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Ennegayi Palya, Stuffed Brinjal or Bharli Vangi, Stuffed Aubergines Indian Style
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Tumgai Palya,Veggies that are Fruits

Stuffed Aubergines Traditional Indian Style
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian, Karnataka, Maharashatrian
Servings: 6 People
Author: ArchanaPotdar


  • 500 Grams Grams Brinjals small
  • 3 Onions
  • 1/2 Teaspoon Haldi/turmeric powder
  • 1/2 Teaspoon Red Chilli powder
  • 2 Teaspoons Kanda Lasun Masala
  • 3 Tablespoons Coconut freshly grated
  • 2 Tablespoons Groundnuts roasted and powdered (I do not use)
  • 1 Tablespoons Til/sesame seed roasted and powdered (I generally use very little)
  • Tamarind a lemon sized ball
  • Jaggery to taste
  • Salt to Taste
  • 2-3 Tablespoons Oil
  • 1/2 Teaspoon Mustard
  • 1/2 Teaspoons Hing/Asafoetida


  • Soak the tamarind and extract thick juice.
  • Wash and slit the brinjals. To slit cut off the stalk and cut with a knife but do not go all the way down.
  • Turn the brinjal and at 90 degrees make a similar slit. Drop the brinjal in water else it will discolour.
  • Mix the onion, coconut, the groundnut powder and Til powder (if using), the masala, jaggery, salt and the tamarind extract.
  • Stuff in each of the brinjal. Set aside.
  • Heat the Kadhai/wok add oil and splutter the mustard. Then add the hing.
  • Lower the flame and arrange the brinjals in the kadhai.
  • Any leftover masala paste can be added to make the gravy.
  • Stir gently for about 3 minutes. Then add about a cup of water.
  • Cover with a lid; I generally use a concave lid or plate. Add water on the lid.
  • Cook on low flame till done.
  • Serve garnished with coriander.