Stuffed Baby Eggplant (Bharwan Baingan): A Flavorful Indian Recipe

45 minutes

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Stuffed Baby Eggplant (Bharwan Baingan): A Flavorful Indian Recipe - Plattershare - Recipes, food stories and food lovers

4.34 from 6 votes
North Indian

About Stuffed Baby Eggplant (Bharwan Baingan): A Flavorful Indian Recipe

Savor the exquisite flavors of Bharwan Baingan, a beloved Indian classic featuring tender baby eggplants brimming with a fragrant symphony of spices. This heirloom recipe delivers a harmonious blend of sweet, salty, and spicy notes, promising an unforgettable culinary experience.
Imagine succulent eggplants gently cooked to perfection, then generously filled with a vibrant medley of sauteed onions, fresh coriander, aromatic Panch Phoran, and a touch of jaggery. Served alongside fluffy basmati rice or warm roti, this comforting dish is a true feast for the senses.
Follow our easy-to-follow instructions and create an authentic Bharwan Baingan that will transport you straight to the heart of India's rich culinary heritage.
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Recipe Time & More

Prep25 minutes
Cook20 minutes
Total45 minutes
Calories317 kcal
Serves4
Served AsLunch
Recipe TasteSaltySpicy

Ingredients
 

Baby Eggplants

Stuffing

Garnish

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Instructions
 

Preparing the Eggplants

  • Wash and dry the baby eggplants. Trim away any excess green parts, leaving the stalk intact.
  • Make a slit lengthwise down the center of each eggplant, being careful not to cut all the way through. Open the eggplant slightly.
  • Using a small spoon, carefully scoop out some of the seeds from each eggplant, creating a small cavity for the stuffing. Soaking the eggplants in turmeric water prevents them from oxidizing and turning brown.
  • In a bowl, combine the water and ½ teaspoon of turmeric powder. Submerge the prepared eggplants in the turmeric water while you prepare the stuffing.

Preparing the Stuffing

  • Coarsely grind the roasted coriander seeds. In a blender, combine the sliced onions and ⅓ cup of water. Blend until a smooth paste forms.
  • Add the ground coriander seeds, salt, red chili powder, Panch Phoran, turmeric powder, and jaggery (or sugar) to the blender. Blend again until well combined. Taste and adjust salt if needed.

Stuffing and Frying the Eggplants

  • Heat the oil in a large skillet or kadai over medium heat. Remove the eggplants from the turmeric water and pat them dry with a kitchen towel. Stuff each eggplant with about 1 tablespoon of the prepared stuffing.
  • Gently place the stuffed eggplants in the hot oil. Cover the skillet and cook for about 5 minutes. Covering the pan helps the eggplants cook evenly and retain moisture.
  • Uncover the skillet and carefully turn the eggplants using tongs. Cook the other side for another 5 minutes, or until the skin starts to wrinkle and the eggplants are tender. Be careful not to overcook, as they can become mushy.
  • Remove the cooked eggplants from the skillet and place them on a plate lined with paper towels to absorb excess oil.
  • Remove most of the oil from the skillet, leaving about 2 tablespoons. Add the remaining stuffing to the skillet and cook until fragrant and the raw smell disappears. This creates a flavorful gravy for the dish.
  • Add the cooked eggplants to the gravy and cook for 2-3 minutes, turning them once, to coat them evenly. This step allows the eggplants to absorb the flavors of the gravy.
    Stuffed Baby Eggplant (Bharwan Baingan): A Flavorful Indian Recipe - Plattershare - Recipes, food stories and food lovers
  • Garnish with fresh coriander leaves and serve hot with basmati rice or roti.
    Stuffed Baby Eggplant (Bharwan Baingan): A Flavorful Indian Recipe - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Good To Know

  • You can make a large batch of the panch phoron masala and store it in an airtight container for later use.
  • The panch phoron masala is made by dry roasting the following spices individually and then powdering them finely:
    • 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

Expert Tips

  • For a deeper, smokier flavor, roast the spices until they are fragrant and slightly darker in color.
  • Adjust the amount of Kashmiri chilies to control the heat level of your panch phoron masala.
  • This spice blend is fantastic in vegetable dishes, lentil soups, and even sprinkled on yogurt.

Storage Instructions

  • Store the panch phoron masala in an airtight container in a cool, dark place for up to 3 months.

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4.34 from 6 votes

Recipe Nutrition

Calories: 317kcalCarbohydrates: 44gProtein: 6gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 612mgPotassium: 1259mgFiber: 17gSugar: 26gVitamin A: 417IUVitamin C: 17mgCalcium: 87mgIron: 2mg

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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