This stuffed brinjal masala recipe is easy to make!
I have been cooking this stuffed brinjal masala recipe in one shape or form since I was a child. I grew up in Turlock California where there is a large Indian population. I had a friend growing up whose mother used to make this for us. Every now and then we got to help her make them. My friend’s family was originally from North India and the recipe they taught me was slightly different to this but still quite similar. This Stuffed Brinjal Masala recipe stems from Goa – I love Goan food the most!
It is important to find medium sized aubergines. Large aubergines can be difficult to work with in the pan and baby aubergines are too small to bother stuffing.
Try to find the freshest ingredients possible. You really cannot go wrong with this recipe as long as your vegetables are fresh. Even if it all falls apart you will still love the amazing flavours on offer here. It is one of my favourite Indian vegetable dishes.
Stuffed brinjal masala is easier to make than you may think!
- 1 medium sized aubergine
- FOR THE STUFFING
- 2 potatoes peeled and cut into four pieces
- 1 Teaspoon black mustard seeds
- 4 Tablespoons ghee
- 3 cloves finely chopped garlic
- 1 Teaspoon asafoetida (Optional - available at Indian markets and online)
- 1 inch piece ginger grated
- 1 green chilli finely chopped
- 1 Tablespoon white cumin seeds
- 1 medium sized carrot peeled and grated
- 50g (1/4 cup) cauliflower
- 1 teaspoon medium hot red chilli powder
- 1/2 Teaspoon turmeric
- 1 Teaspoon jaggery (This is Indian sugar. Unprocessed sugar can be substituted)
- A handful of chopped coriander leaves
- Vegetable oil for shallow frying
- FOR THE SAUCE
- 250ml plain yoghurt
- 1 tablespoon jaggery or unprocessed sugar
- 1 pinch of salt
- 1/2 inch chopped ginger
- 1 tablespoon finely chopped mint
- 1 Tablespoon vegetable oil
- 1 Tablespoon black mustard seeds
- 6 fresh curry leaves (optional)
- a pinch of turmeric
- Juice of one lime
- I usually make the sauce first as it is served at room temperature and can be put aside until ready to use.
- With a fork, stir the yoghurt rapidly to get rid of any lumps. Add the jaggery, salt, chopped ginger and the mint.
- Heat the oil in a small frying pan. Throw in the black mustard seeds, curry leaves and the turmeric. When the mustard seeds begin to pop, pour the hot oil into the yoghurt mixture and stir it in to combine.
- Stir in the lime juice and set aside.
- Now for the stuffed brinjal masala.
- Cut four one inch thick slices from the centre of the aubergine. Remove the pulp in the centre but leave about a centimetre of aubergine on the border. Sprinkle the aubergine rings with salt and leave for one hour.
- This will get rid of the bitter juices.
- Now make the stuffing.
- Peel and quarter the potatoes into cubes and then boil in salted water for about eight minutes.
- Drain the water and then grate the potatoes when they are cool enough to handle.
- Heat the ghee in a pan and add the asafoetida, garlic, ginger, green chilli, and cumin seeds. Fry for about a minutes until the garlic is translucent. Be careful not to burn the garlic.
- Add the cauliflower, grated potatoes and carrots and then stir in the turmeric and chilli powder and fry for about ten minutes. Set aside to cool slightly
- Rinse the aubergine steaks and wipe dry with paper towels.
- Spoon the stuffing into the holes in the aubergines. Pour a thin layer of oil into a frying pan and saute the aubergine steaks for about two minutes per side until the aubergines are nicely browned.
- Serve the stuffed brinjal masala with a nice spoonful or two of the yoghurt sauce.