Peanut & Tamarind Stuffed Eggplants

Peanut & Tamarind Stuffed Eggplants - Plattershare - Recipes, food stories and food lovers
I remember my fondness for eggplant from childhood and i get nostalgic when someone talks about stuffed or bharwa baigan. My maa is an awesome cook, while writing this post i can recollect my childhood days when my friends use to bump in at my place for mom made dishes. Best out of the lot was my maa's bharwa baigan, those gorgeous desi fresh baigan, stuffed with silvatte ka masala cooked in mud pot. She use to specially make bharwa baigan this way for that authentic silvatte ka taste, Today i am experimenting her recipe in my style stuffing eggplants with tamarind & roasted peanut masala.. This amazing food is rich in antioxidants, low in calorie, high in fiber & controls blood pressure. Do try this exciting amalgamation of flavorsome ingredients in your kitchen as well & I am sure you will love it :0
4.90 from 9 votes
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served As: Dinner, Lunch
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 250 gm Of Small Purple Eggplants baigan purple eggplants
  • 2 Onions big
  • 4-5 cloves Garlic
  • 1 inch Ginger
  • 1 1/2 tbsp Red Chillies
  • 3 tbsp Coriander Powder
  • 1/2 tbsp Turmeric Powder
  • 1/2 tbsp Garam Masala freshly made
  • 1/2 tbsp Fenugreek Seeds methi
  • 1/2 tbsp Nigella Seeds kalonji
  • 1/2 tbsp Fennel Seeds saunf
  • 1 tbsp Tamarind Pulp
  • 1/2 cup Peanuts
  • 2 tbsp Brinjal or oil oil for sauteing for gravey
  • 1-2 tsp Salt or as per taste


  • Wash & cut brinjal into slits but don't separate the slits from the stem & put it in some water.
  • Meanwhile grind onion, garlic,ginger, red chili powder, coriander powder, turmeric powder with 2 spoon water in a mixer grinder
  • Heat olive oil in a pan & add Nigella seeds, Fennel seeds & Fenugreek seeds. Once they start crakling
  • Add the girded mixture in it.
  • Add some salt & let the gravy cook for 5-7 mins.
  • Add tamarind into it with 1/2 cup water & cook till oil separates.
  • Now meanwhile dry roast the peanuts in a pan & take out the inner cover.
  • Beat them for a coarse powder.
  • Now add that powder in the gravy leaving a bit for garnishing.
  • Now rinse the eggplants & soak all the water on kitchen towel.
  • Fill them with the gravy.
  • Now heat 2 spoon olive oil in a pan & place the eggplants in the pan sprinkling some salt so as the brinjal gets softer easily.
  • flip & cover the lid. Cook till they golden brown & tender, Now pour the left out gravy & cook adding 1/2 cup of water.
  • Once the gravy is thick, put of the gas & your peanut tamarind stuffed brinjal is ready
  • Garnish with left out peanuts & Serve hot with chapati or rice.

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4.90 from 9 votes

Monika Patel
Monika Patel

Certified Pastry Chef The Bake Box Cakery - A Bakery studio, where sweetness is handcrafted with love for all your happy occasions.

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