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How To Make Bharwa Baigan ,Masala Baigan, Stuffed Brinjals

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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.There are few popular variation of making bharwa baigan in Uttar pradesh according to individual taste and choice.

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.

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.

You can make so many recipes with brinjal. In Northern India the most popular one is

 

bharwa baigan

 

TIPS-
  1. This dish stays fresh for about 4 days at room temperature, during winters.
  2.  Variation-can substitute green gram with fresh green peas or fresh lilva or tuvar or without adding any of these,just stuff with the masala.
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5 from 1 vote

Bharwa Baigan /Masala Baigan/Stuffed Brinjals

Bharwa baigan Sabzi -Baby eggplants stuffed with fresh green gram and Indian spices- a specialty of Uttar Pradesh
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish, Tiffin recipes, Travel Food
Cuisine: Uttar Pradesh Cuisine
Keyword: bharwa baigan, Brinjal, masala, stuffed brinjal
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 8 Baby brinjals/Small round brinjals
  • 4 TBSP Fresh green gram/choliya optional
  • 2 Potatoes / Aloo
  • 2 TBSP Gram flour / Besan
  • 2.5 tbsp Coriander Powder / Dhaniya Powder
  • 2 tbsp Mango Powder / Amchoor Powder
  • 1.5 tbsp Red Chilli powder / Laal mirch powder
  • 2 tbsp Fennel Seeds / Saunf coarsely crushed
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Salt / Namak
  • 1/4 tsp Asafoetida / Hing powder
  • 5 tbsp Mustard Oil / Sarso ka tel

Instructions

  • Wash and slit the brinjals. Slice potatoes in thick roundels and then make a slit in the centre .
  • Take a bowl and mix all the spices, gram flour, fresh green gram and oil.
  • Stuff this mixture in the brinjals and potatoes.
    masala baigan
  • Gently press and seal the mixture by pressing it with your thumb.
  • Heat 5 tbls of oil in a pan, add asafoetida, and then put potatoes and brinjals, mix gently and then cover and cook on slow flame .
  • Keep turning the sides after every 2 minutes.
  • It will take approx.10 minutes to cook .
  • Sprinkle some chopped coriander when done.
  • Serve hot or cold.
  • Serving suggestions-serve as a side dish with meals or use as a travel food.

Notes

TIPS-
  1. This dish stays fresh for about 4 days at room temperature, during winters.
  2.  
     Variation-can substitute green gram with fresh green peas or fresh lilva or tuvar or without adding any of these,just stuff with the masala.

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Comments

  3. Fathima says

    Stays fresh for four days without refrigeration! Wow! What a treasure we have in our traditional recipes. Thank you so much for this unusual recipe. Can we make it with green peas, because I am in Saudi and I dont think green gram will be available here?

    Reply

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