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  • Brinjal/Eggplant/Aubergine - 15 medium sized
  • Salt - as needed
  • Stuffing:
  • Onion - 1 roughly chopped
  • Garlic - 2 pods
  • Coriander seeds - 2 tablespoon
  • Bengal gram/Chana Dal - 2 tablespoon
  • Red chillies- 3 Adjust according to your spice level
  • Cumin Seeds - 1 teaspoon
  • Pepper - 1/2 teaspoon
  • White Sesame seeds - 1 teaspoon
  • Peanut - 3 tablespoon
  • Grated coconut - 2 tablespoon Optional
  • Oil - 1 teaspoon
  • To Temper:
  • Sesame Oil - 2 tablespoon
  • Mustard - 1/4 teaspoon
  • Curry leaves - 1 spring


  • Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black
  • Add oil to the pan. once the oil is hot, add onion and garlic, and saute till the onions are cooked. Add remaining items listed under "Stuffing" and saute till they are golden brown. Cool them and blend them into a paste by adding little watEr
  • Add oil to the Pan, when the oil is hot, add mustard seeds and let them splutter. Add brinjals and curry leaves. Cook on low flame
  • When the brinjals are half cooked, add the stuffing paste and mix gently. Cover the lid and cook. Sprinkle some water if required. The stuffing goes inside the brinjal slits, and also coats the outside
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  1. Can add tamrind/ tomatoes if you want it to be tangy
  2. Instead of grinding onions, you can also saute them directly
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