The weather is so nice these days, with all the rains and clouds all around, how about having Bharva Baingan with freshly made phulkas, who would not....
Bharva baingan is an Indian style eggplant curry made by simmering small egg plants in a spicy onion masala. Curried egg plants are favourite for many Indians, and they enjoy them often with rice or roti.
Bharva baingan is a Hindi term that translates to stuffed eggplants.
In India each region has their own way of cooking this dish.
An easy and flavoured brinjal-based curry made with a unique blend of masala. It is an ideal gravy-based curry recipe which can be served as a side to any Indian flatbread or to a rice and dal combination. This is a gravy-based recipe, and you can make the same recipe dry and serve it as an evening snack with a cup of tea or coffee.
Stuffed eggplant-based recipes are very common across India and are made with different types of stuffing and eggplant. It is mainly served for roti, chapati, or different types of naan, but the dry variant can also be served with rice variants. One such easy and multipurpose eggplant-based recipe is the bharwa baingan recipe, known for its spicy masala taste.
Stuffed vegetables are hugely popular in indian cuisine. Vegetables like green bell peppers, okra, tomatoes are stuffed in many ways and cooked. Every region in India has its own way of making stuffed eggplants- stuffing them with peanuts, cashews, coconut, bengal gram lentils, tamarind chillies etc. In most recipes, first a masala is cooked, the baby eggplants are stuffed and then cooked till done. The north indian preparation is a little different.
Bharwa means stuffed and baingan is the hindi term for brinjal or augberines or eggplants. For this recipe, the most common variety to use is indian baby eggplant or chote (small) baigan. Baby eggplants have very thin and soft skin, and they are almost seedless and quite fleshy. Their taste is milder as compared to the large Italian eggplants that we use for making bharta.
This bharwa baingan is a saucy tangy preparation with a thickish masala coating the eggplants. These bharwa baingan are much easier than the western or South Indian preparations since we do not precook the stuffing. Once cooked, the eggplant absorbs the flavors of the spices and becomes super delicious. You will love the deep rich flavors of this sabzi with flatbreads & green chutney or dal-chawal. These stuffed baingans are vegan and nut free as well.
Ingredients for Bharwa Baigan Masala
Steps for Bharwa Baigan Masala
Bharwa Baigan Masala
Ingredients
350 grams of Eggplant
Water + 1 tablespoon Salt
2 tablespoons of Roasted Peanuts
2 tablespoons of Coriander Seeds
Half teaspoon of Fenugreek Seeds
1 & 1/2 teaspoons of Kashmiri Red Chilli Powder powder
1 & 1/2 teaspoons of Turmeric Powder powder
1 tablespoon Dried Mango Powder (aamchur)
Half teaspoon Dry Fenugreek Powder
2 teaspoons of Salt
2 tablespoons of Mustard Oil
3-4 tablespoons of Oil
1 teaspoon of Cumin Seeds
1/4th teaspoon Asafoetida/Hing
2 medium size chopped Onions
1 teaspoon of Ginger Garlic paste
2 medium size Tomatoes chopped
Half tsp Salt
2 tablespoons of Oil
3-4 tablespoons of Water
1/4th Cup Water
Steps
Take 350 grams of eggplant, the eggplant should be of medium size.
Rinse the egg plants well under running water, slit them length wise and divide into 4 parts keeping the stem intact.
Check them for worms then take a bowl of water and add 1 tbsp salt to it.
Now add the eggplants to this salted water to avoid them from turning black.
The first step is to make bharwa masala.
Take 3 tbsp of peanuts, roast them on low flame for 3-4 minutes and then remove the skin of the peanuts by rubbing them with your hands.
Place these roasted peanuts in a bowl, now add 2 tbsp coriander seeds, 1 tbsp fennel seeds, 1 tbsp cumin seeds, 1/2 tbsp fenugreek seeds and grind them into a powder.
Then take 1 & 1/2 tsp Kashmiri red chilli powder, 1 & 1/2 tsp turmeric powder, 1 tsp dry fenugreek powder, 1 tsp dry mango powder (aamchur)and 2 tsp salt, add all these spices to the grinded masala and then again grind them into a fine powder.
Your bharva masala is ready.
Add 2 tbsp of mustard oil you can use any oil to the bharva masala and mix it with your hands.
Then remove each Baigan/Eggplant from the salted water and stuff the prepared bharva masala inside the slits of the baigan and set aside.
Heat 3-4 tbsp oil in a wok, add 1 tsp cumin seeds, 1/2 tsp asafoetida(hing) keep the flame low; when the cumin seeds change its colour, add 2 medium size chopped onions, fry the onions till light golden brown.
When the onions are cooked add 1 tsp ginger garlic paste and fry for 1-2 minutes on low to medium flame.
Then after 2 minutes add 2 medium size chopped tomatoes, 1/2 tsp salt, stir it on high flame, then cover and cook on low flame till the tomatoes are cooked, keep checking in between, if needed add some water.
Check the tomatoes if done and oil separates then add this bharwa to the tomato gravy check the tomatoes if done and oil separates.
Heat 2 tbsp oil in another pan and then add the bharwa Baigan to fry, sauté the Baigan for 4-6 minutes on medium flame until the colour of the skin changes.
Keep turning the stuffed baigan while frying with light hands so that the stuffed bharva masala does not come out.
When done off the flame.
When tomatoes are cooked and oil separates from them, add the fried bharwa Baigan to the tomato gravy along with all the masalas that were left in the pan.
Then add 3-4 tbsp hot water to the gravy mix it with light hands then add some more water, total add 1 cup of water and then cover it and cook on low flame for 5-6 minutes.
After 5 minutes check it and turn the Baigan in the gravy and then again add 1/4th cup of water, cover and cook on low flame for 3-4 minutes so that the Baigan is tender and all the stuffed bharva masala is cooked properly.
Sprinkle some chopped coriander leaves and then turn off the flame and let it rest for some time.
Serve it hot with roti, chapati, naan or rice.
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Easy to make- You do not have to prepare any stuffed masala. Just mix a few powdered spices to make the spice mix and stuff the eggplants.
Perfect Make Ahead Dish- These taste better if you make them a few hours ahead before serving since the eggplants absorb the flavors. These bharwa baigan can be made and kept for 2-3 days. The taste would not change.
Rich & Delicious- I feel this is a great dish to include in your vegetarian party menu. Stuffed baingans look impressive, and they are rich and delicious for dinner.
Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It is also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes.
Eggplants are a good source of phytonutrients, that boost cognitive function and mental health. Eggplants increase the blood flow to the brain, boosting memory power and analytical thoughts. It is called brain food, as the potassium in eggplants acts as a vasodilator and a brain booster.
Low in calories and high in fiber, iron, and calcium, eggplant will help you stay full and keep your body strong.
Tips *Always add chopped onions in tomatoes for good results and smooth gravy. *You can also add cashew powder to the gravy for a rich and thick texture for the gravy. *Use medium size eggplants as they get tender and cooked faster.
