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Spicy Bharwa Baingan - Stuffed Brinjal Recipe

Bharwa Baingan recipe - a traditional Indian stuffed eggplant curry bursting with aromatic spices and rich flavors.Perfect for a quick, savory dinner!
Pratima Singh

 

Stuffed Brinjal

Discover the magic of Indian domestic cooking with this proper Spicy Bharva Brinjal recipe. Tender eggplants are slit and full of a zesty, aromatic blend of roasted peanuts, coconut, and spices—a super side dish to elevate any meal!

Ingredients

 For the Brinjal:

  • 8–10 small brinjals (eggplants)
  • Salt (for soaking & seasoning)

 For the Stuffing:

  • 2 tbsp oil
  • half cup finely chopped onions
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, finely chopped
  • half cup roasted peanuts
  • 1/4cup grated coconut 
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • half tsp cumin powder
  • Salt to flavor
  • half tsp tamarind paste or juice of one lemon 
  • A few curry leaves, chopped 

 Instructions

  1. Prepare the Brinjals:  
    • Wash the brinjals thoroughly. Make a vertical slit in each, ensuring the stem remains intact. 
    • Lightly rub salt on the surfaces and slits, then soak them in salted water for 10–15 minutes. This softens the eggplants and allows save you discoloration.
  2. Make stuffing:   
    • In medium heat, take a pan, 2 tablespoons oil. Add chopped onions until they are soft and translucent. 
    • Add ginger-garlic paste and green chillies, cook until their raw aroma is reduced.  Stir in coarse ground roasted peanuts and grated coconut.
    •  Mix with red chilly, turmeric, coriander and cumin powder with salt. Allow the spices to roast for 2-3 minutes.
    •  Add tamarind paste or lemon juice for a sour taste . Allow the stuffing to cool a little.
  3. Fill the brinjals: 
    •  Fill the slit with ready fill in each brinjal, press gently to ensure that the flavors are well filled inside.
  4. Cook stuffed brinjals:   
    • Heat a splash of oil in a deep heavy bottomed pan.  
    • Arrange the stuffed brinjals in the pan and slightly stir them on all sides until a light golden color is colored.
    •  Reduce the heat, cover with lid, and cook for about 15-20 minutes until the eggplant is tender and pour with  powdered spices.
  5. Finish and serve:  
    • At the end garnish with freshly chopped coriander and serve hot. 
    • Enjoy brinjals with  boiled rice, roti or paratha or festival Indian meal.

 Tips and variety

  • Crispy Option: For a slight crunch, make a shallow-fry after cooking stuffed brinjals.
  • Flavor Twist: Insert a pinch of finely chopped tomatoes or garam spices in the stuffing for extra depth.
  • Mac-forth: Prepare the stuffing in advance and refrigerator; Ingredients and cook brinjals when needed for a quick, delicious meal.

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