Bharwa Baingan

Bharwa Baingan translates to “stuffed eggplants”, where bharwa is a Hindi word for “stuffed” and baingan for eggplants. It is a North Indian style curry where baby/ small eggplants are stuffed with a spicy masala and simmered to perfection until tender. Like the stuffed capsicum, stuffed bhindi and bitter gourd, these stuffed eggplants are a favorite at our home.

About Bharwa Baingan

Stuffed aubergines are a popular dish among several regional cuisines in India. Gutti Vankaya, Bharli Vangi, Enegayi, Ennai kathrikai and Bharwa baingan are some of the classics. While the stuffing varies in each cuisine, the basic process to cook the dish remains almost the same.

The South Indian and the Maharashtrian versions use ingredients like peanuts, tamarind, coconut, dried chilies and curry leaves. But this North-Indian version uses a unique combination of spices like amchur, fennel powder and garam masala.

A small amount of roasted gram flour aka roasted besan is used to impart a nutty aroma and thicken the gravy. However, this can be replaced with cashew powder or almond flour to save time, as roasting the flour takes some time. This also adds richness to the dish. The way this North Indian Bharwa Baingan is made is completely different from the South Indian versions. I feel this is way easier as there is no roasting and grinding involved.

In India, traditionally stuffed eggplant curry is made with green or purple baby eggplants as they have a buttery texture and flavor. These also have a very thin skin and do not have any seeds, so they cook faster. The next preferred choice is the long & sleek eggplants which are equally delicious and have their own flavor.

In the absence of these kinds, you may use Japanese or the Italian eggplants. But the key is to use tender and young eggplants. Avoid using mature veggies with plenty of seeds in them.

More Similar Recipes yo may like
Baingan Bharta
Bhindi Masala
Brinjal Curry
Bagara Baingan
Aloo Baingan

Photo Guide

How to make Bharwa Baingan (Stepwise Photos)

Preparation

1. Heat 2 to 3 tablespoon oil (mustard oil if you prefer). Add ½ teaspoon cumin seeds.

2. When they splutter, add 1 cup grated or very fine chopped onions.

3. Saute on a medium to medium-low heat until they turn light golden, for about 9 to 10. Stir in 1½ teaspoon ginger garlic paste.

4. Saute until it turns fragrant, for about a minute and add ¾ cup fine chopped and mashed tomatoes (or grated). Cook until they break down completely.

5. Add turmeric, chilli powder, fennel powder, garam masala, coriander powder, amchur and salt.

• 1 teaspoon garam masala
• 1 teaspoon saunf powder (fennel powder)
• 1 to 1¼ teaspoon red chili powder
• 2 teaspoon coriander powder
• 1 teaspoon amchur powder (dried mango powder or chaat masala)
• ¼ teaspoon turmeric 

6. Saute until the mixture leaves turns aromatic for 2 to 3 minutes and add 2 tablespoons roasted besan or 12 to 14 almonds or cashews powdered. You can also use store bought almond flour.

Tip: If using besan, roast it first separately on a low to medium heat stirring often until aromatic, nutty and the color changes slightly to deep golden.

7. Saute for a minute and taste test. Adjust the spices as required including salt. Turn off the heat and cool down while you prepare the eggplants.

Make the Curry

8. Rinse the eggplants well under running water. Pour 3 cups water to a large bowl and add half teaspoon salt. Trim off the long stems to keep them small. Slit them lengthwise and divide to 4 parts keeping the stem intact. Check them for worms. Add them to the salted water, while you prep up all the eggplants. Remove each baingan and stuff the prepared mixture inside and keep aside.

9. Heat the same pan with another tablespoon of oil. If you want add a pinch of mustard seeds (optional). When they splutter add a pinch of hing (optional) and the bharwa baingan. Saute for about 3 minutes until the color of the skin changes.

10. Add back the left over masala and pour ¾ cup water. Mix well.

11. Cover and cook on a low to medium heat until the baingan are tender. Open and stir the gravy in between a few times. Add more water if needed. I added ¼ cup more water.

12. You will get this thick consistency when done. If you prefer a dry curry, then just cook it on a slightly higher flame and evaporate the moisture. Taste test and adjust salt or any other spice you prefer.

Garnish bharwa baingan with 2 tablespoons chopped coriander leaves. Serve with rice or roti.

Pro Tips

1. The recipe requires really fine chopping or grating the onions & tomatoes. This is what gives the dish a great texture. You need to saute the onion tomato masala really well to bring out the amazing flavors.
2. I have used cashew powder in the pictures just to save the roasting time. But besan also gives a great flavor to the dish. Do not forget to roast the besan well until nutty else you will ruin the dish.
3. Small or medium sized eggplants without seeds are best for this curry.

Related Recipes

Recipe Card