3 Delicious Indian Brinjal Stuffing Recipes

Indian cuisine is renowned for its diverse use of spices and vegetables, transforming simple ingredients into flavorful delights. One such vegetable that often stars in Indian dishes is the brinjal, known as eggplant or aubergine in other parts of the world. Brinjal, or baingan in Hindi, lends itself perfectly to stuffing with rich spices and aromatic ingredients, making it a canvas for culinary creativity. Here are three delicious Indian brinjal stuffing recipes that will tantalize your taste buds.

Recipe 1: Bharwan Baingan

Bharwan Baingan, which translates to “stuffed brinjals,” is a popular North Indian dish where small eggplants are filled with a flavorful mixture of spices.

Ingredients:

• 8-10 small round brinjals
• 1 tbsp sesame seeds
• 2 tbsp peanuts
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 2-3 green chilies
• 2 cloves garlic
• 1-inch piece of ginger
• 1 large onion, finely chopped
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp grated coconut (optional)
• Salt to taste
• Oil for cooking

Preparation:

1. Prepare the stuffing: Roast the sesame seeds, peanuts, coriander seeds, and cumin seeds in a dry pan until fragrant. Grind these along with green chilies, garlic, ginger, and some salt into a coarse paste. Add the chopped onion and mix well.
2. Stuff the Brinjals: Slit the brinjals in a crisscross pattern, ensuring you do not cut them through to the bottom. Stuff each brinjal with the prepared mixture.
3. Cook: Heat oil in a pan, add turmeric and red chili powder, then carefully place the stuffed brinjals in the pan. Cover and cook on low heat, adding a little water if needed to prevent sticking. Turn the brinjals occasionally to ensure they cook evenly.
4. Finish: When the brinjals are tender, and the stuffing is aromatic, garnish with grated coconut if desired. Serve hot with rotis or rice.

🔔 Note: Make sure to use small and fresh brinjals for the best flavor absorption and texture.

Recipe 2: Brinjal with Cashew Paste

This recipe uses the richness of cashews to create a creamy stuffing that complements the mild bitterness of the brinjal.

Ingredients:

• 6 medium brinjals
• 1 cup cashews
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1 tsp ginger paste
• 3 green chilies
• 1 tsp garam masala
• ¹⁄₄ tsp turmeric powder
• 1 tbsp oil
• Salt to taste
• Chopped coriander for garnish

Preparation:

1. Make the Paste: Soak the cashews for 30 minutes, then grind them with a little water to make a smooth paste.
2. Prepare the Stuffing: Heat oil in a pan, sauté onion, garlic, ginger, and green chilies until the onions turn translucent. Add cashew paste, garam masala, turmeric, and salt. Cook until the mixture thickens.
3. Stuff: Make a small slit in each brinjal, remove a bit of the flesh to make space, and fill with the cashew mixture.
4. Cook: Heat oil in a pan, place the stuffed brinjals, cover, and cook on low flame. Turn occasionally to cook all sides evenly.
5. Serve: Garnish with chopped coriander and serve with chapati or naan.

Recipe 3: Spicy Peanut Brinjal

This South Indian style of stuffed brinjals incorporates peanuts, offering a nutty taste with a spicy twist.

Ingredients:

• 10 small brinjals
• ¹⁄₂ cup roasted peanuts
• 2 tbsp sesame seeds
• 2 tbsp desiccated coconut
• 1 tbsp tamarind paste
• 2 tsp jaggery (optional)
• 1 tsp red chili powder
• 1 tsp coriander powder
• ¹⁄₂ tsp cumin powder
• Oil for frying
• Salt to taste

Preparation:

1. Make the Stuffing: Grind the roasted peanuts, sesame seeds, and coconut together into a coarse mixture. Add tamarind paste, jaggery, red chili, coriander, and cumin powders, along with salt to form a thick paste.
2. Stuff: As before, slit the brinjals and stuff them with this mixture.
3. Cook: Heat oil in a heavy-bottomed pan, add the brinjals, cover, and cook on low heat, ensuring they are cooked evenly on all sides.
4. Serve: Enjoy this spicy delight with rice or as a side dish.

🔎 Note: Adjust the quantity of chili powder according to your heat preference. For a less spicy version, consider using paprika instead.

These stuffed brinjal recipes showcase the versatility of this humble vegetable. From the nutty, tangy Bharwan Baingan to the rich Cashew-Stuffed Brinjals and the spicy Peanut Brinjal, each dish has its unique appeal, providing a delightful treat to spice lovers and vegetable enthusiasts alike. Whether you prefer the traditional flavors of the North or the fiery zest of the South, there's a stuffed brinjal dish for every palate.

Can I use larger brinjals for these recipes?

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Yes, you can use larger brinjals. However, you might need to adjust the cooking time and ensure even stuffing distribution for a uniform taste. Slice them into rounds or halves before stuffing to allow for better cooking.

How do I store leftover stuffed brinjals?

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Store leftover stuffed brinjals in an airtight container in the refrigerator. They should keep well for up to 3 days. Reheat before serving, preferably using a pan on the stove to maintain texture and flavor.

What if I’m allergic to peanuts?

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If you’re allergic to peanuts, you can substitute them with almonds, sunflower seeds, or omit them entirely. Remember to adjust the spices if you’re using a nut-free alternative to maintain the balance of flavors.