Bharwa Baingan | Stuffed Eggplant curry

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Bharwa Baingan is a versatile, flavourful traditional Indian dish made with small purple eggplants also known as brinjal that are cooked in aromatic coconut-peanut-based gravy.

The term “Bharwa” means stuffed and “Baingan” means eggplant in Hindi.

This dish is known for its rich flavours and is typically served with roti, phulka or puri.

This is a vegan, beginner-friendly, easy-to-make recipe.

Bharwa Baingan | Stuffed Eggplant curry

About Bharwa baingan (Stuffed Eggplant Curry)

Bharwa baingan is popular all across India and is made with several variations depending from region to region.

In the Northern parts of India, you will come across stuffing that is made using besan (gram flour) along with spices.

In the Southern Part of India, a spicy version using lots of red chillies and tamarind goes into making this bharwa baingan which gives it a spicy and tangy flavour.

In the Eastern parts, mustard seed oil and poppy seeds are used to give a sharp taste to this stuffed baingan.

In Western India like Maharashtra and Gujarat, the stuffing often includes peanuts, coconut, and sesame seeds giving it a nutty and mildly sweet taste and is served with bhakri, rotla or chapati.

Apart from being just an everyday dish, this bharwa baingan is often made during special occasions like weddings, thread-ceremony, festivals and family gatherings.

It hardly takes any effort to make this delicious curry.

This curry can be made in a pressure cooker, instant pot and saucepan.

Bharwa Baingan is a family favourite. We often make it for Sunday lunch and on auspicious occasions.

The main ingredient is eggplants. Small, tender purple or green eggplants are best as they are easy to stuff and cook faster.

Basic spices which are easily available in any Indian household are used.

Dry, desiccated or fresh coconut is used to give a depth of flavour and texture to the dish along with some roasted peanut powder that adds a perfect crunch.

Other ingredients such as jaggery, tamarind, or tomatoes are added to balance the taste of bharwa baingan.

Apart from this bharwa baingan we also make aloo baingan sabzi (eggplant potato curry), baingan bharta (mashed aubergine), baingan pakoda (Eggplant Fritters)

This one-pot dish comes together in less than 45 minutes. If you love eggplants (vangi/baingan) then you are going to love this unique stuffed brinjal curry.

Bharwa baingan is a healthy, nutritious dish. Eggplants provide vitamins and minerals like vitamin K, vitamin B6 and manganese.

Peanut and coconut on the other hand adds protein and healthy fats.

This is such a versatile recipe that goes along beautifully with flatbreads and rice.

Important – Avoid using peanuts if you are allergic to nuts

Recipe Video


Baingan (Eggplants) – To make bharwa baingan (stuffed eggplant curry) small purple variety of eggplants are used as they have more flavour and cook fast.

Onions – We will require finely chopped onions.

Roasted Peanut Powder –To make homemade peanut powder, dry roast peanuts till they get mildly charred. Remove the skin and grind to a coarse or fine powder as preferred.

Coconut – I have used desiccated coconut for this recipe. You can use freshly scrapped or dry-grated coconut instead.

Spices & Herbs For The Stuffing – To make the stuffing masala, we will require ginger, garlic, green chilles, and coriander leaves.

For Tempering – We will need mustard seeds, cumin seeds and hing (asafoetida).

Spice Powders – Basic spices like coriander powder, cumin powder, garam masala powder, red chilli powder, and turmeric powder are used.

Gul (Jaggery): The flavours of Bharwa baingan are perfectly balanced with the addition of gul (jaggery). You can use 1 teaspoon of sugar instead of jaggery here. (optional)

Salt to season

Oil – I have used sunflower oil here. For the best flavour, you may use mustard oil. Heat mustard oil till you see the fumes coming from the oil and then only add the spices.

Frequently Asked Questions

Is Bharwa Baingan a vegetarian dish?

Yes, bharwa baingan is a vegetarian recipe. This is also a vegan recipe unless anyone adds a non-vegan ingredient.

Is Bharwa Baingan gluten-free?

The recipe shown here is not gluten-free as we have added hing (asafoetida). To make it gluten-free, skip adding hing.

Can I use large eggplants for making this recipe?

Traditionally small eggplants are used in making this recipe. You can use large eggplants by cutting them into small pieces. They won’t get stuffed but you can directly add them to the masala gravy.

Can I make Bharwa Baingan without onions and garlic?

Yes, instead substitue with other flavourful spices and herbs.

Check out Maharashtrian style bharwa baingan without onion & garlic.

Can I make Bharwa Baingan without Peanuts?

Yes, instead use desiccated or fresh coconut.

Is Bharwa Baingan suitable for keto diet?

Yes, as we have used high-fat ingredietns like peanuts and coconut and avoided any high-carb ingredients this is a keto friendly recipe.

Can I freeze Bharwa Baingan?

