Saturday, 27 October 2012


This recipe is a slight variation of "Bagara baingan" which is an Indian dish, wherein peanuts and masala are ground together and stuffed in the cut brinjals and then cooked. Usually cooked in a thick frying pan. Here I have used "peanut butter" and have pressure cooked like my mom does it. My mom as a working mother found this one much easier and quicker compared to the traditional way. Pressure cooking also makes the brinjals much more tender and kid friendly(my sons hate brinjals).

Peanut butter bagara baingan


Brinjals- 8 (medium sized)

Oil- 1 tbspn(to saute)

Mustard seeds- 1 tspn

Water- 1 cup


For the stuffing:

Ginger- garlic paste- 1 tspn

Fennel seeds- 1 tspn

Peanut butter- 2 tbspn

Dried red chillies- 4 no's

Coriander powder- 3 tbspn

Onion- 1 medium size (finely chopped)

Tamarind- 2 tbspn

Asafoetida- 1 pinch

Dry roast all the ingredients in a frying pan and grind it to a smooth paste.

For the stuffing

Dry roast the ingredients

Ground stuffing


1. Hold the brinjals upside down and cut like a cross as shown in the picture below almost leaving 1/4 part of the brinjal close to the stem. Take care that the cut parts does'nt come out. Do not apply too much pressure while cutting.

Cut the brinjals

2. Stuff at least 1 tbspn of the stuffing inside the brinjals and keep it aside for 20 minutes.

Stuff in the stuffing

3. Heat the pressure cooker and add the oil. Add the mustard seeds and allow it to splutter. Place the brinjals straight in the cooker .

Place in the cooker

4.Add 1 cup of water to the remaining stuffing and mix well and add to the brinjals.

Brinjals in the cooker

5. Pressure cook for 1 whistle and once done serve with rice or bread of your choice.

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