Wednesday, March 20, 2013

Masala Bhare Baigan - Stuffed Brinjal

If you have guests coming over for lunch or dinner and you want to plate a side dish to go with the main menu, Masala Bhare Baigan can be a good option. Again as I always say, every dish has many recipes, likewise this dish can also be prepared in many way; however, this particular preparation has won many accolades among my friends and relatives. This recipe is again easy and quick to prepare and does not require you around while its cooking. 

The below mentioned ingredients are enough to serve 2-3 people. 


Fresh coriander leaves - 1 hand-full 
Green Chilies - 2
Oil - 2 tbsp
Salt - to taste 
Red chili flakes - 1 tbsp
Red chili powder - 1 tbsp
Turmeric powder - 1/2 tbspn   
Dry pomegranate powder/ dry mango powder - 1/2 tbsp
Roasted poppy seeds - 1 tbsp 
Onion medium size - 1 grated 

Lebanese brinjals - 4-5 Slit length-wise with stem intact 


  • Coarsely grind coriander leaves, green chilies, and roasted poppy seeds. 
  • Now empty this mixture in a bowl and add grated onions, turmeric powder, salt, dry pomegranate powder/ dry mango powder, red chili powder, red chili flakes and mix it well.
  • Stuff this mixture in all the slit parts of the brinjals and keep them aside. 

  • Heat the oil in a pan (take a wide pan big enough to accommodate all the brinjals together side by side)  and add all the brinjals to it. Cover the pan and let the brinjals cook over a low flame. 

  • You don't need to toss the brinjals, just flip the sides after 10 minutes and keep a check so that they don't burn. 
  • Your dish will be ready in good 20-25 minutes.    

Hope you will like it!!

Happy Eating :)


  1. This looks like a brilliant recipe, Tarusha! So you cooke the brinjals for about 20 minutes then to make sure thay are done?

  2. Thanks Azlin ... This dish if cooked in the same quantity usually takes round about 20-25 minutes. However, same vegetables across continents take different time to cook so you will have to keep checking the pan every 5-10 mins to ensure that the Brinjals don't stick to the pan and put the lid off once you think they are completely cooked. One tip to check whether the Brinjals are done is to press the stems. If the spoon goes in smoothly and is soft your dish is done :)