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stuffed Baingan
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5 from 1 vote

Badenkayi Ennegayi | Stuffed Baingan Masala Recipe

Tender small baingan are stuffed with spicy blend of masala and cooked to perfection.
Course Main Course, Side Dish
Cuisine Indian, Karnataka, konkan, Maharstarian
Keyword Gluten Free, Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 172kcal
Author Muktha H S


  • 250-300 grams Small Brinjals
  • 2 no’s Onion medium size
  • 2 no’s Tomato medium size
  • Cup Peanuts
  • 6- 8 garlic cloves
  • 6-7 no’s Dry Red Chillies
  • ½ teaspoon Jeera / Cumin Seeds
  • 1 tablespoon Poppy seeds / kus kus
  • ¼ Cup Fresh Coconut
  • ½ teaspoon Jaggery
  • ¾ teaspoon Tamarind Pulp
  • 3 Curry leaves sprig
  • 4.5 tablespoon Oil 4Tbsp + ½ tablespoon divided
  • 1 ½ teaspoon Salt as required


  • Dry roast peanuts and set aside.
  • In a pan add 1 teaspoon oil , add cumin seeds , dry red chillies , poppy seeds, fresh coconut and saute till fragrant.
  • Add roughly sliced onions and fry till translucent.
  • Now slide in chopped tomatoes, turmeric, salt , jaggery , red chilli powder ( optional , I use to get good colour ) , tamarind in order and fry well till tomatoes are cooked completely.
  • Grind together dry roasted peanuts, raw garlic and above fried onion ,tomato spices. Add ¼ cup water and blend into a smooth paste.
  • Wash the brinjals and slit lengthwise into four,with quarters held together at the stalk.
  • Stuff all the slit brinjals with grounded masala and reserve the remaining masala.
  • Heat oil in a kadai,add curry leaves , 1-2 broken red chilli and saute for a minute.
  • Add the stuffed brinjals and remaining masala and gently saute for 2-3 minutes.
  • Let it cook in oil for about 5 minutes , add 1.5 cups of water and salt .
  • Cover lid and cook for 10-15 minues, till baingan cooked well and oil floats on top .
  • Turn off the stove , gently mix and serve with jowar bhakri.



1.You can reduce the amount of poppy seeds to 1 teaspoon and add 1 ½ tablespoon of white sesame seeds.
2.Alternatively to dry red chilly ,you can use red chilly powder 1 Tbsp.
3. As you'll stuff masala into brinjal, make sure to cook the onion,tomato and spices mixture completely before grinding.
4.Taste the masala before stuffing and adjust salt. Salt should be added into masala before stuffing inside the brinjal,  later to the curry , adjust salt by ½ teaspoon or less , if required only.


Calories: 172kcal