A Fiery, Nutty Baingan Dish with Bold Flavors 🌶️🍆🥜
Spicy, smoky, and seriously addictive—this thecha-style stuffed eggplant is a bold upgrade to your everyday baingan sabji.
Packed with a fiery green chilli-garlic-peanut masala made using Shrego Dark Roasted Whole Unsalted Roasted Peanuts, this dish delivers deep, nutty flavor with every bite. Crisp on the outside and tender inside, it’s the perfect desi tawa recipe to enjoy with hot rotis or parathas.
📝 Ingredients
• 4–5 small eggplants (baingan)
• 1/2 cup Shrego Dark Roasted Whole Unsalted Roasted Peanuts
• 2–3 green chilies
• 5–6 garlic cloves (roasted)
• Fresh coriander (chopped)
• 1/2 teaspoon cumin seeds
• Salt, to taste
• Water (as needed)
• 2 tablespoons oil
👩🍳 Instructions
1. Prepare the Thecha Masala
In a mixer, grind Shrego peanuts, coriander, roasted garlic, green chilies, cumin, salt, and a little water into a coarse, bold paste.
2. Prepare the Eggplants
Slit the eggplants without cutting them fully.
3. Stuff the Eggplants
Fill each eggplant with the prepared thecha masala.
4. Cook on Tawa
Heat oil on a tawa, place the stuffed eggplants, and cook on low flame until soft inside and golden, slightly smoky outside.
5. Serve
Serve hot with rotis or parathas.
💡 Tips for Best Results
• Flavor Depth: Roast garlic before grinding for better taste
• Spice Level: Adjust green chilies as per preference
• Even Cooking: Cook on low flame for soft interiors
• Serving Idea: Pair with hot rotis or parathas
🌿 Why Shrego?
Because you’re not just adding taste—you’re adding bold crunch and rich, roasted depth to every bite.
Clean ingredients. Powerful flavor. Real satisfaction.
✨ Why You’ll Love This Recipe
• Bold & Spicy – Maharashtrian-style thecha flavor
• Nutty Twist – Peanut-rich masala
• Simple Cooking – Easy tawa recipe
• Perfect Pairing – Great with roti or paratha
