Podi Baigan

I love podi and am always looking for new flavours to try and new ways to use it in my cooking. This is one such way!

There are a lot of stuffed baigan recipes across different states, so I thought why not stuffing these small eggplants with podi instead?

I used Moringa podi from Podi Nan Maga for this, but you can use any podi you like. Mix it with sesame oil to get a thick paste and fill it inside four cuts of an eggplant.

After that, it’s a regular, easy dish. Add some tempering to the pan first, then the onions , tomatoes and spices.

Then mix in the eggplants, add water, cover and let time do its thing 🙂

As the eggplants cook, they will become darker and softer and the masalas will all meld together into this beautiful dish! Adjust seasoning and you’re good to go!

Podi Baigan

  • Servings: 3-4
  • Difficulty: Easy
  • Print


  • 500g small baigan (eggplants)
  • 4 tbsp podi
  • 2 tbsp sesame oil
  • 1 onion – finely diced
  • 2 tomatoes – finely diced
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric (haldi) powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp pepper powder
  • 1/2 tsp coriander (dhania) powder
  • 1 tsp mustard seeds
  • 2 sprigs curry leaves
  • 2 dried red chillies
  • 2 tbsp oil
  • 1/4 cup water
  • Salt to taste
  • Fresh coriander for garnish


  1. Mix the podi and sesame oil to get a thick paste. Add 1/2 tsp salt and mix well
  2. Wash and pat dry the eggplants. Using a sharp knife, make a cross at the bottom of each eggplant and slice through , as a cross, till close to the stem (not all the way through as then the eggplant will split)
  3. Stuff the cuts in each eggplant with the podi mix, be generous. Keep aside.
  4. In a pan, heat oil. Add the mustard seeds and let them splutter
  5. Add the curry leaves and dried red chillies, cook for 30s
  6. Toss in the onions and saute for 4-5 minutes till onions are soft
  7. Mix the ginger garlic paste, turmeric, red chilly, pepper and coriander powders. Cook for 2-3 minutes
  8. Add in the stuffed eggplants, mix well
  9. Pour in water, add salt to taste, cover the pan and let it cook for 30-45 mins, stirring gently every 5-7 minutes
  10. The eggplants are done when a knife goes through them easily
  11. Adjust seasoning, top with fresh coriander and serve!

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A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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