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Bharwa Baingan | Stuffed Brinjal

Bharwan Baingan is a dry and flavorful dish of small brinjals stuffed with spice powder mix and sautéed in mustard oil. It is a no onion no garlic recipe of brinjals (eggplant). The stuffing is prepared by various basic and colorful spices which gives the brinjal a delicious and aromatic flavor. We eat baigan in various forms like baingan ka bharta, baingan aloo, bharwa baingan and baingan ka chokha. Bharwan baingan is a very popular and exciting dish.

Bharwa Baingan


There are many variations of stuffing of brinjal on the basis of states and regions. Some people make bharwa baingan stuffed with chana dal, peanuts and coconut. Some people stuff mashed and spicy potato mixture in the brinjal. In Maharashtrian cuisine bharwa baingan is cooked with a gravy. But this North Indian bharwan baingan is a unique and easy to prepare recipe.

There are many variations of brinjal in the market like small brinjal, long tube shaped brinjal and oval shaped brinjal. Brinjal is also known as eggplant.


To make this recipe we use small brinjal. Brinjal is slitted in between, stuffed with spice powder mix and then cooked slowly.
This is a perfect dry veg for lunch or dinner. You can serve this as an accompaniment or side dish.

Serve this with any Indian bread roti, paratha or poori. It is loaded with spices so here is no need to serve any pickle with it.

Course: Main Course
Cuisine: North Indian
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4

Ingredients:

1/2 kg small brinjals
2 tbsp. mustard oil

For stuffing:

A small pinch asafoetida
salt to taste
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp chilli powder
1 tbsp fennel seeds powder (saunf)
1 tsp amchoor powder

Instructions:

Wash all the brinjals with water properly. Remove stem from brinjals and then carefully make a slit or cut lengthwise towards the base. Then make another slit dividing each into quarters or cut to make cross sign in all the brinjals.



Do not cut through. We are making space to fill the spices.
Take all spices asafoetida, red chilli powder, coriander powder, fennel seed powder, turmeric powder, amchoor powder and salt. Mix properly.



Stuff the spices mixture firmly into all brinjals.



Heat the oil in a pan. When it becomes hot, slowly slide all brinjals.


Cover with a lid and cook on low flame. After 2 minutes, remove the lid and flip all brinjals. Cover and cook again. Stirring at the intervals. Cook till they become soft and tender.


Turn off flame and bharwan baigan is ready to serve.
Enjoy with dal, chapatti and paratha.

Tips:

  • Use small and fresh brinjals to make this recipe.
  • You may increase or decrease the amount of spices as per your taste and the quantity of brinjal.
  • You may saute spices with onion and garlic.

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