I love eggplant curry. Whether be Stuffed Aloo baingan, Bhaingun Ka Bhartha or Baingan ka salan. This stuffed Baingan recipe is perfect for weeknight meal which is packed with lots of flavors and texture.
Some Pro Tips you don’t want to miss while making this bharva baingan recipe!
You can Substitute peanuts with cashews. Use tomato puree as a replacement for chopped tomatoes. If you like onion, feel free to add it. If you are making this Jain, Skip the garlic and follow the recipe. Always use small eggplant for this recipe.
How to make Bharva Baingan?
Stuffed Eggplant is prepared in 3 steps.
Preparing Stuffing
Eggplants are delicate in flavor and absorb other flavors very well, I have used different spices with lots of coriander/cilantro and garlic to fill in. Take Ground peanut and Sesame seeds in a bowl. Add asafetida, Cumin and coriander powder, Chili powder, Salt to taste, Pinch of Turmeric, Garam Masala, Chickpea flour, Grated Garlic and Finely chopped Cilantro/Coriander. Mix it very well.
Stuffing the Eggplants –
Choose small eggplants for this recipe, rinse under cold water and pat them dry. If you like, remove the stem from eggplants and then carefully make a cross in all the eggplants. Do not cut through. Stuff the slits with the prepared masala mixture. About half of the mixture will be used and rest will be used later.
Cooking the curry –
Heat oil in a pan. Add Stuffed Brinjals/Ringana/Eggplants. Stir it. Close the Pan with the lid. Let it cook until Brinjals/Ringana/Eggplants is tender on a medium to low heat. It will take around 8-10 minutes. Add tomatoes and remaining masala mixture and add 3 tablespoon water and give it a good mix. Let it simmer for around 4-5 minutes on medium flame. The curry is ready. Serve it with Paratha, Bhakhri or Roti. It tastes amazing with Bajri rotla.
If you try any of the below recipes, please share your feedback with us in the comment box or tag #cookingcarnival on Instagram, Facebook or Pinterest.
Warm Regards, Dhwani.
