Stuffed Brinjal Recipe – Authentic Sesame Peanut Masala Curry

Last Updated on 4 months by Neha Deshmukh

Stuffed Brinjal Recipe – Authentic Sesame Peanut Masala Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Stuffed Brinjal with a fragrant sesame and peanut masala. This isn’t just a curry; it’s a little piece of South Indian comfort food, packed with flavour and a whole lot of love. I first learned to make this from my aunt, and it’s been a family favourite ever since. It takes a little effort, but trust me, the results are so worth it!

Why You’ll Love This Recipe

This stuffed brinjal recipe is special. It’s a beautiful blend of textures – the soft brinjal, the crunchy sesame seeds, and the rich, flavourful masala. The aroma while it’s cooking is simply divine! It’s a dish that’s both satisfying and surprisingly light, perfect with a simple steamed rice and a dollop of ghee. Plus, it’s a fantastic way to enjoy brinjals if you’re not usually a fan.

Ingredients

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

• 12 small brinjals
• 3 tablespoons peanut oil (approx. 45ml)
• 1 tablespoon chana dal (approx. 15g)
• 1 tablespoon peanut (approx. 15g)
• 1 tablespoon white sesame seeds (approx. 10g)
• 2 tablespoons fresh coconut, grated (approx. 20g)
• 3 dried red chillies (Byadagi or Kashmiri)
• 2 dried red chillies (Gundu Milagai)
• 1 onion, roughly chopped
• Half a gooseberry size tamarind
• 1 teaspoon salt (approx. 6g)
• 1 sprig curry leaves
• 2 sprigs coriander leaves, chopped

Ingredient Notes

Let’s talk about some of these ingredients! They really make this recipe sing.

• Byadagi & Gundu Milagai Chillies: These are key to the authentic flavour. Byadagi chillies give a beautiful colour and mild heat, while Gundu Milagai (round chillies) add a smoky depth. If you can’t find them, you can substitute with other dried red chillies, but the flavour profile will be slightly different.
• Sesame Seeds: Toasting these is crucial. It brings out their nutty aroma and adds a lovely crunch to the masala. Don’t skip this step!
• Chana Dal: This split chickpea lentil adds a lovely texture and nutty flavour to the stuffing.
• Brinjals: I prefer using the small, round Indian brinjals for stuffing, but you can use other varieties too. Just make sure they’re firm and not too large. Eggplant varieties also work well.
• Tamarind: A little tamarind adds a wonderful tanginess. You can use tamarind paste if you prefer, about 1 tablespoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the stuffing paste: Heat 1 teaspoon of peanut oil in a pan. Add the sesame seeds, peanuts, and chana dal. Toast them over medium heat until they turn golden brown and fragrant. Be careful not to burn them!
2. Add the coconut, chopped onion, tamarind, and both types of red chillies. Sauté for about a minute until the onion softens slightly.
3. Remove from heat and let it cool completely. Once cooled, grind everything into a thick, smooth paste with the salt. Add a splash of water if needed to help it blend.
4. Stuff the brinjals: Carefully trim the stems of the brinjals. Make cross-shaped cuts on each brinjal, being careful not to split them completely. Gently open them up and stuff each one with the prepared masala paste. Don’t be shy – pack it in there!
5. Cook the brinjals: Heat the remaining 3 tablespoons of peanut oil in a pan. Add the stuffed brinjals and pour in the leftover masala paste mixed with about ½ cup (120ml) of water.
6. Cover the pan and simmer on low heat for about 20 minutes, or until the brinjals are tender and the oil starts to separate from the masala.
7. Garnish with a sprig of curry leaves and chopped coriander leaves.

Expert Tips

• Don’t overcrowd the pan when cooking the brinjals. Cook them in batches if necessary.
• Keep the heat low while simmering to prevent the brinjals from burning.
• If the masala starts to stick to the bottom of the pan, add a little more water.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: If you prefer a milder curry, reduce the number of red chillies. For a spicier kick, add a pinch of cayenne pepper or use hotter chillies. My friend, Priya, loves to add a finely chopped green chilli to the stuffing for extra heat!
• Festival Adaptations: This dish is often made during South Indian festivals like Pongal and Onam. Some families add a touch of jaggery (gur) to the masala for a sweet and savoury flavour.

Serving Suggestions

Serve this stuffed brinjal hot with a generous serving of steamed rice and a dollop of ghee. It also pairs beautifully with a side of rasam or yogurt. A simple papadum on the side completes the meal perfectly.

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 brinjals work best for stuffing?

Small, round Indian brinjals are ideal, but you can use other varieties like eggplant. The key is to choose firm brinjals that aren’t too large.

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 the difference between Byadagi and Gundu Milagai chillies, and can I substitute them?

Byadagi chillies provide colour and mild heat, while Gundu Milagai add a smoky flavour. You can substitute with other dried red chillies, but the flavour won’t be exactly the same.

4. My brinjals are bursting while cooking. How do I prevent this?

Make sure you don’t overstuff the brinjals. Also, cooking on low heat and keeping the pan covered helps prevent them from bursting.

5. Can this recipe 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 brinjals briefly, then pressure cook on low pressure for 5-7 minutes, followed by a natural pressure release.

Enjoy this delicious stuffed brinjal recipe! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!