Stuffed Brinjal

Stuffed Brinjal by Chef Deepak


  1. Brinjal – 1kg, medium long variety
  2. Saunf Powder – 10 gms
  3. Coriander Powder – 10gms
  4. Cumin Powder – 10gms
  5. AmchurPowder – 20gms
  6. Red Chilli Powder – 1 Tablespoon
  7. Garam Masala Powder – 1 Teaspoon
  8. Oil – 200gms
  9. Onions – 2, chopped fine
  10. Tomatoes – 4, large, chopped fine
  11. Mixed spice powder – 1/2 Teaspoon garam masala, 1 Teaspoon coriander, ¼ Teaspoon haldi
  12. Salt-to taste


Slit the brinjals into 4 up to the top, but do not cut through. Fry each one and drain on paper. Mix all the powdered spices together and insert in the slits. Each slit must be coated with the spice mixture. Heat oil in a karahi. Put the chopped onions and while still translucent add the tomatoes and the mixed spices and sauté for a few minutes, till the tomatoes are soft. Carefully place the brinjals in the tomato onion mixture and cook on a low flame till brinjals are soft.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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