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5 from 2 votes

Besan Coconut Stuffed Brinjal Recipe

South Indian style stuffed baby eggplants with chickpea flour and dry coconut. An easy curry recipe for rice.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Andhra, South Indian
Keyword: andhra recipes, Curry Recipes
Servings: 6
Author: Hari Chandana Ponnaluri


  • 20 - 22 small Baby Brinjals / Eggplants
  • 1/4 cup Chickpea Flour / Besan
  • 1/4 cup Desiccated Coconut
  • 1/2 tsp Cumin Seeds
  • 1 tsp Red Chilli Powder (or as needed)
  • 4 tbsp Oil
  • Salt to taste


  • To make the stuffing, combine the chickpea flour, coconut, cumin seeds, salt and red chilli powder in a bowl. Add one tablespoon of oil to it and mix until well combined.
  • Wash the brinjals and make a plus (+) slit on the bottom of the brinjal . Keep one end intact.
  • Now stuff the brinjals with prepared chickpea flour mixture and keep them aside.
  • Heat remaining oil in a pan and slowly drop the stuffed brinjals into the oil. Toss to coat them with oil.
  • Cover with a lid and cook on a low - medium flame. 
  • Keep checking in between and tun the brinjals until they are evenly cooked.
  • When they are soft, turn off the heat.
  • Serve hot with steamed rice and ghee. 



Use small-sized brinjals.