Tumgai Palya Recipe

Tumgai Palya, or stuffed eggplant (aubergine), is an Indian vegetable prep. The stuffing is thick, delicious and made with onions and coconuts.

Tumgai Palya, or Tumbida Badnekai, is a Kannada name and has a very straightforward meaning. “Tum” means filling or stuffing, and “kai” means raw fruit. Colloquially eggplant, or as we call it brinjal, is called “gai” instead of the hard “k.” So “tumgai” literally means stuffed brinjal, and “palya” simply means vegetable prep. 

This prep is popular in many different parts of India, each with its own unique blend of culinary details. It is also popular as Bharli vangi, Bhargava baingan and Ennagayai Badnekai in other Indian languages. 

Nothing is as delicious as a serving of tumgai with Sajji Rotti or Jowari Rotti with a side of  garlic chutney, chatnipudi, agshi chutney, guryellu pudi, and/or curd. As an everyday meal, this vegetable tastes equally good with chapatti or, my favourite, plain steamed rice.

Did I mention that this vegetable is something we love the most followed by the Chinese Eggplant In Hot Garlic Sauce Recipe, Mutabal|Moutabel Recipe, Julia Child’s Eggplant/Brinjal Pizzas and the Italian Stuffed Eggplant- Fusion Recipe?

Contents:

• Tumgai Palya and me
• Why MSK Tumgai Palya Recipe
• How to make Stuffed Baby Aubergine
• For Your Questions
• Other delicious gravy recipes
• Recipe card
• Pin for later

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Why MSK Tumgai Palya Recipe

Make this Bharawa Baigan recipe as it is

• Delicious
• Easy
• Versatile
• Can be adjusted to suit your taste
• Can be doubled or halved as needed

How to make Stuffed Baby Aubergine

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

• Brinjals, small (check protips for more details)
• Onions
• Garlic
• Coconut fresh
• Haldi/turmeric powder
• Sesame seed
• Red Chilli powder
• Jaggery 
• Salt to Taste
• Goda masala, kanda lasun masala, rasam or sambhar masala
• Oil
• Mustard
• Asafoetida
• Tamarind
• Coriander leaves
• Peanuts (optional)

Method:(details and pics, stepwise desc)

• If using peanuts roast them over low flame till they are well done. Cool and crush.
• Roast the sesame seeds too. Cut the onions fine. Soak the tamarind in water.
• Crisscross slits on the eggplant. Make sure not to cut the eggplant in quarters.
• Discard the eggplant if there are any black spots on the insides.
• Place the slit eggplant in water. Set aside.
• Mix the onion, garlic, fresh coconut fresh, sesame seeds, red chilli powder, turmeric, salt, jaggery, and coriander leaves chopped. Add ground peanuts and Goda masala if using. Mix the tamarind water to wet the ingredients.
  • You can also grind all these ingredients to a smooth paste.
• Once the eggplant opens a little, stuff generously. Set aside. 

• Reserve some stuffing for the gravy.
• Heat oil in the wok, on a high flame, splutter mustard and add hing.
• Lower the flame, and add the stuffed eggplant. Try to keep them all upright.
• Add the leftover stuffing and mix well. Let this cook till there are blisters on the eggplant. 

• Add water and keep turning the eggplant to make sure it cooks evenly. 
• Garnish with coriander and serve.

Substitutes:

• I don't use peanuts when I make it, but I can attest that it tastes great. Roast them on low flame before you use them.
• In place of fresh coconut try it with dry coconut. Roast it on low flame till it is nice and brown. Use this for a flavourful gravy.
• Any dry masala at hand works well. Before, using my mother's vegetable masala was the norm. Now I use any sambhar masala, rasam masala, kanda lasun masala and/or goda masala. My personal favourite is using a mix of all 4.

Variations:

• If you’re making the Andhra-style Gutta Vankaya Kuru then roast coriander seeds, cumin, cinnamon cloves, and cardamom. Grind and stuff the vegetable.
• To make the Vidhabha style Bharli Vangi, roast peanuts, sesame seeds and dry coconut. Make a paste and stuff the vegetable.
• Instead of cooking in a wok, you can pressure cook the brinjal for 2 whistles.

Equipment:

You will need

• Wok
• Blender
• Knife/ board
• Bowls

How to serve:

• Stuffed eggplant tastes wonderful with jowar or bajra rottis. But it tastes good with chapatti too.
• Serve homemade butter with this vegetable. It is delicious.
• I am a rice fan, so I will enjoy it with steamed rice too!

How to store:

• Store for 2-3 days in the fridge. If you’re using fresh coconut without roasting it, try to finish any leftovers by day 2.

For Your Questions

Protips:

• Small tender eggplants are ideal, so start by choosing the right brinjal. In Karnataka, we get “mul badnekayi” with small thorns, a dying breed, but the best. 
• There should be no holes in them. Choose the straight ones, crooked ones are generally riddled with worms. 
• My aunts had a rule of thumb. They always asked the vendor if the brinjals had seeds. Small tender brinjals plucked before seeds can form are the most tender. 
• Be careful while slitting the eggplant. Do not cut it in half. A slit halfway through is more than enough. 

Other delicious gravy recipes

Summary:

Stuffed Aubergine makes a delicious side dish with flatbread. It is a vegan preparation and can be made gluten-free, just avoid the asafoetida. Even kids will love this preparation.

Recipe card

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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