Stuffed Baingan (Dry Version) – A Flavorful Indian Classic!
Try this easy Stuffed Baingan (Dry Version) recipe with a spiced peanut and besan filling. A delicious no-onion no-garlic Indian dish perfect with roti or dal-chawal!
Ingredients
For the baingan:
- 8 - 10 small baingans (baby eggplants)
- 2 - 3 tbsp oil preferably mustard oil
- ½ tsp mustard seeds
- 1 pinch hing (asafoetida)
For stuffing:
- 3 tbsp roasted peanut powder ( sesame seed powder)
- 1½ tbsp gram flour (besan)
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp red chili powder adjust to taste
- ½ tsp garam masala
- ½ tsp amchur (dry mango powder)
- Salt to taste
Instructions
Prep the Baingans
- Wash the baingans and make two slits in a cross, keeping the stem intact. Soak in salted water for 10 mins to reduce bitterness. Pat dry.
Prepare the Masala Stuffing
- In a bowl, mix roasted peanut powder, besan, all dry spices, and salt. Add 1–2 tsp oil or a few drops of water to bind the mixture lightly.
Stuff the Baingans
- Carefully stuff each baingan with the prepared masala, reserving any leftover masala for later.
Cook the Stuffed Baingans
- Heat oil in a pan, add mustard seeds and hing. Once they splutter, gently place the stuffed baingans. Cover and cook on low heat for 20–25 mins, turning occasionally.
Add Remaining Masala
- If there’s leftover stuffing, sprinkle it over the baingans in the last 5 minutes. Cook uncovered for a slight crisp.
Garnish & Serve
- Garnish with chopped coriander. Serve hot with phulka, paratha, or dal-rice.
Notes
- Choose uniformly small, tender eggplants for even cooking.
- Use a heavy-bottomed pan or kadhai with a lid for best results.
- Mustard oil enhances the traditional flavor, but you can use any oil of choice.
- Add 1–2 slit green chilies while cooking for extra heat if desired.