How to make Sattu Baingan Masala -

Brinjals stuffed with spicy sattu mixture and cooked to perfection

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Sattu (सत्तु ), Brinjals (बैंगन)

Cuisine : Indian

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Mor Koottu Batata Humman Carrot Puree Methi Dana Sabzi

Sattu Baingan Masala

Sattu Baingan Masala Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Sattu Baingan Masala Recipe

  • Sattu 1 1/2 cups

  • Brinjals 8 medium

  • Turmeric powder 1 teaspoon

  • Onion , finely chopped 1 large

  • Green chillies , finely chopped 2

  • Ginger , finely chopped 1 tablespoon

  • Red chilli powder 3 teaspoons

  • Asafoetida 1/2 teaspoon

  • Fennel (saunf) powder 1 1/2 teaspoons

  • Dried mango powder (amchur) 2 1/2 teaspoons

  • Coriander powder 2 cup

  • Cumin seeds 1 teaspoon

  • Salt to taste

  • Kachchi ghani mustard oil 13 teaspoons

  • Fresh coriander sprigs to garnish


Step 1

Take sufficient water in a bowl, add ½ tsp turmeric powder and mix well. Slit brinjals without cutting through and immerse in turmeric water.

Step 2

To prepare the stuffing, take sattu in another bowl, add onion, green chillies, ginger, 2 tsps red chilli powder, remaining turmeric powder, ¼ tsp asafoetida, fennel powder, 1½ tsps dried mango powder, coriander powder, cumin seeds, salt and 6 tsps mustard oil and mix well.

Step 3

Heat 5 tsps mustard oil in a stainless steel pan till it begins to smoke.

Step 4

Stuff the brinjals with the sattu mixture, place them in the hot pan, cover and shallow fry on low heat, stirring occasionally, till golden brown on all sides.

Step 5

Heat another non-stick pan, add remaining mixture of sattu and dry roast till colour darkens. Spread this on a serving plate.

Step 6

Heat remaining mustard oil in the same pan, add remaining asafoetida, brinjals, remaining red chilli powder, remaining dried mango powder and mix lightly. Cook for 1-2 minutes.

Step 7

Place the brinjals over the sattu mixture spread on the serving plate. Garnish with coriander sprigs and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.