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Masala Baigan

small baigan stuffed with peanut and till mixture and cooked in onion and tomato

Recipe by Anusha Neelay of Newark, US

This is a very famous dish in maharashtra and i just love it the way my mother in law makes it.

Ingredients vegetarian 4 servings

    • 1 Lb small sized  black brinjals
    • 1 small Onion
    • 1 small Tomato
    • 1/2 tsp Jeera
    • 1/2 tsp Rai
    • 1 tsp ginger garlic paste
    • 1/4 tsp turmeric pwd
    • 2 -3 tsp coriander pwd
    • 1/2 tsp garam masala
    • 3 tbsp peanut pwd (peanuts roasted and ground)
    • 1 tbsp sesame (tilli) pwd (tilli roasted and ground)
    • 1 tsp dry coconut pwd 
    • 1/2 tsp Jaggery or sugar
    • salt to taste
    • 1/2 cup water
    • green coriander leaves


    1. For the Filling: Take a bowl and add peanut pwd., tilli pwd, dry coconut pwd, turmeric, chili pwd, coriander, garam masala, ginger garlic paste, jaggery, salt and mix nicely and keep aside.
    2. Cut the small brinjals for stuffing that is just give 2 cuts from the back deep enough to be stuffed.
    3. Apply very little salt from your finger inside each brinjal(optional)
    4. Fill each brinjal with the mix you prepared and leave some mix aside.
    5. Now heat the karahi or any vessel thick from the bottom.Add oil to the vessel and add jeera rai .
    6. Add finely chopped onion and fry for 2 min then add the left over peanut till mix stir for some time then add finely chopped tomato and green coriander (leave some for garnishing).After  tomatoes are cooked add the stuffed brinjals and water. Put the lid on and cook for 20 25 min on medium flame with very less stirring as it will break the brinjals. Garnish the brinjals with coriander leaves
    7. Serve the masala baigan with hot fulks or steamed rice...


    Mr Shah

    Great Job, i just made it on Sunday. the only diffrence i did was i pressure cooked after adding all masalas and brinjals with enough water about 4 whistle. Thanks for sharing



    Dear Anusha, this is my fav dish. One suggestion. Shallow fry ur stuffed bengan in one tb.sp. oil And then add it to ur cooked gravy--cook for 10min on low flame-- it will taste even better bkz it will not have that boiled taste.

    Anusha Neelay

    Anusha Neelay

    hi bhavika...thanks for ur comment....yes i will submit some more recipes on the site...thanks again:):)

    bhavika patel

    hi anshu, whats going on. i trird your recipie last week it was delicious my whole family members loves your dish so if u have some more ideas pl. send me ok, bye

    Anusha Neelay

    Anusha Neelay

    Thanks safina..:)


    this Recipe is very nice.i like it.bye


    Hi Ms Anshu, I tried the recipe and my whole family loved it. Could you please post some more recipes that can be useful to us.... I must say you are a Great Cook...! Best Wishes Meenu Goyal