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Bharwa Baingan Recipe – Stuffed Eggplant is a dish that will make your taste buds dance with joy! This recipe is not only delicious but also easy to make. If you are a fan of eggplant or baingan, then this recipe is perfect for you. It is an excellent vegetarian dish that can be served with rice or roti. This recipe requires 250 grams small spherical eggplants or 5 to 6 eggplants slit into 4 pieces from the center.
To make the stuffing mix, you need half a teaspoon of fennel seeds, one-third teaspoon of ajwain, a quarter teaspoon of ground turmeric, one teaspoon of Kashmiri Chili powder, a quarter teaspoon of ground ginger powder, two teaspoons of ground coriander powder, one-third teaspoon of ground cumin powder, one teaspoon of amchur powder, two tablespoons of dry roasted crushed peanuts, and half a teaspoon of salt. Mix all the ingredients well and set aside.
To prepare the eggplants, first rinse and pat dry them. Make four slits from the bottom and fill them with the stuffing mix. Rinse and chop the pearl onions like the eggplant by creating 4 slits in them.
In a deep pan, add three to four tablespoons of oil. Add mustard and cumin seeds and let them splutter. Add the stuffed eggplants and pearl onions, cover, and cook on low heat for five minutes. After five minutes, add one-fourth cup of water and gently mix. Cover and cook for another 20 to 25 minutes until the eggplants are well cooked. stir interThe onions will bloom open and mix them well. Turn off the heat and serve hot.
CONCLUSION –
This dish is perfect for any occasion, be it a family dinner or a party. It is a vegetarian recipe that everyone will love. The eggplants are stuffed with a flavorful mix of spices, giving them a delicious taste. The pearl onions add to the overall taste of the dish and make it even more tempting.
This recipe is not only delicious but also easy to make. You can prepare the stuffing mix in advance and stuff the eggplants when you are ready to cook. The cooking process is also straightforward, and you can make this dish in under an hour.
In conclusion, Bharwa Baingan Recipe – Stuffed Eggplant is a delicious and easy-to-make dish that you must try. The combination of spices and flavors in this recipe is sure to impress your taste buds. This dish is perfect for vegetarians and is a great way to enjoy eggplants. So, go ahead and give this recipe a try, and you won’t be disappointed!
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Aloo Matar – Instant Pot Potato Peas Curry
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Bharwa Baingan Recipe – Stuffed Eggplant
Ingredients
For stuffing
- 1/2 tsp fennel seeds (saunf)
- 1/3 tsp carom seeds (ajwain)
- 1/4 tsp ground turmeric
- 1 tsp kashmiri chili powder
- 1/4 tsp ground ginger
- 2 tsp ground coriander
- 1/3 tsp ground cumin (jeera powder)
- 1 tsp mango powder (amchur powder)
- 2 tbsp dry roasted and crushed peanuts
- 1/2 tsp salt
To Cook
- 3 to 4 tbsp oil of choice
- 1/2 tsp cumin seeds
- 1/3 tsp mustard seeds
- 1/4 cup water
- 250 grams small eggplants ( 5 to 6 small, spherical eggplants)
- 2 pearl onions (small)
Instructions
- To prepare the eggplants, first rinse and pat dry them. Make four slits from the bottom and fill them with the stuffing mix. Rinse and chop the pearl onions like the eggplant by creating 4 slits in them.
- To make the stuffing mix, you need half a teaspoon of fennel seeds, one-third teaspoon of ajwain, a quarter teaspoon of ground turmeric, one teaspoon of Kashmiri Chili powder, a quarter teaspoon of ground ginger powder, two teaspoons of ground coriander powder, one-third teaspoon of ground cumin powder, one teaspoon of amchur powder, two tablespoons of dry roasted crushed peanuts, and half a teaspoon of salt. Mix all the ingredients well and set aside.
- To prepare the eggplants, first rinse and pat dry them. Make four slits from the bottom and fill them with the stuffing mix. Rinse and chop the pearl onions like the eggplant by creating 4 slits in them. Keep the left over mix aside.
- In a deep pan, add three to four tablespoons of oil. Add mustard and cumin seeds and let them splutter. Add the stuffed eggplants and pearl onions, left over spice mix and cover, and cook on low heat for five minutes. After five minutes, add one-fourth cup of water and gently mix. Cover and cook for another 20 to 25 minutes until the eggplants are well cooked. stir intermittently. The onions will bloom open and mix them well. Turn off the heat and serve hot.
