Stuffed eggplant (Bagara Baingan)

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 122.1
  • Total Fat: 8.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 588.0 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Stuffed eggplant (Bagara Baingan) calories by ingredient
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This an Andhra dish in southern India. Its made with the small purple eggplant also called thai or indian eggplant. This an Andhra dish in southern India. Its made with the small purple eggplant also called thai or indian eggplant.
Number of Servings: 5


    1/4 kg purple brinjals, wash, make + quarters with stalk intact

    small lemon sized tamarind, extract pulp

    1 1/2 tbsps oil

    1/4 tbsp grated jaggery (optional)

    For stuffing:

    1 tbsp dhania pwd

    1 1/4 tbsp roasted peanuts

    1 1/2 tbsps roasted sesame seeds

    1/4 tsp methi pwd

    1/2 tsp jeera pwd

    1 tsp ginger garlic paste

    1 large onion, chopped

    1/4 tsp garam masala (elaichi, cinnamon, cardamom)

    1 1/4 tsp red chilli pwd

    salt to taste

    For poppu/tadka/seasoning:

    1/2 tsp mustard seeds

    3 crushed garlic cloves

    a sprig of curry leaves


Make a paste with all the stuffing ingredients. Make a + slit in each brinjal, place stuffing as shown in the image above and keep aside.

Add oil in a vessel, add mustard seeds and let them splutter. Add crushed garlic and curry leaves and toss them for a few seconds till the flavors come out. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure the brinjals donít burn or stick to the pan.

Add the tamarind extract along with two cups of water and jaggery. Bring to a boil and reduce flame. Place lid and cook over low flame for 15-18 mts. Remove lid and cook for another few mts if it appears still watery. Let the brinjals cook till you achieve a thick gravy consistency. Turn off heat.

Number of Servings: 5

Recipe submitted by SparkPeople user SAASHA17.

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