Bharwa Baingan /Stuffed Eggplant /Stuffed Brinjal

Brinjal / Baingan / Eggplant are soft and easy to cook. Here is the recipe with stuffed veggies and complimentary spices mix that enhance the flavor of the dish.

Yield: 4 Serving

Ingredients:

       Brinjal/Eggplant            4 medium size
       Green Chili                   1-2 (Finely chopped)
       Onion                            1 Medium ( Finely chopped)
       Tomato                         2 Medium (Finely chopped)
       Ginger garlic paste       1 Teaspoon
       Cumin Seeds                1/4 Teaspoon
       Fennel seeds                1/4 Teaspoon (powdered or crushed)
       Coriander Powder       1/4 Teaspoon
       Turmeric Powder        1/2 Teaspoon
       Dry Mango Powder    1/2 Teaspoon
       Garam Masala             1/2 Teaspoon (OPTIONAL)
       Oil                               2 Teaspoon + 3 Cup(For deep frying)
       Cilantro                       a bunch (washed and finely chopped)
       Salt                              As per taste
 

Direction:

Wash Brinjal/Eggplant with stems and pat them dry. Keep the stem so that it's easy to turn them over while cooking and stems will not let them divide into pieces.

Stuffing Preparation:

Heat oil in the wok. Once oil starts smoke add cumin seeds, green chili. Add onion and continue stir until turns golden in color. Now add ginger garlic paste and sauté. Add tomato and stir until mixture leaves oil separate. Add turmeric powder, coriander powder ,fennel seeds, dry mango powder. Mix the ingredients properly so that masala cook well. Now sprinkle garam masala and garnish cilantro.

Let the masala cool so that you can fill it with your hands. Make a single slit in the eggplant and make space inside eggplant with the knife. Fill the masala in the eggplant and keep aside.


You can now either cook over the burner or bake it in the oven.

1. Cook over Burner/Stove : Grease your nonstick pan or wok with oil and keep on low-medium flame. Place stuffed eggplants and cover the lid. Check in short interval and turn over eggplants so that eggplants get cook all over the sides.

2. Bake in Oven/ Broil : Broil is fastest way to cook whereas bake option is slow. I prefered bake option in this recipe. Grease you palm with oil and roll over the eggplant in your hand so skin of eggplant coat with the oil. In the foil place your stuffed eggplant and keep on 350 F for approximate 45 minutes. Check in 25 minutes and turn over if require.

Serve hot stuffed eggplants with Chapati.