Indian Stuffed Eggplant / Bharwa Baingan

Eggplant is one vegetable I would like to eat in any form. Stuffed eggplant recipe is my family favorite. We used to get so excited when my mom used to make this when we were younger. Mom used to pack extra for lunch so that we can share it with our friends. I am posting this recipe with some twist. This is a combination of my mom and MIL’s recipe. My mom uses onion and ginger garlic paste and MIL uses peanut. Well I would like to dedicate this recipe to my mom without whom I would never have learnt the art of cooking and my MIL her food tasted so good because she serves them with true love.Here is the recipe and have a wonderful MOTHER’s DAY.

Ingredients:

  • Small Brinjal / eggplants: 10 – 12 nos
  • Peanuts – Roasted & ground coarsely : ½ cup
  • Garlic & ginger paste: 1 tsp
  • Lemon juice: 1tsp
  • Sugar: ½ tsp
  • 2 med sized onions: finely chopped
  • Garam masala: 1tsp
  • Turmeric powder: 1 tsp
  • Dhania / coriander powder : 2 tsp
  • Chilli powder & salt:  according to taste
  • Oil: 2 tsp + 1 tbsp
  • For garnish: 1 tbsp of finely chopped coriander

Directions:

Take a kadai / wok/ non-stick vessel and heat 2 tsp of oil in it.
In a bowl mix all the above ingredients with oil and mix well together.
Wash the brinjals / eggplants and make slits in them into four. Make slit on the side opposite to the green top of eggplant. Make vertical slit to ¾ the depth of eggplant. Make another perpendicular slit as done previously. Fill equal amounts of the ground mixture in between the slits of the eggplants and keep the left over stuffing aside.


Take 2 tbsp oil in a vessel, heat it and add the stuffed eggplants to the vessel.
Close the vessel with lid and cook for 5-7 minutes then add leftover stuffing and little bit water and cover and cook till it gets soft but not too soft. Cook uncovered for 1-2 minutes.

Garnish with fresh, finely chopped coriander leaves. Serve hot with rotis or steamed rice….

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About Pure Vegetarian Bites

Site Administrator and Creator
This entry was posted in Curries, Eggplant / Baingan, Main Course and tagged , , , . Bookmark the permalink.

14 Responses to Indian Stuffed Eggplant / Bharwa Baingan

  1. Good luck on your food blogging journey – i see you are off to a great start… Love the pictures and the delicious items you’ve created. Hope to drop by often to feast 🙂

  2. Deeps @ Naughty Curry says:

    mouth watering! i love brinjal and stuffed happens to be my fav… gonna try ur version wth peanuts soon 🙂

  3. maayeka says:

    Delicious brinjals ..loved the stuffing and the beautiful clicks..

  4. The pictures are sooo tempting.. the filling sounds delicious would love to try it if I get the right baingan. I love baingan in any form but here in Kerala it’s hard to get this kind of baingan. We usually get green long baingan another variety which doesn’t taste the same.

    • Anisha, believe me it tastes good too. I never tried with green baingan. You can try this masala with green bangain. Since it is long, make only one slit and fill it with masala. It might not be same but it could be some what similar. Let me know how it comes out.

  5. Looks amazing, love your appetizer plates

  6. Sravs says:

    Quiet tempting and super appetizing one !! Thanks for linking to the event !! Appreciate it !!

    Ongoing event CC:Splash Into Summer

  7. Pingback: Cook your dreams: One year Blogiversary, recap and celebration recipe | Pure Vegetarian Bites

  8. saigeetha says:

    Hi there!I visited your space for the first time today.It is lovely.Loved your stuffed brinji’s very much 🙂

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