Stuffed Brinjal Recipe- Authentic Marathi Baingan with Peanut Masala

Last Updated on 5 months ago by Neha Deshmukh

Stuffed Brinjal Recipe: Authentic Marathi Baingan with Peanut Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Stuffed Brinjal, or Bharleli Vangi as we call it in Maharashtra. This isn’t just a dish; it’s a taste of home, a reminder of festive feasts, and a whole lot of deliciousness packed into each tender brinjal. I first learned to make this from my aaji (grandmother), and it’s been a family favourite ever since. It takes a little time, but trust me, the effort is so worth it!

Why You’ll Love This Recipe

This Marathi-style stuffed brinjal is bursting with flavour. The peanut and coconut masala is incredibly aromatic, and the slight tang from the tamarind perfectly balances the richness. It’s a wonderfully satisfying vegetarian dish that’s perfect for a weeknight dinner or a special occasion. Plus, it’s a great way to enjoy brinjals if you’re not usually a fan – the stuffing transforms them!

Ingredients

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

• 2 teaspoons oil (plus 2 tablespoons for cooking)
• 1 tablespoon chana dal (bengal gram)
• 1 tablespoon peanuts
• 1 tablespoon coriander seeds (sabut dhania)
• 2 cloves (lavang)
• 1 inch cinnamon (dalchini)
• 1 marathi moggu (optional)
• 5 to 6 curry leaves (kadi patta)
• 2 to 3 dry red chilies (byadagi or kashmiri chilies)
• 5 tablespoons desiccated coconut or fresh coconut
• ?? teaspoon sesame seeds
• 250 grams brinjal or 10 to 12 small brinjals (baingan or eggplant)
• 1 teaspoon tamarind
• ?? teaspoon mustard seeds
• ?? teaspoon turmeric powder (haldi)
• 1 pinch asafoetida (hing)
• ?? teaspoon jaggery or as required
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Marathi Moggu: This is a unique flower bud used in Maharashtrian cuisine. It adds a beautiful aroma, but if you can’t find it, don’t worry – you can absolutely skip it! It won’t drastically change the flavour.
• Dry Red Chilies: I prefer using Byadagi or Kashmiri chilies for their vibrant colour and mild heat. If you like it spicier, feel free to add a hotter variety.
• Coconut: You can use either desiccated or fresh coconut. Freshly grated coconut will give a more intense flavour, but desiccated works perfectly well too.
• Chana Dal: This lentil is key to the masala’s texture and flavour. It adds a lovely nutty taste and helps bind everything together. Don’t substitute with another dal – chana dal is the way to go!
• Sesame Seeds: A little sprinkle of sesame seeds adds a wonderful nutty flavour and a slight crunch to the masala.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala. Heat 2 teaspoons of oil in a pan. Add the chana dal and peanuts and fry until they turn golden brown.
2. Now, add the coriander seeds, cloves, cinnamon, and marathi moggu (if using). Fry for a minute or two until fragrant. You’ll know it’s ready when you can really smell the spices!
3. Mix in the dry red chilies and curry leaves. Add the coconut and sesame seeds. Roast until the coconut turns golden. Be careful not to burn it!
4. Let the mixture cool slightly, then grind it into a fine powder. Add salt to taste and a little water to form a paste. This is your flavour bomb!
5. Soak the tamarind in hot water for about 15-20 minutes. Once softened, extract the pulp and set aside.
6. Now for the brinjals. Slit each brinjal into four parts, almost all the way through, creating a pocket for the stuffing. Soak them in salted water to prevent them from discolouring.
7. Drain the brinjals and carefully stuff them with the masala paste. Don’t overstuff, but make sure each brinjal is nicely filled.
8. Heat 2 tablespoons of oil in a kadai (wok) or a deep pan. Add the mustard seeds. Once they splutter, add the turmeric powder and asafoetida.
9. Gently add the stuffed brinjals to the pan. Mix carefully so they don’t break.
10. Pour in the tamarind pulp and enough masala water (water mixed with remaining masala paste) to almost cover the brinjals.
11. Cover the pan and simmer for about 15-20 minutes, or until the brinjals are tender.
12. Finally, add the jaggery (adjust to your sweetness preference) and garnish with fresh coriander leaves. Serve hot with roti or rice!

Expert Tips

• Don’t skip soaking the brinjals in salted water – it keeps them from turning brown and helps them stay firm.
• Simmering on low heat is key to tender brinjals. Rushing the process will result in undercooked or mushy brinjals.
• Taste the gravy and adjust the salt, tamarind, and jaggery to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavour, use fewer chilies or remove the seeds. For a spicier kick, add a hotter chili variety. My friend, Priya, loves to add a pinch of cayenne pepper!
• Festival Adaptations: This dish is often made during Ganesh Chaturthi and Diwali in Maharashtra. During Ganesh Chaturthi, it’s offered as prasad (a religious offering).

Serving Suggestions

Stuffed Brinjal is best served hot with chapati (roti) or steamed rice. A side of yogurt or raita (yogurt dip) complements the flavours beautifully.

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

1. What type of brinjal is best for stuffing?

Small to medium-sized, firm brinjals are ideal. The Indian variety is perfect, but you can also use globe eggplants.

2. Can I make the masala paste ahead of time? How should I store it?

Yes, absolutely! You can make the masala paste a day or two in advance. Store it in an airtight container in the refrigerator.

3. What is Marathi Moggu and can I skip it?

Marathi Moggu is a flower bud used in Maharashtrian cooking for its unique aroma. It’s optional, and the dish will still be delicious without it.

4. How do I prevent the brinjals from becoming mushy while cooking?

Soaking them in salted water and simmering on low heat are the keys to preventing mushy brinjals.

5. Can I use a different type of lentil instead of Chana Dal?

While you could experiment, chana dal really is the best choice for this recipe. It provides the right texture and flavour.

6. What is the best way to deseed tamarind?

Soak the tamarind in hot water, then gently squeeze the pulp out with your hands, discarding the seeds and fibres.

Enjoy making this delicious and authentic Marathi Stuffed Brinjal! Let me know how it turns out in the comments below. Happy cooking!