Stuffed Eggplant - "Bharwa Baingan" Recipe

Name: Stuffed Eggplant - "Bharwa Baingan"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 baby eggplants washed, stalk trimmed and partially slit into quarters; 2 medium potatoes boiled-peeled- diced into big cubes, optional; 3 tablespoons flour Roasted Bengal gram; 3 tablespoons peanut Roasted, coarsely powdered; 2 teaspoons coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon chilli powder; 3 tablespoons dessicated coconut grated; 1 teaspoon chopped garlic very finely; 1 teaspoon amchur powder; 1 teaspoon sesame seeds; 3/4 teaspoon black mustard seeds; 1/4 teaspoon cumin seeds; 3 pinches asafoetida; salt to taste; 5 tablespoons olive /canola oil; coriander Fresh chopped, to garnish

Servings: persons

6 baby eggplants washed, stalk trimmed and partially slit into quarters
2 medium potatoes boiled-peeled- diced into big cubes, optional
3 tablespoons flour Roasted Bengal gram
3 tablespoons peanut Roasted, coarsely powdered
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
3 tablespoons dessicated coconut grated
1 teaspoon chopped garlic very finely
1 teaspoon amchur powder
1 teaspoon sesame seeds
3/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
3 pinches asafoetida
salt to taste
5 tablespoons olive /canola oil
coriander Fresh chopped, to garnish

1
To roasted gram-flour, add peanut powder,coriander, cumin, turmeric, red chilli powders,amchur, sesame seeds, asafoetida, chopped garlic, coconut and chopped garlic in a bowl. Mix well.
2
Fill the slits in the eggplants with this spice mixture. Keep aside. Do not worry if the mixture is still left. Its always used in the curry.
3
In a pressure cooker, add diced potatoes eggplants and cook for upto 3 whistles. Once cool remove.
4
Heat the oil in a pan (on a medium flame) till hot. Now add the mustard seeds, cumin seeds, asafoetida and cook till spluttering stops. Now add these eggplants and gently stir.Add the left over spice mixture. Cover & cook till the eggplants are done. Stir occasionally but do it gently to avoid knocking the filling out of the eggplants.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 baby eggplants washed, stalk trimmed and partially slit into quarters, 2 medium potatoes boiled-peeled- diced into big cubes, optional, 3 tablespoons flour Roasted Bengal gram, 3 tablespoons peanut Roasted, coarsely powdered, and more.

Yes, Stuffed Eggplant - "Bharwa Baingan" falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Eggplant - "Bharwa Baingan"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions