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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


  • 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


  • 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.


  1. This dish stays fresh for about 4 days at room temperature, during winters.
     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.