Stuffed Potato and Brinjal

Hello!! The recipe I am posting today is a very simple and yet tasty brinjal and potato vegetable recipe which is usually made in Indian households for lunch. It is eaten with rotis or parathas or  puris. The best combination is this stuffed vegetable with puri and shrikhand. For my mango shrikhand recipe click on the link below. Many a times kids or adults  likewise do not like brinjal hence this stuffed option is great for them. The masalas used for the stuffing bring out the flavors of this vegetable and makes a great option even when you have guests coming over. You can choose between potato or brinjal as per your choice and have it to your heart’s content. I have made this recipe directly into a pressure cooker other methods include steaming and then tempering also. Using this method the vegetable is cooked easily and fast. Hence it is hassle free to make and requires less of your time. So lets get cooking…



Potatoes – 6 medium

Brinjal – 6 small sized

Gram Flour/Chana Atta/ Besan Flour – 1/4 cup

Roasted Peanut Powder – 6 tbsp

Turmeric/ Haldi Powder – 1 tsp

Red Chilli Powder (I have used Kashmiri) – 2 tbsp

Cumin-Coriander Powder / Dhania-Jeera Powder- 2 tbsp

Asafoetida/ Hing – 1/2 tsp

Garam Masala Powder – 1 tbsp

Sugar – 2 tsp

Coriander Leaves (finely chopped) – 1/4 cup

Garlic Paste – 2 tsp

Cumin/Jeera – 1 tsp

Tomatoes – 2 small (roughly chopped)

Oil – 10 tbsp (2 tbsp for tempering and 8 tbsp for stuffing)

Water – 1 and 1/2 cup

Salt to taste


1) In a wok lightly roast the gram flour/besan flour and keep aside for few minutes to cool.

2) In the meantime peel of the skin from the potatoes and wash the potatoes and brinjal and slit them lengthwise till half of its length (do not cut into two halves).


3) In a bowl take the roasted gram flour, peanut powder, turmeric powder, asafoetida, red chilli powder, cumin coriander powder, garam masala powder, sugar, coriander leaves and salt and mix it all well together.

4) Into this mixture add 8 tbsp of oil slowly and keep mixing it evenly into the mixture. Do not form a dough of the stuffing, the stuffing will be granular yet coming together.


5) Stuff the potatoes and brinjals with the stuffing into the slits. Do not over-stuff let some stuffing remain to add form the top into the cooker directly.

6) Take the remaining 2 tbsp oil in the pressure cooker. Let it become warm then add the cumin seeds and let them crackle. Then add the garlic paste and let it cook for a few seconds. Now add the tomatoes, stuffed potatoes, brinjals and the remaining stuffing left. Finally add the water and cover the cooker and let it cook on high flame till 6-7 whistles.

7) Serve hot with rotis/parathas/puris.


shail View All →

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter
and pinterest

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