mixture through a sieve, discarding the seeds and fibers. This is your tamarind extract!
Variations
Let’s get creative!
Vegan Adaptation
Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
Gluten-Free Adaptation
This recipe is naturally gluten-free!
Spice Level Adjustment (Mild to Hot)
Reduce or omit the chili powder for a milder flavour. For extra heat, add a pinch of cayenne pepper.
Festival Adaptations (Janmashtami, Diwali)
This dish is often made during Janmashtami and Diwali. My aunt always adds a sprinkle of pomegranate seeds for a festive touch!
Serving Suggestions
This stuffed brinjal is fantastic with:
- Steaming hot rice
- Roti or paratha
- A side of dal (lentils)
- A cooling raita (yogurt dip)
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
Got questions? I’ve got answers!
What type of brinjals work best for stuffing?
Long, slender purple brinjals are ideal, but any firm, medium-sized brinjal will work.
Can I use tamarind paste instead of whole tamarind?
Yes, you can! Use about 2-3 tablespoons of tamarind paste mixed with 1 cup of water.
Can this dish be made ahead of time?
You can prepare the stuffing ahead of time and store it in the refrigerator for up to 2 days. Stuff the brinjals just before cooking.
How can I adjust the sweetness level?
Start with 1/2 tablespoon of jaggery and add more to taste.
What is the role of ghee in this recipe, and can I substitute it?
Ghee adds a rich, nutty flavour. You can substitute it with butter or oil, but the flavour won’t be quite the same.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
