Bharli vangi / Stuffed Brinjal Masala / Baingan Masala

Serving for - 3-4 Ingredients 4 small baingan / Brinjals (I took 2 long brinjals) ...

Serving for - 3-4


4 small baingan / Brinjals (I took 2 long brinjals)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Pinch of asafoetida
Oil - 3 tbsp
Cilantro for garnishing

To make Masala / Stuffing

Peanuts - 1/2 cups
Dry grated coconut - 1/3 cup
Sesame seeds - 2 tbsp
Onion (Medium Sized) - 1 (Finely chopped)
Tomato (small) - 1 (finely chopped)
Cloves of garlic - 4
Ginger piece - 1 inch
Some cilantro
Red chili powder - 1 tsp
Paprika - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Grated jaggery - 1/2 tsp
Salt to taste


  • Dry roast peanuts and sesame seeds till they become slight brown in color.  Add in dry grated coconut and roast for few seconds as coconut gets brown fast. Grind them together in a blender and keep it aside. Also make a paste of ginger, garlic and cilantro.
  • Heat 1 tbsp oil in a pan. Add half of the chopped onion and saute till it turns translucent. Add ginger garlic paste and chopped tomato. Saute till tomato gets mashed up with onion. Add red chili powder, coriander powder, cumin powder, garam masala and salt to taste. Saute till oil starts to separate from spices.
  • Add in ground powder (Peanuts + coconut + sesame seeds) and grated jaggery. Mix well and switch off the heat. Let the stuffing cool down. Meanwhile, wash the brinjals. Remove the stems, make 2 partial vertical slits and put them in a water. Once the stuffing cool down, Stuff it in brinjal. Keep the leftover masala aside to make the gravy.
  • Heat 2 tbsp oil in a pan. Add mustard seeds, pinch of asafoetida and cumin seeds. Let them splutter. Add remaining onion and saute till translucent. Add stuffed brinjals and add 1 cup of water. Mix well and cover the pan. Let it cook for 5-6 minutes. Keep stirring in between. Add leftover masala in it and adjust the consistency by adding little water. 

  • Let it cook for 5-6 minutes. Keep stirring the gravy to avoid sticking of peanuts powder at bottom of pan. Garnish with cilantro and serve hot with chapati or any Indian flat bread.


Vegetarian(Curry and Subzi Recipes) 253082068902216131

Post a Comment

  1. I love this brinjal curry, have made this quite recently ..

    I always think to take step by step pics, but its very hard for me to keep up this word .. you hav patience babe..:)

  2. ahh..the dish looks really mouthwatering!! Loved the great recipe!!! Will definitely give a try :)

  3. Looks so yummy.. very tempting.. Love the presentation..

  4. curry looks mouthwatering. I love baingan

  5. Wow, love this dish and nice step wise presentation..

  6. wow ..tempting..super presentation :)

  7. we do a similar version but as a sambhar.. looks great poonam :)

    Ongoing Event : I'm The Star

  8. Lovely presentation

  9. Are waah!! looks yummy. "Mom......"

  10. Wonderful recipe love the clicks n step wise pics

  11. wonderful job with step by step clicks!thanks poonam

  12. delicious baingan masala ........

  13. u have cooked so perfectly and step by step procedure is so helpful ..thanks for sharing

  14. looks so delicious and tempting dish..

  15. yummy recipe !

    lovely strip of pics !

  16. Delicious and very flavourful brinjal curry..



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