Bharwa baigan Sabzi -Baby eggplants stuffed with fresh green gram and Indian spices- a specialty of Uttar Pradesh
Bharwa Baigan Sabzi- During summers we often make stuffed vegetables which easily stays well for 2-3 days ,though we can make many variety of stuffed vegetables but baby brinjals are so popular that we have numerous variation of making them,every region have there own favorite way of making them.
In southern part of India ,tamarind and coconut is used to make bhawa baigan and in Maharashtra and Gujarat they use peanuts,gram flour for stuffing. But in Uttar pradesh we rarely use coconut and tamarind.Though there are few popular variation of making bharwa baigan in Uttar pradesh according to individual taste and choice, but this simple and delicious version of bharwa baigan is the most popular as only dry spices are used to make this so its quick and have a long shelf life so great to make in summers and also a good travel food.
You can make so many recipes with brinjal. In Northern India the most popular one is Baigan ka Bharta. In my family Sem Baigan, U.P Style Bharwa Baigan, Choliya aur Baigan ki sabzi, Aloo Baigan ki sabzi are made regularly and everyone enjoyed these preparations.
These Bharwa baigan are specially made in winters when fresh green gram is easily available in the market. But you can make it with out the green gram or use fresh peas instead of gram. It taste awesome both ways.
- Small round brinjals ,eggplants – 8
- Fresh green gram/choliya – 4 tblsp (optional)
- Potatoes – 2
- Gram flour – 2 tblsp
- Coriander powder – 2.5 tblsp
- Mango powder – 2 tblsp
- Chilli powder – 1.5 tblsp
- Crushed fennel seeds ,saunf – 2 tblsp
- Turmeric – 1/2 tsp
- Salt – 1 tsp
- Asafoetida – 1/4 tsp
- Oil – 3 tblsp + 5 tblsp
- Serve hot or cold.
Serving suggestions-serve as a side dish with meals or use as a travel food.
- This dish stays fresh for about 4 days at room temperature, during winters.