Stuffed Brinjal in Spinach Gravy - North Indian Recipe

Stuffed Brinjal in Spinach Gravy - North Indian Recipe

A delicious and healthy recipe with stuffing of sprouted moong beans with roasted tomatoes on the bed of spinach based gravy. A true delight in all senses for a Fit Foodie.

Cooking time
40 min
Preparation time
10 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

The Fit Foodie recipe scores more than the regular recipe since spinach gravy, oats and sprouts have been used and is a good source of Protein, Vitamins and Fiber


For Stuffing


  • 100g sliced onion
  • 1 tablespoon Saffola Oil
  • 2 cloves garlic, chopped
  • Salt to taste
  • 200g tomatoes
  • 200g sprouts
  • 2 green chilies, chopped
  • 600g brinjal
  • Saffola oil for brushing


For Gravy


  • 1 tablespoon Saffola Oil
  • 150g peas
  • 300g baby spinach leaves
  • 2 tablespoon tomato puree
  • 150ml skim milk
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1 teaspoon jeera powder

How to make Stuffed Brinjal in Spinach Gravy - North Indian

  • Cut brinjal in half lengthwise
  • Using a coring knife, take out flesh from inside each brinjal and leave a border along the skin which is about 1/2 inch
  • Brush brinjal with little bit of oil and keep aside
  • Heat oil in pan sauté onion and garlic for 2-3 minutes till they are fragrant
  • Add quartered tomatoes, chopped flesh of brinjals, sprouts, chopped green chilies and coriander leaves, cook for 4-5 minutes on medium heat keep aside
  • Heat a grill pan or normal non-stick pan, place brinjal over the grill pan and cook from all side , when it is about to be done , spoon out the filling in hollow space and let it cook for a minute or two. Remove from heat and keep it aside


For Green Gravy


  • Blanch the spinach leaves by immersing them in hot water and immediately after that in cold water
  • Boil peas for 5-6 minutes. Heat 1 tablespoon oil in a pan, add chopped onions and green chillies, cook for 3-4 minutes and add jeera powder. Add blanched spinach leaves and peas to the pan
  • Cook for 5-6 minutes and let it cool
  • In a blender jar make a puree of the cooked spinach and peas and add skim milk to it
  • Transfer the puree to the pan once again and bring to boil, stir in tomato paste and garam masala powder
  • To serve, first spread the gravy over a platter and place stuffed brinjal one by one

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