Do you like Aubergine? If the answer is no, you need to check out this “bharwa baingan recipe”. Btw what do you normally call it aubergine? Eggplant? Brinjal? Baingan? Or something else? Whatever its called, its same thing for me and it is one of my favourite vegetable. The way this eggplant curry is made by stuffing spices in the eggplant, it makes it exceptionally scrumptious.
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What is Bharwa Baingan?
Bharwa Baingan is hindi term. “Bharwa means stuffed” and “baingan means eggplant”. A curry from stuffed eggplant is bharwa baingan. This curry is from northern part of India. Some may suggest its from Punjab. Having said that each part of India has adapted stuffed eggplant and the one you may find in west may taste little different from north or south. If you having it in southern india, you may find traces of coconut in the curry, but north indian version won’t use coconut at all. This bharwa baingan recipe which I am sharing here is inspired from north-indian cuisine (owing to my north Indian roots).
Kapil, my partner is massive fan of eggplants. He loves eggplants so much that in my every grocery order, eggplants are repeat orders. Prior to marriage he used to make baingan-aloo (eggplant potato curry) often, however now there are many other variations of eggplant curry feature on my dinning. Some of the eggplant curries used at home are, baingan bharta, baingan aloo, eggplant chickpea curry and this stuffed eggplant curry.
The beauty of this bharwa baingan is that it can act as main dish on its own or it can act as side dish with other things.
Method to make Bharwa Baingan Curry (Sabzi)
- First of all wash and pat dry all the eggplants. Now make slit in them one horizontally and one vertically making a + sign in them.
- Dry roast the peanut for 5 minute on medium heat. Once cooled, grind them in grinder to make a coarse powder.
- Now take a bowl and add peanut powder, coriander powder, fennel powder, roasted cumin powder, dry mango powder, black pepper powder, 1/2 teaspoon red chilli powder and 1/2 teaspoon salt to it and mix well.
- With the help of a spoon or butter knife stuff this mix masala into the slits of eggplants. Stuff all the eggplants like this and keep the leftover masala aside.
- Take a wide Pan/Kadhai and heat oil in it over medium heat. Add asafoetida and chopped onions and sauté till onions turn light brown. Now add ginger garlic paste and saute again for a minute. Add rest 1/2 teaspoon salt, 1/2 teaspoon red chilli powder, turmeric powder and the leftover masala from stuffing and sauté for 1 minute. Add chopped chillies and tomatoes now and saute till the oil separates.
- Place the stuffed aubergine onto the cooked masala and mix gently, so that they are coated nicely. Now add 1/3 cup of water and cover the lid of the pan and let them cook for 7-8 minutes on low-medium heat.
- Open the lid and mix gently so that the eggplants are turned. Cover again and let it cook for 6-7 min. After that, open the lid and mix again. Let it roast for 2-3 minutes and then add garam masala and kasuri methi to it. Mix well and switch off the heat.
- Transfer them into a serving bowl and garnish with fresh coriander leaves. Enjoy it with the bread of your choice.
Pro Tips for best stuffed eggplant curry
- Use small sized eggplants for stuffed eggplant curry. Small size means that the stuffing is done well.
- Don’t overstuff the masala while stuffing the eggplants. Just 1/2 teaspoon to each eggplant is more than enough.
- Just slit the eggplants to their 3/4 size. this way they will not break while cooking.
- Use a wide mouthed pan for easy cooking.
- Always use fresh eggplants for best taste.
- Some people use potatoes too in this, however I have not used it. You may use it if you like it.
- You may substitute peanuts with cashews for more richer taste.
This Bharwa Baingan Is
- A delicious eggplant curry (as opposed to usual eggplant potato curry).
- Fully vegan! It is cruelty free, making it suitable for all vegans out there.
- Suitable to be used as main dish on its own or as side dish with paneer curry and dal.
- Not gluten-free. It contains asafoetida. You can skip adding asafoetida for a gluten-free version. Alternatively, use a gluten-free asafoetida.
Serving Suggestion
Serve this Bharwa baingan with chappati or paratha as main dish. You may also serve this on the side, along with dal fry, rice and chappati.
Recipe Card
Bharwa Baingan – Stuffed Eggplant Curry
Ingredients
- 6 Aubergine Small size
- 1 Onion Medium size(finely chopped)
- 2 Tomatoes Medium size(chopped)
- 2 Green chilli finely chopped
- 1 Tbsp Ginger-Garlic Paste
- 2 Tbsp Peanuts
- 1 Tbsp Coriander Powder
- 1 Tsp Fennel Powder
- 1/3 Tsp Asafoetida
- 1.5 Tsp Roasted cumin powder
- 1 Tsp Dry Mango Powder / Amchur
- 1 Tsp Kashmiri Red Chilli Powder
- 1/3 Tsp Black pepper powder
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Garam Masala Powder
- 1 Tsp Salt
- 1.5 Tbsp Oil
- 1 Tsp Dried Fenugreek Leaves / Kasuri Methi
- 5 Grams Fresh Coriander Leaves For Garnishing
Instructions
- First of all wash and pat dry all the eggplants. Now make slit in them one horizontally and one vertically making a + sign in them. Please refer to the picture below.
- Dry roast the peanut for 5 minute on medium heat. Once cooled, grind them in grinder to make a coarse powder.
- Now take a bowl and add peanut powder, coriander powder, fennel powder, roasted cumin powder, dry mango powder, black pepper powder, 1/2 teaspoon red chilli powder and 1/2 teaspoon salt to it and mix well.
- With the help of a spoon or butter knife stuff this mix masala into the slits of eggplants. Stuff all the eggplants like this and keep the leftover masala aside.
- Take a wide Pan/Kadhai and heat oil in it over medium heat. Add asafoetida and chopped onions and sauté till onions turn light brown. Now add ginger garlic paste and saute again for a minute. Add rest 1/2 teaspoon salt, 1/2 teaspoon red chilli powder, turmeric powder and the leftover masala from stuffing and sauté for 1 minute. Add chopped chillies and tomatoes now and saute till the oil separates.
- Place the stuffed aubergine onto the cooked masala and mix gently, so that they are coated nicely. Now add 1/3 cup of water and cover the lid of the pan and let them cook for 7-8 minutes on low-medium heat.
- Open the lid and mix gently so that the eggplants are turned. Cover again and let it cook for 6-7 min. After that, open the lid and mix again. Let it roast for 2-3 minutes and then add garam masala and kasuri methi to it. Mix well and switch off the heat.
- Transfer them into a serving bowl and garnish with fresh coriander leaves. Enjoy it with the bread of your choice.
Notes
- Don’t overstuff the masala while stuffing the eggplants. Just 1/2 teaspoon to each eggplant is more than enough.
- Just slit the eggplants to their 3/4 size. this way they will not break while cooking.