Bharwa baingan
Bharwa baingan, from above
VegVeganUttar Pradesh

Bharwa baingan

Small brinjals stuffed with a tangy fennel masala and slow cooked till buttery soft.

45 minTime
3 gProtein each
mediumSpice
Stuffed brinjal, UP style2 chapters · 1 min read

Make it your way

Grandma's waySmall brinjals, fennel amchur masala, slow cooked.
The original
168kcalsame
3 gproteinsame
7 gfibresame
45minutessame

Classic bharwa baingan.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)10 small round brinjals
Mustard oil3 tbsp
Coriander powder (ground coriander)1 tbsp plus 1 tsp
Fennel seeds2 tsp, powdered
Cumin powder (ground cumin)1 tsp
Red chilli powder (indian red chili powder)¾ tsp
Turmeric (ground turmeric)¼ tsp
Dry mango powder2 tsp
Garam masala½ tsp
Besan (chickpea flour, gram flour)1½ tbsp, roasted
Onion1 medium, finely chopped
Saltto taste

Method

3 steps
  1. 1Slit each brinjal into four from the bottom, keeping the stem end joined. Soak in salted water for 10 minutes.
  2. 2Mix the powders, amchur, besan, salt and 1 tbsp oil into a damp masala. Stuff into the brinjals.
  3. 3Heat remaining oil, fry the onion until soft, add the brinjals and any leftover masala. Cover and cook on low, turning gently every 5 minutes.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Bharwa baingan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Chicken keema paratha50 min
With a main Kathal ki sabzi50 min
With a main Urad dal khichdi35 min
To drink Thandai30 min
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