Stuffed Baingan (Maharashtrian Style)


  • Eggplant, slit from bottom keeping the top portion intact – 12nos
  • Peanuts – 2cup
  • Sesame seeds – 2tbsp
  • Goda Masala – 2tsp
  • Red Chili powder – 1tsp (adjust to your spice level)
  • Coriander powder – 1tsp
  • Cumin powder – 1tsp
  • Turmeric powder – 1tsp
  • Sesame oil – 250ml
  • Salt – 1tsp (adjust to your taste)
  • Fresh Coriander leaves – 1bunch


  • Grind peanuts, sesame into fine powder
  • In a bowl mix ground peanuts, sesame, salt, goda masala, red chili powder, coriander powder, cumin powder, turmeric powder along with little oil into thick paste
  • Stuff the above paste in each of eggplants
  • Heat oil in a heavy bottomed pan
  • Line up stuffed eggplants and shallow fry them in low flame
  • Turn them around occasionally so that eggplants fry evenly on all sides
  • Mix water, chopped coriander leaves on the remaining masala paste
  • Once all sides are fried well, pour the masala liquid
  • Cook closed for about 10~15min in low flame
  • Garnish coriander over
  • Serve hot along with rice or roti


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