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Ingredients
- Serves 5 people
For Bharwa Baingan Masala:
10 g peanuts
3 g coriander seeds
3 g cumin seeds
2 g fenugreek seeds
3 g red chili powder
2 g turmeric powder
3 g Amchur (dry mango powder)
3 g salt
For the Bharwa Baingan:
11 baby eggplants
15 ml oil
5 g cumin seeds
1 bay leaf
2 g Hing (asafoetida)
1 white onion, finely-chopped
10 g ginger-garlic paste (5g ginger + 5g garlic)
3 g turmeric powder
3 g red chili powder
3 g Garam Masala powder
150 ml tomato puree
100 ml water
2 to 4 g salt to taste
few sprigs of fresh coriander (for garnish)
Bharwa Baingan (Stuffed Baby Eggplant Curry)
Bharwa Baingan is a North-Indian specialty from the province of Punjab. This dish features whole baby eggplants stuffed with a delicious spice mix and cooked in a flavorful curry. This dish is particularly made in the winter months due to the availability of the eggplant, and it brings about a homely and warm feeling to the kitchen with its aromas.
- Medium
- 10 min
- 40 min
- 15 min
- 3 steps
- 22 Ingredients
- Medium
- 3 steps
- 22 Ingredients
- 10 min
- 40 min
- 15 min
Instructions
-
Prepare the baby eggplants
- Rinse the eggplants under cold running water.
- Keeping the stalk end intact, make deep incisions in the bottom of the eggplant in the shape of an X.
- Reserve the eggplants in water so that they do not turn brown.
-
Make the Bharwa Baingan masala
- In a pan over low heat, toast the peanuts until they turn golden brown or for about 2 to 3 minutes. Transfer to a plate and cool.
- Add the coriander seeds, cumin seeds, fenugreek seeds, chili powder, Garam Masala, turmeric powder and Amchur.
- Once all the spices are toasted, add all of the components to a blender or a spice grinder, and blend to a fine spice powder.
- Remove the eggplants from water and pat dry. Apply the Bharwa Baingan spice mix generously to the inside of the eggplants.
-
Make the Bharwa Baingan Masala
- In a large pot over medium heat, add oil and heat. Add the cumin seeds and cook them until you hear a crackling sound. Add the bay leaf and asafoetida and cook for 1 minute.
- Add in the stuffed eggplant to the hot oil and cook for a minute.
- Cover and cook on a low heat until the eggplants are half-cooked, or for about 5 to 6 minutes. Once half-cooked, set aside to cool
- In the same pot, add the onion and cook until translucent, or for about 2 to 3 minutes.
- Add the ginger-garlic paste and cook until the raw flavor and aroma of the paste disappears, or for about 1 to 2 minutes.
- Add turmeric powder, red chili powder, and Garam Masala powder.
- Add the tomato puree and cook well, or for about 5 to 6 minutes.
- Add in the fried eggplant and salt to taste. Mix gently, ensuring that you do not break the cooked eggplants.
- Pour in the water and mix gently. Cover and simmer for 10 minutes, or until eggplants are cooked completely.
Plate and Serve!
Serve the Bharwa Baingan piping hot and garnish with a few sprigs of coriander.
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Ingredients
- Serves 5 people
-
For Bharwa Baingan Masala:
10 g peanuts
3 g coriander seeds
3 g cumin seeds
2 g fenugreek seeds
3 g red chili powder
2 g turmeric powder
3 g Amchur (dry mango powder)
3 g salt
-
For the Bharwa Baingan:
11 baby eggplants
15 ml oil
5 g cumin seeds
1 bay leaf
2 g Hing (asafoetida)
1 white onion, finely-chopped
10 g ginger-garlic paste (5g ginger + 5g garlic)
3 g turmeric powder
3 g red chili powder
3 g Garam Masala powder
150 ml tomato puree
100 ml water
2 to 4 g salt to taste
few sprigs of fresh coriander (for garnish)
Nutrition
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