Stuffed baingan


1 spoon Coriander seeds
1/2 spoon cumin seeds
1/3 spoon sesame seeds
2 cloves
2 cardamom pods
1 Cinnamon stick
4 black peppercorns
1 bay leaf
3 tbs oil
4 small size brown eggplants
1 cup roasted peanut powder
1 spoon jaggery
1 spoon mustard seeds
1 small lemon size tamarind
salt per taste
1 spoon chili powder
pinch of turmeric


In Maharashtra this is called “Bharal wang” - Bharal is stuffed and wang is eggplant/baingan/brinjal. This recipe will have various versions but this one is my ajji’s (grandma) recipe. I remember back then while cooking bharal wang the entire house would be filled with aroma of those mixed spices. we could hardly wait to eat it. This recipe is in the sweet memories of my beloved late ajji (I do miss her specially when I make this ) …

Whats Next -

Soak tamarind in a little water for 10 minutes.

In 1 table spoon of oil dry roast all the spices except mustard seeds. Powder it in a blender.

wash the eggplants and cut off the stalk. cut each eggplant into four quarters in such way that they are still joined at the top so that you can stuff the mixture in it.

In a bowl mix masala powder, jaggery, peanut powder and salt. Add 2 spoons of tamarind water to this and mix everything well. stuff this mixture into each eggplant.

Heat the remaining oil and add mustard seeds. after it sputters slowly drop the stuffed eggplants one by one. Add turmeric and chili powder. In a few minutes the oil will start separating and eggplant will change its color. Add a little water. Lid the pot for 10 minutes. check if its cooked properly. Add a little more water if you need a thinner gravy.

This tastes delicious and must be enjoyed with rotis, parathas or rice.