Stuffed Brinjal Recipe- Peanut & Sesame Masala Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Stuffed Brinjal Recipe: Peanut & Sesame Masala Indian Side Dish

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 little bit of work, but trust me, the burst of flavors is so worth it. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s a fantastic side dish that goes beautifully with rice, roti, or even as part of a larger Indian thali.

Why You’ll Love This Recipe

This stuffed brinjal isn’t your average vegetable dish. The combination of the slightly bitter brinjal, the crunchy roasted nuts and seeds, and the tangy tamarind creates a truly unique flavor profile. It’s a wonderfully satisfying vegetarian option, packed with flavor and texture. Plus, it’s a great way to get your daily dose of veggies!

Ingredients

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

• 8 small brinjals
• 3 tablespoons oil (vegetable or any neutral oil)
• 4 garlic cloves
• 0.5 inch ginger
• 2 onions
• 1 sprig curry leaves
• 1 tablespoon peanuts
• 1 tablespoon sesame seeds
• 1 tablespoon coriander seeds
• 1 tablespoon dry coconut (copra)
• 1 teaspoon salt
• 2 teaspoons sambar powder
• 1 teaspoon red chilli powder (adjust to your spice preference!)
• 1 tablespoon fried gram dal (chana dal)
• 2 tablespoons tamarind pulp
• 1 teaspoon jaggery (or brown sugar)
• 0.5 teaspoon mustard seeds
• 1 teaspoon cumin seeds

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this recipe shine:

• Tamarind Pulp: This is key for that signature tangy flavor. You can buy pre-made tamarind pulp, or easily make your own by soaking tamarind in warm water and extracting the thick pulp.
• Spice Levels: Sambar powder can vary in heat. Start with 2 teaspoons and add more if you like things spicier. Some regions in India prefer a much hotter version, so feel free to adjust!
• Dry Roasting: Don’t skip dry roasting the peanuts, sesame seeds, coriander seeds, and coconut! This step is crucial for bringing out their aroma and flavor. Keep a close eye on them, as they burn easily.
• Fried Gram Dal (Chana Dal): This adds a lovely texture to the masala. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your tamarind in water and extract a thick pulp. Set this aside – we’ll need it later.
2. Now, let’s dry roast the peanuts, sesame seeds, coriander seeds, and dry coconut separately in a pan. Roast until golden brown and fragrant. Let them cool completely.
3. Heat 1 teaspoon of oil in a pan and sauté the garlic, ginger, onions, and curry leaves until the onions are golden brown. This forms the base of our masala, so let it get nicely browned. Cool this mixture down.
4. Time to grind! Combine the roasted ingredients, sautéed mixture, tamarind pulp, jaggery, sambar powder, red chilli powder, fried gram dal, and salt in a grinder or blender. Grind into a thick, flavorful paste. Add a little water if needed to get the right consistency.
5. Next, carefully slit the brinjals halfway into four parts, creating pockets for the stuffing. Be gentle so they don’t fall apart!
6. Now for the fun part – stuff the masala paste generously into each brinjal.
7. Heat the remaining 2 tablespoons of oil in a pan. Temper the mustard and cumin seeds until they splutter.
8. Add the stuffed brinjals and the remaining masala to the pan. Cook covered on low heat for about 15 minutes, or until the brinjals start to soften.
9. Gently flip the brinjals and cook for another 10 minutes, or until they are tender and the masala is well cooked.

Expert Tips

• Don’t overcrowd the pan when cooking the brinjals. Cook 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 teaspoon of ghee (clarified butter) towards the end of cooking.

Variations

• My Mom’s Version: My mom always adds a pinch of asafoetida (hing) to the tempering for a more complex flavor.
• Friend’s Favorite: A friend of mine loves to add a handful of crumbled paneer (Indian cheese) to the masala for extra protein.
• Spicy Kick: If you really like heat, add a finely chopped green chilli to the masala paste.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chilli powder.
• Hot: Add 1.5 – 2 teaspoons of red chilli powder, or add a finely chopped green chilli to the masala.

Festival Adaptations (Specific festivals where this is commonly made)

This dish is often made during festivals like Ganesh Chaturthi and Navratri as a flavorful vegetarian offering. It’s also a popular dish during family gatherings and special occasions.

Serving Suggestions

Serve this stuffed brinjal hot with a side of fluffy rice, warm roti, or a comforting dal. It also pairs beautifully with 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

What type of brinjals work best for stuffing?

Small to medium-sized, firm brinjals are ideal for stuffing. The Indian variety known as “baby brinjals” are perfect, but any similar size will work.

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. This will save you time when you’re ready to cook.

How do I prevent the brinjals from becoming mushy?

Don’t overcook them! Cook on low heat, covered, and check for tenderness after 15 minutes.

What is fried gram dal and where can I find it?

Fried gram dal (chana dal) is split chickpeas that have been roasted and seasoned. You can find it at most Indian grocery stores.

Can I use coconut oil instead of vegetable oil?

Yes, you can! Coconut oil will add a subtle coconut flavor to the dish, which some people enjoy.