Bharwa Baingan Recipe or stuffed eggplant dish is made with indian baby eggplants cooked in an aromatic blend of spices, onions and tomatoes. The masala is saucy and so delicious with with flatbreads like paratha or roti. I am sharing punjabi (north indian style) way of making bharwa baingan in this post.
This Bharwa Baingan is loaded with a flavorful blend of spices, and features baby eggplants and tender diced potatoes quickly sautéed on the stovetop.
More Reasons To LOVE Bharwa Baingan
- perfect for packed lunch (office or traveling)
- meal prep friendly (store it for 1 week)
- minimal effort maximum flavor
- gluten-free and vegan
- easy peasy recipe
Ingredients for Bharwa Baingan
- 500 g small/baby eggplant/baigan
- 1.5 tablespoon dry roasted besan (gram flour)
- 5 tablespoon mustard oil
- 1/2 teaspoon fenugreek seeds
- 1 large onion sliced
- 1 teaspoon cumin seeds
- 2 garlic minced
- 1 large tomato sliced
- 1/2 teaspoon salt adjust to taste
- 2 tablespoon cilantro chopped
- 1.5 tablespoon coriander powder
- 1 tablespoon red chili powder
- 1 teaspoon chaat masala
- 1 teaspoon amchoor (dry mango powder)
- 2 teaspoon garam masala
- 1 teaspoon fennel seeds coarsely powdered
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- 1/2 teaspoon salt
Instructions for Bharwa Baingan
- Combine the roasted besan and all of the spice powder in a small bowl.
- Wash and dry the eggplant with a towel. Since the ends of the stems are fairly rough, you can start by cutting them before preparing them. Maintain a short stem.
- To create a hollow with four pieces, cut cross-shaped slits in each eggplant with a sharp knife. The eggplant must remain intact. to avoid cutting the eggplant.
- Fill the hollow of each eggplant with 2 teaspoons of the spice mixture using a tiny spoon. To use while preparing the sauce, save the leftover spice mixture.
- In a kadai or other saucepan with a lid, warm the mustard oil. Add fenugreek seeds to temper once it has become a little smoky.
- Add the onions to the oil and cook for 2-3 minutes, or until they start to soften and turn light brown. Add the tomatoes, cumin, and garlic. For about 45 seconds, combine and sauté. The tomatoes and onions don’t need to be boiled down.
- The stuffed eggplants are layered. Salt and the residual masala are sprinkled. Gently stir, then cover the saucepan.
- Allow to cook for 20 minutes while covered, stirring to prevent the masala from adhering to the bottom. If you think the masala is a little too dry and the eggplants aren’t cooking, you can add 2 to 4 tablespoons of water. Cook the eggplants until the colour has changed and the skins are tender but not mushy.
- Increase the heat to high toward the end and gently turn the eggplants for 1-2 minutes while bhuno-sauteing them.
- served with chopped cilantro as a garnish.
Garnish with chopped coriander leaves and serve hot with roti or paratha.
Serve bharva baingan with paratha, roti or make a wrap with these. You can also pair them with rice if desired.
Tips and variations
- Choose eggplants with smooth, soft skins without any spots.
- This dish is not spicy. If you prefer a spicy taste then you can increase the amount of red chili powder.
- This bharwa baingan recipe can be scaled.
- Avoid cooking eggplants on too high or too low heat. We want them to cook in their own juices.
- You can use mustard oil or any neutral flavored oil.