Wednesday, October 7, 2015

Bharwan Baingan

"Bharwan Baingan"
Baingan or Brinjals are a very versatile vegetable and can be cooked in many different ways, the best thing about them are they absorb flavors very well. They come in various sizes and can be used to make a variety of dishes ranging from dips and appetizers or as traditional Indian dishes like Baingan Ka Bharta , Begun Bhaja, Baghare Baingan or just a simple Aloo Baingan Ke Subzi.

As a kid I really disliked Baingan the only thing which was my favorite is Begun Bhaja. M ymom's a wonderful cook and she always used to make different dishes out of Baingan, insist that we at least taste it and slowly over a period of time I started loving it. Trust me if cooked well its delicious....

Bharwan Baingan is a very simple yet flavorful dish which is prepared with baby brinjals. The brinjals are stuffed with a blend of roasted whole spices which have been ground along with other powdered spices and slow cooked over medium flame.


Baby baingan / Brinjal / Eggplant - 6-8 pcs
Mustard oil - 2 tablespoon for cooking.

For the filling
Fennel seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Kalongi / Nigella seeds - 1/2teaspoon
Mustard seeds - 1 teaspoon
Asafoetida - a generous pinch
Coriander powder - 1 tablespoon
Dry mango Powder -1 teaspoon
Red chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Salt to taste
Mustard oil - 1 teaspoon


For the filling

Dry roast the whole spices ( fennel seeds, fenugreek seeds, Kalongi and mustard seeds) in a pan until they start to change colour and release there aroma. Turn off the heat and let it cool.

Once cooled transfer the roasted spices into a dry grinder add asafoetida, coriander powder, dry mango powder, red chili powder along with turmeric powder and grind to a coarse powder.

Transfer the contents into a bowl add salt and mustard oil, mix well and keep aside until we prepare the brinjals.

Wash the brinjals and dry them with a kitchen napkin. Make 4-5 deep slits in the brinjal ensuring that they are cut into wedges but are well attached at the stalk. Slit all brinjals before you start filling

Once all the brinjals are cut and ready, fill one brinjal at a a time generously with the stuffing masala, ensuring that there is enough filling in between the slits. Repeat process until all the brinjals are stuffed. Don't discard any leftover stuffing masala.

Once all the brinjals are stuffed and ready heat oil in a kadhai, as we are using mustard oil ensure that its heated up to the smoking point, give the kadhai a nice swirl so that the sides are well coated with oil. Carefully slide one stuffed brinjal at a time, cover and cook for 3-4 minutes.

Once the brinjals have cooked for 3-4 minutes, remove the lid and turn the brinjals on to the other side, at this stage add any leftover stuffing masala, mix well and cover and cook. Kepp checking the brinjals and gently turn sides at regular intervals to ensure that the brinjals are cooked thru.

Once the brinjals have cooked and are tender remove the lid and cook for 2-3 minutes to get rid of extra moisture and do keep a close look to avoid the brinjals from burning. Once done turn off the flame.

Serve hot along with Chapati, Paratha or just enjoy it with simple Dal Chawal


I have used Mustard oil for this recipe but you can replace it with any other cooking oil which is regularly used at your home.
I prefer to slit the Brinjal just before stuffing as it avoids the cut brinjals from darkening.
There is no need to add any water for this dish as the brinjals have enough water content, which helps them cook in its own juice.
Initially its better to cover and cook and once the brinjal is tender then remove the lid and cook,

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