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Bharwa Baingan Recipe - Stuffed Aubergine Brinjal | Your Food Fantasy

Bharwa Baingan - Stuffed Eggplant Curry

Meenu Gupta
Indian style stuffed eggplant (aubergine) curry, simply delicious!
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Lunch & Dinner, Main Course
Cuisine Indian
Servings 4
Calories 302 kcal


  • 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


  • 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.  
    stuffed aubergine | Stuffed brinjal| bhara Baigan| yourfooffantasy.com
  • 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.
    bharwa baigan | stuffed brinjal| stuffed aubergine | stuffed eggplant | yourfoodfantasy.com
  • 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.
    Bharwa Baingan Recipe - YourFoodFantasy.com


  • 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.


Nutrition Facts
Bharwa Baingan - Stuffed Eggplant Curry
Amount Per Serving
Calories 302 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 692mg30%
Potassium 1878mg54%
Carbohydrates 52g17%
Fiber 25g104%
Sugar 29g32%
Protein 10g20%
Vitamin A 761IU15%
Vitamin C 31mg38%
Calcium 97mg10%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bharwa Baingan, Bharwan Baingan masala, stuffed aubergine recipe, Stuffed brinjal