Eggplants are a staple in lots of Indian households. We make them stuffed, or in the form of curry, or mashed. You all might have heard or even tasted Baigan ka Bhartha which in mashed form. This particular recipe of stuffed eggplant is my mom’s recipe. Though, many families would make this dish with their own variations. It is close to my heart. I love this dish prepared by my mom. Although, my husband who dislikes eggplant, I converted him by replacing eggplants to bell peppers and now it is Mr. Picky’s favourite dish. You can adapt it with potatoes or wax peppers. But, here the eggplants are the star of the dish. I hope you like it.
5 to 6 small round baby eggplants or 3 long slender ones
3 tablespoon of canola oil
1/2 tsp each Mustard and cumin seeds
pinch of asafoetida
2 1/2 tablespoon of fine Chickpea flour/ besan
1 – 1 1/2 cup of coarsely ground peanut
3 tablespoon of Fresh or frozen grated coconut
2 teaspoons full of sesame seeds
2 teaspoon of Red chilli powder
4 heaping tbpspoons of cumin-coriander powder
2 teaspoon or less of sugar
1/2 tsp of Turmeric powder
3 tbsp of grated garlic
Salt to taste
First of all wash and clean the eggplants. And remove the stem part. But, if you are using baby eggplants, keep the stems on. They make nice presentation and also eggplant won’t break while cooking. And, make four slits into them. Do not make slits all the way. Keep them whole as we will be stuffing them. They should be round as they are and but has slits to fill the stuffing. Leave it aside till we make the stuffing.
Roast the unsalted peanuts without skin, and grind them coarsely. Set it aside. You can also do this step
before prepping the eggplant. In am bowl, take chickpea flour, garlic, coconut, sesame seeds, half of the
ground peanuts, all the spices, sugar, and salt and mix it well. Add, about 2 tbsp of oil and just a little
water. Make a paste.It will be sticky as chickpea flour has a tendency to become sticky when we add
water to it. Do not worry. Taste it , if it needs anything. Cumin-coriander powder is the star of this dish
along with peanuts. So, do not go low on them. If you want a little extra kick , add more red chili
Take the eggplants and stuff them with this mixture. It will look a little tough to stuff them. But, try to as
little or more as you want . Then, leave them all aside. There will be still a little paste mix remaining. Keep it
, we will need it.
Take a pan/wok , slightly deep. Heat up remaining oil and once the oil looks hot add the mustard seeds
and cumin seeds. Let them splutter. Add asafoetida. If you cannot find it or may be if you do not want to
invest a bottle of it , just feel free to leave it. If you can , then its a good idea to use it. And, immediately ,
add the eggplants to it. Let them cook for 1 -2 minutes on each side. We just want some charred bottoms
and sides. At this time add the extra paste remaining from the stuffing. Then, add some water and cook it
on slow to medium flame for about 10 minutes. Keep stirring it in between ad chickpea flour tends to stick
to the bottom of the pan easily. If you are using non-stick then also keep stirring it once in a while. Lot of
times, I cover it with a lid or a dish filled with water.
Check it once after 5 to 7 minutes, and add water if you think it is sticking a lot. Once , the water is
evaporated then , keep stirring it continuously and make it a little dry if you like it or switch off the stove at
Sprinkle it with some ground peanuts and coconut , sesame seeds and serve it hot with rotis or rice.
If you want to make it in dry form, you can grill with some oil or shallow fry the eggplants after cutting
them with into slices. and keep the paste water free and cook it first in the wok with the tempering and all
and then add the eggplants. Do not add water. I like to stuff them into pitas or naan with some cucumber
raita and have it with side of salad. Enjoy!