Yes, you can free bharwa baingan. Allow it to cool down completely. Place it in a freezer-safe container.
Reheat before serving. Consume within a month.

How to avoid getting eggplants become mushy?

Choose fresh and frim eggplants. Avoid overcooking. Avoid very less water while cooking to prevent them from getting too soft.

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Bharwa Baingan | Stuffed Eggplant curry


Maharashtrian Style Bharwa Baingan also called Bharli Vangi is a simple variation that is made without using onions and garlic.

You may also add potatoes in this curry.

Serving Suggestions

This bharwa baingan (stuffed eggplant curry) is best served with jowar (sorghum) bhakri. It also goes well with whole wheat poori and roti.

This curry can also be served with rice dishes such as plain steamed rice or vegetable pulao or vegetable biryani.

Storage Options

Bharwa baingan (stuffed eggplant curry) stays good for 3-4 days in the refrigerator. Reheat before serving.

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More Baingan (Eggplant) Recipes

Maharashtrian Style Bharli Vangi (Stuffed Eggplant Curry)

Aloo Baingan Sabzi (Eggplant Potato Curry)

Baingan Bharta (Mashed Aubergine)

Baingan pakoda (Eggplant Fritters)

How to make bharwa Baingan (Stuffed Eggplant Curry)

Bharwa Baingan | Stuffed Eggplant curry


Avoid using peanuts if you are allergic to nuts.

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Recipe Card

Bharwa Baingan | Stuffed Eggplant curry

Bharwa Baingan | Stuffed Eggplant Curry

Bharwa Baingan is a versatile, flavorful traditional Indian dish made with small purple eggplants also known as brinjal that are cooked in aromatic coconut-peanut-based gravy.
This is a vegan, beginner-friendly, easy-to-make recipe.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Easy Dinner Recipes, Easy Lunch Recipes, Easy Tiffin Recipes, Main Course, Side Dish
Cuisine Indian
Servings 4 people


  • 4 Baingan (Eggplants)
  • 1 Onion, finely chopped
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1/4th teaspoon Hing (asafoetida)
  • 1/2 teaspoon Turmeric Powder
  • 1 tablespoon Kashmiri Red Chilli Powder
  • 1/2 teaspoon Jaggery (Gul) OR 1/2 teaspoon Sugar (optional)
  • 3 tablespoons Oil

For Stuffing Masala

  • 1/2 cup Desiccated Coconut (aprox.75 grams)
  • 1/4th cup Roasted Peanut Powder (aprox. 50 grams)
  • 6-7 Garlic Cloves
  • 1 inch Ginger
  • 1 Green Chilli
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Cumin Powder
  • 1 teaspoon Garam Masala Powder
  • 1/4th cup Coriander Leaves (Cilantro)
  • Salt to taste


  • Wash & pat dry baingan (eggplants)

For Stuffing

  • In a blender, add desiccated coconut, roasted peanut powder, garlic cloves, ginger, green chillies, turmeric powder, red chilli powder, coriander-cumin powder and garam masala powder.
  • Also, add salt to taste and coriander leaves. Grind to a coarse paste.
  • Do not add water while grinding. Transfer the masala onto a plate.
  • Cut the green bottom part of eggplant and discard.
  • Make slit in the eggplant, keeping bottom part intact, so that each eggplant is divided into 4 parts.
  • Put eggplants in salted water immediately to stop oxidation.
  • Stuff each eggplant with masala. Make sure to keep some masala for the curry.

Making Bharwa Baingan (Stuffed Egpplant Curry)

  • Heat oil, add mustard seeds, cumin seeds, hing & tumeric powder.
  • Add finely chopped onions and cook till translucent.
  • Add the stuffing masala paste and saute for 1 minute on medium flame.
  • Add half a cup of water, cook masala for 2 minutes.
  • Add kashmiri red chilli powder that gives nice colour to this dish.
  • Cook till oil seperates from the masala
  • Once masala is cooked, add stuffed eggplants & mix well.
  • Add 3 cups of water. Check for the seasoning & adjust accordingly.
  • Let the curry come to a boil.
  • Cover and cook eggplants.
  • Keep on stirring occasionally as we have added peanuts that may stick to the bottom of the pan.
  • Once, eggplants are almost cooked, add 1/2 tsp jaggery or sugar (optional)
  • Cook for another 2 minutes.
  • Lastly, add finely chopped coriander leaves.
  • Bharwa Baingan (Stuffed Eggplant Curry) is ready
  • Transfer to a serving plate and garnish with corinader leaves
  • Serve with bhakri or roti.


Keyword bharli vangi recipe, bharwa baingan recipe, brinjal recipes, curry recipes, easy dinner recipes, easy vegan recipes, easy vegetarian recipes, eggplant recipes, Indian vegetarian recipes, stuffed eggplants

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