Bharwa Baingan Recipe
Make this amazing North Indian curry of stuffed eggplants for a delicious vegetarian meal. Serve it over rice or with chapati, roti or plain parathas
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 250 to 300 grams (4 medium or 6 small) eggplants (baingan)
- 3 tablespoon oil (divided, use mustard oil if you want)
- ½ teaspoon cumin seeds
- 1 pinch mustard (optional)
- 1 pinch hing
- 1 cup (1 medium) onions very fine chopped/grated
- ¾ cup (1 large) tomatoes very fine chopped/grated/pureed
- 12 to 14 cashew nuts or almonds powdered or 2 tbsp roasted besan /gram flour
- 1½ teaspoon ginger garlic paste or grated/crushed in equal quantities
- ⅓ teaspoon sea salt (more to adjust)
- 2 tablespoons coriander leaves (3 to 4 sprigs, to garnish)
Ground Spices
- 1 teaspoon garam masala
- 1 teaspoon saunf powder (fennel powder)
- 1 to 1¼ teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon amchur powder (dried mango powder or chaat masala)
- ¼ teaspoon turmeric or haldi
How to make the recipe
Preparation
- Heat a deep pan with 2 tablespoon oil. Add the cumin seeds. When they sizzle, add the onions. Saute on a medium heat until light golden, for about 8 to 9 minutes.
- Stir in the ginger garlic paste and saute for a minute, until the raw smell goes away. Add the tomatoes and add salt. Saute until the tomatoes break down and lose the raw flavor.
- Add all the ground spices and saute for 2 to 3 mins until aromatic. Stir in the cashew powder or roasted besan and cook for a minute. Taste test and adjust salt or spice to preference.
- Turn off and cool down, while you prep up the baingan. Pour 3 cups water a bowl and stir in half teaspoon salt.
- Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact. Add them to the salted water, while you prepare all the brinjals.
- Remove each eggplant from the water and spoon the prepared masala into it and keep aside.
How to make Bharwa Baingan
- Heat the same pan with 1 tablespoon of oil. Add mustard seeds (optional) and let them splutter. Add the hing and stuffed eggplants.
- Fry them in oil until the skin discolors stirring often for 3 mins. Add the remaining masala and pour ¾ cup water. Mix well to make a gravy.
- Cover and simmer on a low flame until the eggplants are fully cooked from inside and gravy turns thick. Keep stirring in between and add more water if needed.
- Taste test and add more salt or chaat masala if you want. Garnish with fined chopped coriander leaves. Serve bharwa baingan with rice or roti.
NUTRITION (estimation only)
Calories: 399kcal | Carbohydrates: 259g | Protein: 44g | Fat: 44g | Saturated Fat: 5g | Sodium: 918mg | Potassium: 9280mg | Fiber: 119g | Sugar: 147g | Vitamin A: 2470IU | Vitamin C: 120.9mg | Calcium: 435mg | Iron: 11.8mg
