Skip to main content

Lobia Dip Recipe

Post a Comment

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.

Labels:

Comments

Post a Comment

Popular posts from this blog

Sabudana khichdi

Sabudana Khichdi made with sabudana (Tapioca or Sago) is traditionally a dish from western part of India but become very popular in every part of India. This khichdi is usually made during vrat or upvaas (Fasting) season. This is also a simple and delicious breakfast. This khichadi is usually flavoured with crushed peanuts, potato, green chillies, cumin, black pepper and curry leaves. Here is no need to add lots of spices. If you are making it for fast or vrat, use sendha namak instead of common salt. This khichadi is an easy and flavorful snack but you can take it as a full meal for lunch or dinner. Sabudana has lots of starch as it is extracted from tapioca roots. So this needs proper tips and preparations otherwise it will become sticky and clumpy. Sabudana is a complete wholesome dish and can be served without any accompaniment but you can serve this with curd or chutney of your choice. So follow some tips to make this perfect. Ingredients: 1 cup sabudana 1 cup wate...
2 comments
Read more

Roasted Nuts

 How to roast nuts without oil  Roasted nuts are crispy, healthy and flavorful snacks recipe that come with simple effort. You can easily roast nuts at home without oil and without oven. Roasting nuts makes dry fruits more nutty and crunchy. Nuts and dried fruits also are a great source of energy and nutrition. They are loaded with protein and good fats. For roasted nuts recipe, you need nuts without the outer hard shell. It is important to check the nuts frequently while they roast and to stir them often. When the nuts are browned and smell nutty, remove immediately and transfer onto a plate. They make a wonderful, quick and easy appetizer for winter season. They can be easily roasted at home without any oven. So have a look on this recipe. Ingredients: 1 cup salt 1 cup cashews 1 cup almonds 1 cup peanuts Instructions: Roasting cashews- Take 1 cup salt that you use in cake preparation. Add in an iron wok. Spread and let it be hot. Add 1 cup cashew and start to roast. Stir con...
Post a Comment
Read more

Mooli Ka Achar

Mooli ka Achar is very simple and quick recipe. This is special and tangy pickle for winter season. Here we have got a very simple and delicious Mooli ka achar. You can eat this with all type of parathas. Ingredient: Mooli (Radish)             500 gm. Mustard Seeds              ½ cup Salt                                ¼ cup Turmeric Powder          2 tsp. Red chilli powder         1 cup Fennel Seeds (Saunf)   1 tbsp. Green chilli                   50 gm. Instructions: Wash and peel all radish and chilli. Wipe them using a cotton cloth or air dry them for at least 5 hours. Cut radish into oval shape. You can cut into julienne (2 inch long pieces) if you want. Make a slit in the center of each chilli using a knife...
Post a Comment
Read more

Methi Puri | Methi ki Poori

Methi ki puri (मैथी की पूरी) is a crispy, perfectly fluffy, deep fried poori which is prepared with fresh fenugreek leaves (methi leaves). This is a flavoured and tasty variation of plain poori. To cook this puri, you need fresh fenugreek leaves but they are available only in winters. So you can make these puri with dried fenugreek leaves that is also known as kasuri methi . The mild bitterness and strong aroma will be delightful for your taste buds. This methi ki puri has the goodness of fresh fenugreek leaves. Fenugreek leaves are good source of proteins, vitamins, potassium, magnesium and so many minerals. There are so many variations of puri but this methi ki puri has an aromatic taste. You can prepare methi puri with whole wheat flour or all purpose flour (maida). Methi ki puri can be paired with any dry vegetable or curry . You can even take it along with pickles. I love this puri with aloo paneer ki sabji or aloo matar curry . You can serve for breakfast, brunch, lunch or...
Post a Comment
Read more

Chocolate Khoya Burfi

Chocolate Khoya Burfi | Chocolate Mawa Barfi  Chocolate Khoya Burfi or Chocolate Mawa Barfi (चॉकलेट मावा बर्फी ) is an easy, delicious and quick recipe. It can be prepared using mawa which is extracted while making ghee. Any recipe made with chocolate is loved by everyone. This Chocolate Khoya Burfi can be prepared within minutes. This homemade barfi is more hygenic than store bought barfi. This Chocolate Mawa Barfi is prepared with minimal ingredients like mawa, sugar, milk and cocoa powder. You can make this on any festival or special occasions. You can prepare it using store bought or homemade khoya. Here in this recipe, I have used extracted mawa which we get processing of ghee.  This grainy and soft chocolate burfi recipe is not only delicious also very elegant to look at and kids favorite. Chocolate burfi stays good for 4-5 days in refrigerator. Do not store it at room temperature for more than two days. This is because of the mawa used in it and can spoil in room temper...
Post a Comment
Read more