Bharwa Baingan or stuffed baingan is an easy and mouth watering Indian vegetarian Recipe. There are different colors and sizes of eggplant/ baingan available in the market. To make bharwa baigan we use baby eggplant/baingan, slit and stuffed with delicious spicy masala.
Vegetable recipes you may like: Dum Aloo Recipe, Mixed Vegetable, Paneer Butter Masala, Turai Chana Dal, Papad Mangodi Kadhi(Curry), Parval Stuffed, Parval Pak Etc.
Ingredients
- 12 small eggplant brinjal/ baingan/
- 2 tbsp Coriander powder
- ½ to 1 tsp Red chily Powder
- ½ tsp Turmeric powder
- Salt to taste
- 2 piece green chilli chopped
- 1 inch ginger grated
- 1 1/2 tbsp Mustard oil
- ½ tsp amchur Mango powder
- ½ tsp Cumin seeds jeera
- ½ tsp Garam Masala
Instructions
- Mix all the spice powders- coriander powder, red chily powder, turmeric powder,salt ,green chilli, ginger,1 tsp mustard oil,mango powder, garam masala in a plate and mix well. Masala is ready for stuffing.
- Wash and cut the stem of the baingan.
- Slit the baingan and be careful that you don’t cut the whole baingan it should be joined from the second end.
- Stuff baingan with the masala mentioned above and keep aside.
- Heat 1 tbsp mustard oil in a heavy bottom pan and tamper cumin seeds into it.
- When the seeds starts tampering put each stuffed baingan,stir and cover the lid.
- Cook baingan for 10 mins on low flame.
- Open the lid and flip the side of the baingan.
- Once both sides are cooked add the left over mixture and cook for another few mins.
- Keep on checking after a few mins to see if the baingan are cooked.
- Once cooked garnish with cilantro.
- Serve hot with roti, paratha or rice.
See Recipe Video
Nutrition
Serving: 1pcs | Calories: 62kcal | Carbohydrates: 3g | Fat: 5g | Sodium: 77mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 7.8mg | Calcium: 11mg | Iron: 0.7mg
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How to Make bharva baingan:
- Mix all the spice powders- coriander powder, red chily powder, turmeric powder,salt ,green chily, ginger,1 tsp mustard oil,mango powder, garam masala in a plate and mix well. Masala is ready for stuffing.
- Wash and cut the stem of the baingan.
- Slit the baingan and be careful that you don’t cut the whole baingan it should be joined from the second end.
- Stuff baingan with the masala mentioned above and keep aside.
- Heat 1 tbsp mustard oil in a heavy bottom pan and tamper cumin seeds into it.
- When the seeds starts tampering put each stuffed baingan,stir and cover the lid.
- Cook baingan for 10 mins on low flame.
- Open the lid and flip the side of the baingan.
- Once both sides are cooked add the left over mixture and cook for another few mins.
- Keep on checking after a few mins to see if the baingan are cooked.
- Once cooked garnish with cilantro.
- Serve hot with roti, paratha or rice.
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