I am sure you will like this recipe if you are fond of eggplants. Abundantly flavored with spices, lentils, and peanuts, this Bharwan Baingan recipe is surprisingly easy to make. Perfect as a side dish for a weeknight meal, these scrumptious and exotically delicious stuffed eggplants with rich deep flavors are loved by all.
This is a naturally vegan recipe!
You can include eggplants in your diet in various forms and delicious recipes. Whether it is —
You can prepare this with or without using garlic and onion, according to your choice. Even the no-garlic, no-onion recipe tastes just awesome and makes a drool-worthy savory dish.
Besides being low in calories and sodium and rich in dietary fiber, vitamins, and minerals, eggplants are also a rich source of antioxidants.
What is Bharwan Baingan Recipe
Bharwan is a Hindi term that means ‘stuffed’, and baingan means ‘eggplant/ brinjal.’ Together this recipe suggests ‘stuffed brinjals.’
This classic Indian dish has many stuffing variations and can be customized according to individual tastes. But basically, this dish is a delicious recipe of stuffed eggplants in thick spicy masala gravy.
Baby eggplants are stuffed with different stuffing and slow-cooked to create a delightful dish that is crispy on the outside and succulent on the inside.
If made in advance, the flavors of the spices get incorporated thoroughly into the eggplants, and the dish becomes flavorsome and extra delightful.
Reasons You’ll ♡ Bharwan Baingan Recipe
This stuffed eggplant dish (bharwa baingan) is a spicy, savory dish that makes a perfect side dish on a dinner table. Here is what will make you love this recipe —
- Insanely easy to prepare
- Comfort food that cooks super fast
- Versatile stuffing
- Soft inside and crispy outside, and
- Savory masala gravy adds more flavor!
The best part is that this bharwa baingan is a scalable recipe that can be doubled or tripled as per the requirement.
You can prepare this bharwan baingan recipe 2 to 3 days in advance, and pairs best with roti and rice and can be served as a side to make a wholesome meal.
Bharwan Baingan Masala Ingredient List
Eggplants/ brinjals — Small eggplants that are fleshy and do not have seeds are the key ingredients of this delicious recipe. Select the soft, fresh eggplants that make the best bharwan baingan recipe.
Chana Dal — Roasted and crushed chana dal is added to the dry masala mix for stuffing. It adds a sweet, nutty flavor to the baingan.
Peanuts — Roasted and crushed peanuts added to the dry masala mix render the eggplants an earthy and nutty flavor.
Spices — Fennel seeds powder, Cumin seeds powder, Amchur powder, Coriander Powder, and Garam masala powder are added to the dry masala mix for ultimate flavors and aroma. They take the deliciousness of the recipe a notch up.
Turmeric/ Haldi — Turmeric (haldi ) adds a lovely color and unique flavor to the bharwa baingan recipe.
Mustard oil — The unique pungency of mustard oil lends irresistible flavor to the dry masala mix.
Tomatoes — Added to the gravy to bring a slight tanginess and lusciousness to the recipe. You can use tomato puree as a substitute to create a little gravy for the dish.
Hing — A pinch of hing is all you need to enhance the taste of this savory dish.
Bharwan Baingan Recipe Tips and variations
Selecting eggplants — Younger, smaller baby eggplants with smooth and soft skin are best for this recipe. They should be spotless and feel firm to touch and not mushy. The skin should not be too dark, which is an indication of matured eggplants. Our ideal pick should be dark purple baby eggplants with a hint of red with green and fresh stems.
For even cooking — Same-size eggplants will have similar cooking times, while different-size eggplants will cook differently. So, always select the same size eggplants that will cook uniformly and simultaneously.
Slit the eggplant cautiously — Make sure to slit the baingan ¾ of the way, as going any further may break the vegetable. The dish looks gorgeous with intact stuffed eggplants.
Alternative to round eggplants — I have used round eggplants for this bharwan baingan recipe as they seem an ideal choice. But you can also use long slender ones or Japanese eggplants, which will also make an amazing dish!
Refrain from overstuffing — Overstuffing may result in breaking the eggplant, and the masala may remain uncooked. Therefore refrain from overstuffing the eggplants when preparing this dish.
