Stuffed Brinjal Recipe – Peanut & Sesame Masala Indian Eggplant Curry

Last Updated on 4 months by Neha Deshmukh

Stuffed Brinjal Recipe – Peanut & Sesame Masala Indian Eggplant Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Stuffed Brinjal with a fragrant peanut and sesame masala. This isn’t just any brinjal dish; it’s a flavour bomb that’s been a family favourite for generations. I first learned to make this from my aaji (grandmother), and it instantly transported me back to her cozy kitchen. It’s a little bit of effort, but trust me, the results are so worth it!

Why You’ll Love This Recipe

This stuffed brinjal recipe is a delightful blend of textures and tastes. The tender brinjal, bursting with a savoury, slightly spicy, and nutty filling, is simply irresistible. It’s a comforting dish that’s perfect for a weeknight dinner or a special occasion. Plus, the aroma while it’s cooking? Heavenly!

Ingredients

Here’s what you’ll need to create this magic:

• 250 grams small brinjals (baby eggplants)
• ½ cup peanuts
• 1 tablespoon white sesame seeds
• ½ cup desiccated coconut
• 5-6 garlic cloves
• 1 inch ginger
• 1 cup onions (for paste)
• 3-4 tablespoons peanut oil
• 1 cup onions (for sautéing)
• 1 cup tomatoes
• 1 pinch asafoetida (hing)
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 2 teaspoons goda masala
• 1 cup water
• 2-3 tablespoons coriander leaves

Ingredient Notes

Let’s talk about some key ingredients and how to get the best out of them:

Brinjals (Baby Eggplant) Selection
Baby eggplants, also known as baby brinjals, are ideal for stuffing because of their size and delicate skin. Look for firm, shiny brinjals with no blemishes.

Peanut & Sesame Seed Blend – Regional Variations
The combination of peanuts and sesame seeds is classic in Maharashtrian cuisine. Some families also add a handful of cashews for extra richness. Feel free to experiment!

Goda Masala – A Maharashtrian Specialty
Goda masala is a unique blend of spices that adds a distinctive flavour to this dish. It’s a little sweet, a little spicy, and incredibly aromatic. You can find it at most Indian grocery stores, or even make your own (there are tons of recipes online!).

Asafoetida (Hing) – Benefits & Usage
Don’t skip the hing! A tiny pinch adds a wonderful savoury depth. It also aids digestion – a little bonus!

Oil Choice – Traditional vs. Modern
Traditionally, this dish is made with groundnut oil (peanut oil), which lends a lovely flavour. However, you can use any neutral oil like sunflower or vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the brinjals and make four slits lengthwise in each one, being careful not to cut all the way through. This is where the magic happens!
2. Now, soak the brinjals in salted water for about 15 minutes. This helps to remove some of the bitterness.
3. While the brinjals are soaking, let’s make the masala. Dry roast the peanuts, sesame seeds, and coconut until they turn golden brown and fragrant.
4. Add the garlic and ginger to the pan and roast for another minute until fragrant. Let everything cool down.
5. Once cooled, grind the roasted ingredients along with the onions to a thick, smooth paste. Add a little water if needed.
6. Drain the brinjals, pat them dry, and generously stuff each one with the prepared masala paste. Don’t be shy!
7. Heat the oil in a pan over medium heat. Sauté the onions until they turn golden brown.
8. Add the tomatoes and cook until they become mushy and soft.
9. Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, goda masala, and asafoetida. Cook for a minute or two until fragrant. Add the remaining masala paste and cook for another minute.
10. Arrange the stuffed brinjals in the pan. Add the water and salt to taste.
11. Cover the pan and simmer for 20-25 minutes, or until the brinjals are tender.
12. Garnish with fresh coriander leaves and serve hot with chapatis or steamed rice.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Preparing the Brinjals for Optimal Flavor
Soaking the brinjals is key! It really does reduce the bitterness.

Achieving the Right Masala Consistency
The masala paste should be thick enough to hold its shape when stuffed into the brinjals. If it’s too runny, add a little more onion or coconut.

Preventing Brinjals from Discoloring
Patting the brinjals dry before stuffing helps prevent them from discoloring during cooking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Stuffed Brinjal
This recipe is naturally vegan! Just ensure your goda masala doesn’t contain any dairy-derived ingredients.

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustment – Mild to Spicy
Adjust the amount of Kashmiri red chili powder to control the spice level. For a milder dish, use less chili powder or substitute it with paprika.

Festival Adaptation – Ganesh Chaturthi Special
During Ganesh Chaturthi, many families add a touch of jaggery (gur) to the masala for a slightly sweet and savoury flavour.

Serving Suggestions

This stuffed brinjal is fantastic with warm chapatis or fluffy steamed rice. A side of cooling raita (yogurt dip) is also a great addition. My family loves it with a simple dal tadka.

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

Let’s address some common questions:

How do I prevent the brinjals from becoming mushy?
Don’t overcook them! Check for tenderness after 20 minutes and adjust the cooking time accordingly.

Can I use other types of eggplant for this recipe?
While baby brinjals are best, you can use regular eggplants. Just adjust the stuffing and cooking time accordingly.

What is Goda Masala and where can I find it?
Goda masala is a special Maharashtrian spice blend. You can find it at Indian grocery stores or online.

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.

How can I adjust the sweetness of the dish?
Add a teaspoon of jaggery (gur) or sugar to the masala paste for a touch of sweetness.

Is it necessary to soak the brinjals in salted water?
It’s highly recommended! It helps to remove bitterness and improve the texture.

What is the best way to serve this dish to guests?
Present it beautifully with a sprinkle of fresh coriander and a side of raita. It’s sure to impress!

Enjoy this delicious stuffed brinjal recipe! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out for you!