Bharwan Baingan (Stuffed Baby Eggplant/Brinjal)
About Bharwan Baingan (Stuffed Baby Eggplant/Brinjal)
Stuffed vegetables and meat are popular across cultures worldwide. They vary in terms of ingredients, spices, condiments, and cooking methods. Some are deep-fried, shallow-fried, baked, or even cooked underground, as seen in certain Hawaiian delicacies. The variations are endless.In India, every state boasts unique stuffed vegetable recipes. Coastal regions often use coconut in their stuffing, while other areas rely on locally available produce. Regardless of the recipe, stuffed dishes are always delicious and timeless, making them cherished culinary treasures.This particular recipe was shared by my aunt, Alka Narayan. She joined our family nearly three decades ago when I was a young child and brought magic to our dining table with this recipe. Although I was too small to remember many details, I vividly recall her delightful stuffed brinjals served with hot, ghee-smeared rotis and aromatic, perfectly cooked Basmati rice.These stuffed brinjals are simple to prepare and feature a delicious stuffing. The recipe includes the Bengali Panchphoron masala—a blend of five roasted and powdered spices. I’ll also share the recipe for this special masala.I recently asked my aunt for the recipe, and she gladly shared it. Now, I am delighted to pass it on to all of you!
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Recipe Time & More
Ingredients
- 4 Aubergine (brinjal / eggplant)
- 2 tsp Turmeric Powder
- 1/2 ltr Water
For Stuffing
- 3 Onions (big, sliced)
- 2 tbsp Coriander Seeds (roasted)
- 1 tsp Salt (or as per taste)
- 1/2 tbsp Kashmiri red chili powder
- 1 tsp Turmeric Powder
- 2 tsp Panchphoron (recipe given)
- 2 tbsp Powdered Jaggery (sugar can be used)
- 1/4 cup Oil
- 2 tbsp Coriander
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Instructions
Preparing the Brinjal
- Wash and wipe the Brinjals. Trim the extra green elongations leaving only the stalk on top. Mix the water and turmeric powder in a deep bowl.
- With a sharp knife slit each Brinjal from the centre and open it slightly.
- Scoop out the seeds from both the sides so that it resembles small cups. Immerse it in the turmeric water to prevent it from oxidising and turning black.
- Prepare all the Brinjals the same way and keep them immersed in the Turmeric water.
Preparing the Stuffing
- Grind the roasted Coriander seeds to a coarse powder in a grinder.Now in a blender add the sliced Onions and 1/3 cup of water. Grind to a fine paste.
- Now add the ground Coriander seeds,salt,chilli powder, Panchphoron Masala and powdered jaggery/sugar and blend again.Taste for salt. Now the filling is ready.
Stuffing and frying the Brinjals
- Heat Oil in a fry pan or Kadai on medium heat. Take each Brinjal from the Turmeric water and wipe it with a kitchen towel to drain all the water. Put 1 tbsp stuffing in the middle.
- Close the other part over and tie with the string to ensure the filling does not come out.
- Prepare all the Brinjals the same way. There will be Masala left so don't worry. We will use it for the gravy.
- You might find this a bit difficult as the Brinjals tend to be very slippery. Tie multiple times but not too tightly. You may want to tie both vertically and horizontally for ultimately you need to discard the thread.
- Gently keep the Brinjals in the hot Oil and cover them with a lid. Let them cook for 5 minutes,then open and turn them around to cook the other side. Do this with the help of a pair of tongs (Chimta) for easy turning.
- Cook till the skin begins to wrinkle and the Brinjals are cooked. Do not over cook them as they will disintegrate. Keep them on a plate lined with absorbent paper.
- Remove the Oil from the frypan and reserve 2 tbsp for frying the gravy. Fry the leftover Masala till the raw smell disappears and a lovely aroma emanates.
- Snip off the string or thread gently from the Brinjals and add them to this Gravy and cook for 2-3 minutes turning them once in between.
- Garnish with Coriander Leaves and serve with rice or roti or both..:)!
Recipe Notes
THE PANCHPHORON MASALA (Powder and store in an airtight container.Very delicious when used in any subzi)
- 2 tsp Fenugreek seeds (methi dana)
- 2 tsp Kalonji Seeds (Onion seeds/Nigella Sativa)
- 2 tsp Mustard Seeds(Rai)
- 2 tsp Fennel Seeds (Saunf)
- 2 tsp Cumin Seeds(Jeera)
- 2 dried red Kashmiri Chillies
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 317kcal | Carbohydrates: 44g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 612mg | Potassium: 1259mg | Fiber: 17g | Sugar: 26g | Vitamin A: 417IU | Vitamin C: 17mg | Calcium: 87mg | Iron: 2mg
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Amrita Iyer
Articles: 686 Comments
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What a delicious recipe! Thanks for posting.
This is fantastic! Thank you for sharing.
Looks so good! Can’t wait to try it.
Such a tempting dish! Thank you.
Amazing flavors….!!
yum yum