This dish tastes great with roti. Add lentils as a side dish, and you get a complete meal full of nutrition and taste. And the bonus is that very less oil is needed in making the recipe. This is a dry stuffed eggplant or brinjal recipe and is popularly made in Punjabi cuisine all through the summertime. The post contains Helpful Tips & Tricks to make Bharwa Baingan. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.
⭐ABOUT BHARWA BAINGAN
Bharwa Baingan means stuffed eggplant. This particular eggplant recipe is made using baby or small eggplants, primarily available in Indian stores. You can make it dry or with curry; both varieties taste amazing. It is made by first preparing the spice mix. Then this spice mix is added to baby eggplants and later cooking them at low heat. You can also make a dry masala of onion and tomatoes and cook with these eggplants. The recipe that I’m sharing with you today is a dry recipe of eggplant made only by using a unique spice mix. It goes great with some chapatti/ roti with yogurt or lentils. You can also serve them as snacks with green chutney too.
🔪HOW TO MAKE BHARWA BAINGAN
Make Spice-Mix:
First, you need to make the spice mix by combining different Indian Spices. The spice that you need to make Bharwan Baingan:
Turmeric PowderGaram MasalaCoriander PowderMango/Amchur PowderCumin PowderRed Chili PowderFennel PowderSalt
Mix all these spices in a bowl and keep it aside.
Prepare Eggplant
Wash the eggplants and dry them using a paper towel. Don’t cut the stems as it helps to pick the eggplants while eating them. Instead, make two vertical slits in the eggplants so it opens like a flower attached to their stem. Try to keep every leaf of equal width.
Stuff the Eggplant
Next, add spice-mix in the eggplants between the slits. The slits should be covered with the spice mix. You can reserve some spice mix to use later.
Cook Baingan
Add mustard oil in the Kadai or in a wok. When it’s hot, layer it with stuffed eggplants. Stir it lightly and cover the Kadai. Cook at low heat for 10-15 minutes and stir every 3-4 minutes. Cook until it is soft and a little brown in color. Lastly, add the leftover spice mix to the Kadai. Stir until everything is well combined, and serve with roti and yogurt.
💭PRO TIPS
STORAGE
Bharwa Baingan works great when you use fresh & hot. You can still store the leftover in the fridge for 1-2 days. Remember, the leftover stuffed eggplants will get softer when you reheat them.
👪SERVING SUGGESTIONS
You can serve these stuffed eggplants with Roti/Chapatti or Parantha. And pair it with yogurt or raita with Indian pickle or green chutney.
🧾FREQUENTLY ASKED QUESTIONS
🥗OTHER INDIAN SIDES
BAINGAN BHARTAMOONG DAL TADKADUM ALOOBHINDIALOO GOBIJACKFRUIT CURRY
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📖 RECIPE CARD
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