by Pallavi Purani

Bharwan Baingan/Stuffed Eggplant

I feel Brinjals are one of the most versatile vegetables around. You can stir fry them, roast them, bake them, fry them or even stuff them for that matter. 🙂

Here is a simple yet magical stuffed eggplant recipe that is surely a crowd pleaser.

Print Recipe
Bharwan Baingan/Stuffed Eggplant
I feel Brinjals are one of the most versatile vegetables around. You can stir fry them, roast them, bake them, fry them or even stuff them for that matter. 🙂
Course side dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 10 Small ones egg plants . - I got really tiny
  • 1.5 tsps oil .
  • 1/2 tbsp coconut coconut Dry powder / shredded dried .
  • 1/2 tbsp coriander Dry powder .
  • 1/2 tbsp jeera roasted powder . ...
  • 1/2 tsp Amchoor powder . ...
  • 1 tsp Garam masala powder . ...
  • to taste Salt chilly . and red powder
  • 1 tsp Jeera .
  • pinch hing . a
  • tbsp water few .
Course side dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 10 Small ones egg plants . - I got really tiny
  • 1.5 tsps oil .
  • 1/2 tbsp coconut coconut Dry powder / shredded dried .
  • 1/2 tbsp coriander Dry powder .
  • 1/2 tbsp jeera roasted powder . ...
  • 1/2 tsp Amchoor powder . ...
  • 1 tsp Garam masala powder . ...
  • to taste Salt chilly . and red powder
  • 1 tsp Jeera .
  • pinch hing . a
  • tbsp water few .
Instructions
  1. Wash and make two incisions in the egg plants. Don't cut them all the way through. We want to be able to see four sectors/segments. Let the stems be on.
  2. Mix all the masalas except jeera.
  3. Fill this masala in the eggplants and keep ready to be cooked. There will be some masala left over. Keep it aside for use later.
  4. Put a nonstick pan with a lid on a medium flame.
  5. Let the oil get hot in it and then add Hing and jeera.
  6. Carefully lower the stuffed eggplants in the oil.
  7. Put about a tbsp or two of water. cover the pan with a lid and let it cook on a slow-medium heat.
  8. stir gently and  occasionally.
  9. keep checking for the water content, we don't want to stew the eggplant but only want enough water to create steam to cook them.
  10. Using a knife, check the done-ness of the eggplant. They should be done in 10 min or so. We want the skin to go wrinkly but not too squishy.
  11. Sprinkle the remaining masala on top and stir so that it coats the eggplant well.
  12. Turn off the gas and cover with the lid for 5 min or so or until you are ready to serve.
  13. Serve with soft fulkas.


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