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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Easy Dinner Recipes, Easy Lunch Recipes, Easy Tiffin Recipes, Main Course, Side Dish
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

  • 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

Method
 

  1. Wash & pat dry baingan (eggplants)
For Stuffing
  1. 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.
  2. Also, add salt to taste and coriander leaves. Grind to a coarse paste.
  3. Do not add water while grinding. Transfer the masala onto a plate.
  4. Cut the green bottom part of eggplant and discard.
  5. Make slit in the eggplant, keeping bottom part intact, so that each eggplant is divided into 4 parts.
  6. Put eggplants in salted water immediately to stop oxidation.
  7. Stuff each eggplant with masala. Make sure to keep some masala for the curry.
Making Bharwa Baingan (Stuffed Egpplant Curry)
  1. Heat oil, add mustard seeds, cumin seeds, hing & tumeric powder.
  2. Add finely chopped onions and cook till translucent.
  3. Add the stuffing masala paste and saute for 1 minute on medium flame.
  4. Add half a cup of water, cook masala for 2 minutes.
  5. Add kashmiri red chilli powder that gives nice colour to this dish.
  6. Cook till oil seperates from the masala
  7. Once masala is cooked, add stuffed eggplants & mix well.
  8. Add 3 cups of water. Check for the seasoning & adjust accordingly.
  9. Let the curry come to a boil.
  10. Cover and cook eggplants.
  11. Keep on stirring occasionally as we have added peanuts that may stick to the bottom of the pan.
  12. Once, eggplants are almost cooked, add 1/2 tsp jaggery or sugar (optional)
  13. Cook for another 2 minutes.
  14. Lastly, add finely chopped coriander leaves.
  15. Bharwa Baingan (Stuffed Eggplant Curry) is ready
  16. Transfer to a serving plate and garnish with corinader leaves
  17. Serve with bhakri or roti.

Video

Notes

Important - Avoid using peanuts if you are allergic to nuts.
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