Print Recipe
5 from 1 vote

Bharwa Baigan /Stuffed Brinjals

Baby brinjals stuffed with Indian spices and stir fried
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dry curry, Main Course, Side Dish
Cuisine: Indian, Satvik Food

Ingredients

  • 15 Baby Brinjal / Baby Eggplant / Chhote Baingan
  • 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya
  • 2 tbsp Mango Powder / Amchoor Powder
  • 2 tbsp Red Chilli powder / Laal mirch powder
  • 3.5 tbsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tbsp Salt / Namak
  • 1.5 tbsp Fennel Seeds / Saunf coarse powder
  • 5.5 tbsp Mustard Oil / Sarso ka tel
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp Cumin Seeds / Sabut Jeera

Instructions

  • Wash brinjals and wipe them with a cloth.
  • If the brinjal stalks are green and fresh then don't remove them but if they are dry or discolored then remove them.
  • With a sharp knife make 2 or 4 slits in the brinjals .
  • Heat oil in a heavy and broad pan till it come to a smoking point (if you are not using mustard oil then skip this step) then let it cool down a bit.
  • Stuffing - In a bowl add mango powder,salt,turmeric, coriander powder, chili powder, crushed fennel and asafoetida.
  • Add 2 tbsp warm oil in the spices and mix, now add chopped fresh coriander and mix properly.
  • Stuff the brinjals with this prepared stuffing spice mix.
  • Add cumin seeds in the oil and when seeds start crackling add pinch of turmeric and 1/4 tsp salt and mix .
  • Add the stuffed brinjals in the pan (in which we have heated the mustard oil)
  • Sprinkle 2 tbsp of the remaining stuffing masala over the brinjals.
  • Cover the pan with a lid and cook on low heat.
  • If you have some left over stuffing mixture then you can stuff it in green chilies or thick potato roundels and cook them with brinjals.
  • Gently stir and turn the brinjals 2-3 times and cook till done.
  • Serve with roti, poori or daal -rice combo.

Notes

Note-
  1. The left over masala can be used to stuff okra,chilies and sliced thick potato slices etc.
  2. You can substitute fresh coriander with fresh fenugreek leaves/methi,both taste good.
  3. Traditionally mustard oil is used but you can use any oil which you normally use for your daily cooking.
  4. It easily stays well for 3 days at room temperature so also good as a travel food.