Stuffed Brinjal Recipe – Peanut Sesame Masala Indian Curry

Last Updated on 4 months by Neha Deshmukh

Stuffed Brinjal Recipe – Peanut Sesame Masala Indian Curry

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Stuffed Brinjal with a deliciously nutty and tangy Peanut Sesame Masala. It’s a bit of work, but trust me, the explosion of flavors is so worth it. I first made this for a family gathering and it was an instant hit! It’s a dish that always reminds me of my grandmother’s cooking, and I’m excited to pass it on to you.

Why You’ll Love This Recipe

This isn’t your average brinjal curry. The combination of roasted peanuts and sesame seeds creates a unique, flavorful masala that perfectly complements the soft, melt-in-your-mouth brinjals. The slight tang from the tamarind extract balances the richness beautifully. It’s a truly satisfying and comforting dish that’s perfect for a special occasion or a cozy weeknight dinner. Plus, it’s a fantastic way to get your veggies in!

Ingredients

Here’s what you’ll need to make this amazing Stuffed Brinjal:

• 4 tablespoons peanut
• 2 teaspoons sesame seeds
• 3-4 coconut slices
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoon red chilli powder
• 0.25 teaspoon turmeric powder
• 0.5 cup water
• 4 tablespoons edible oil
• 1 piece cinnamon stick
• 3 cloves
• 10-12 curry leaves
• 3 slit green chilies
• 2 medium onions
• 1 teaspoon ginger garlic paste
• 8-10 brinjals
• 1.5 cup tamarind extract

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Peanut & Sesame Masala: This is the star of the show! Roasting the spices and nuts individually really brings out their flavors. Don’t skip this step!
• Brinjals: I prefer the long, slender Indian brinjals for stuffing, but you can use any variety that’s firm and has a relatively thick skin. Globe brinjals work too, but might need a little extra support when stuffing.
• Tamarind Extract: Tamarind adds a wonderful tanginess. You can find tamarind paste or concentrate in most Indian grocery stores. If you’re using a block of tamarind, soak it in warm water for about 30 minutes, then strain to get the extract.
• Spice Level: Feel free to adjust the amount of red chilli powder to your liking. I usually use Kashmiri chilli powder for a vibrant color and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing masala. Roast the peanuts, sesame seeds, coconut slices, coriander seeds, and cumin seeds separately in a dry pan until fragrant and lightly browned. Be careful not to burn them!
2. Once cooled, blend all the roasted ingredients with red chilli powder, turmeric powder, and water to form a smooth paste. Set this aside – it’s the magic ingredient!
3. Now, for the brinjals. Slit each brinjal into four parts from the top, leaving the stalks intact. This helps them hold their shape during stuffing. Soak them in salted water for about 15-20 minutes to prevent discoloration.
4. Drain the brinjals and generously stuff each one with the prepared masala paste. Don’t be shy – pack it in there!
5. Heat oil in a pan over medium heat. Add the cinnamon stick, cloves, curry leaves, and green chilies. Let them sizzle for a minute until fragrant.
6. Add the sliced onions and sauté until translucent. Then, add the ginger-garlic paste and cook until aromatic.
7. Gently add the stuffed brinjals to the pan and stir-fry for 8-10 minutes, until they start to soften.
8. Mix the remaining masala paste into the pan. Cook until the oil starts to separate from the mixture – this is a sign that the masala is well cooked.
9. Pour in the tamarind extract and adjust the salt to taste. Bring to a simmer, then cover the pan and cook for 25-30 minutes, or until the brinjals are tender.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when stir-frying the brinjals. Work in batches if necessary.
• If the masala starts to stick to the bottom of the pan, add a splash of water.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your tamarind extract doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Gluten-Free Note: This recipe is naturally gluten-free.
• Festival Adaptations: This dish is often made during Janmashtami and Navratri festivals in India. My aunt always makes a larger batch for these occasions!

Serving Suggestions

This Stuffed Brinjal is delicious served with:

• Steaming hot rice
• Roti or naan
• A side of raita (yogurt dip)
• A simple dal (lentil soup)

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?

Long, slender Indian brinjals are ideal, but globe brinjals can also be used. Just make sure they’re firm and have a thick skin.

2. 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.

3. How do I prevent the brinjals from turning brown while soaking?

Adding salt to the water helps prevent discoloration. You can also add a squeeze of lemon juice.

4. What is a good substitute for tamarind extract?

If you can’t find tamarind extract, you can use lemon juice or amchur powder (dried mango powder) as a substitute. Start with 1 tablespoon of lemon juice or 1 teaspoon of amchur powder and adjust to taste.

5. Can I roast the spices directly on a flame instead of in a pan?

Yes, you can roast the spices directly on a flame, but be very careful not to burn them. Use a metal skewer or tongs to turn them frequently.

6. How can I adjust the consistency of the gravy?

If the gravy is too thick, add a little water. If it’s too thin, simmer uncovered for a few more minutes to allow it to reduce.

Enjoy making this delicious Stuffed Brinjal! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!