The ideal oil — Mustard oil renders an authentic taste to the dish that makes it irresistibly delicious. However, you can also use any neutral oil for cooking this recipe.
Use a wide pan — The wider pan will allow the eggplants ample space for flipping and cooking; therefore, always use a wide pan for the best results.
Interesting add-ons — You can add pearl onions and potatoes to the recipe, which makes exciting add-ons. They make a yummy addition and increase the dish’s quantity.
For a richer and more delicious dish — This recipe uses peanuts that add a slightly nutty flavor to the dish. However, you can make the dish richer and more luscious by swapping peanuts with cashew nuts.
Reach for maximum flavors — The secret to the most delicious stuffed baingan recipe lies in its stuffing. Therefore, you must strictly follow the recipe for the dry spice rub that renders maximum flavor to the dish.
Versatile mix — This dry mix is versatile and can be used to make other stuffed vegetable recipes. Save the leftover dry masala mix or prepare the same mixture for the dry potato recipe or stuffed karela recipe, or even stuffed bhindi recipe!
Slow cooking for best results — Besides great stuffing, slow cooking is another primary key to the success of this recipe. Slow cooking ensures thorough cooking of the eggplants. When cooking over high heat, the eggplants will get cooked but remain uncooked at the top stem area, giving a bitter aftertaste. Slow cooking lets the eggplants cook in their own juices and allows the dry mix to incorporate into the eggplant properly. This renders uniform and thorough cooking.
Regional variations — This is an authentic Indian recipe and has many regional variations with the kinds of stuffing. You can also experiment with a filling that fascinates your taste buds. Try stuffing them with simple tomato-onion stuffing that yields tangy, earthy flavors or besan stuffing, just like the bharwan mirchi recipe. The choices are endless.
Removing from the heat at the right time — Once cooked through, remove the eggplants from the heat, or else they will continue to cook with the residual heat and become extra soft.
The air-fried bharwan baingan — Besides cooking them in the gravy, you can also cook the eggplants in the air fryer for a chatpata baingan recipe. All you need to do is to coat the basket of the air fryer with oil and place the stuffed eggplants on it. Close the air-fryer and bake the eggplants at 325 ° F for 10 minutes until the skin is soft and crispy.
Remember to turn the eggplants halfway during the entire cooking time to ensure even cooking. It should be noted here that every air fryer is different, and as such, their cooking time may vary. If you are skeptical about the doneness of the eggplants, allow them an additional 5 minutes until they are juicy and well cooked through.
Let me know what you think!
Are you looking for something spicy and flavorful for dinner tonight? Be happy! You just reached the right place! This recipe is exactly what you have come looking for.
The rich, flavorsome, and super indulgent recipe with step-by-step pictures will guide you through so you don’t get off the track anywhere in between. Just hop on and begin the journey to a delicious dinner tonight.
Should you make this Bharwan Baingan masala recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
HUNGRY FOR MORE FAMILY-FAVORITE RECIPES? TRY THESE-
Follow the step-by-step instructions to make the best Bharwan Baingan Recipe
Bharwan Baingan Recipe
- 8 pieces of Small eggplants (brinjals/baingan)
DRY SPICE MIX
- 1 tablespoon Chana dal Split Yellow Chickpea Lentils
- 1 tablespoon Peanuts roasted
- ¾ teaspoons Fennel seeds Powder
- ½ teaspoon Cumin seeds powder
- ¼ tablespoon Amchur Powder (Mango Powder)
- ½ teaspoon Coriander powder
- 1 teaspoon Garam Masala Powder
- ¼ teaspoon Haldi (Turmeric powder)
- – – Salt to taste
- ⅔ tablespoon mustard oil
- 1 tablespoon Oil to cook eggplants
- Add chana dal and peanuts to a heavy-bottomed pan.
- Dry roast dal and peanuts on a medium flame until light brown and fragrant. It will take 2-3 minutes over medium heat. Be careful not to burn them or they’ll taste bitter. Maintain the heat on the lowest setting.
- Allow it to cool completely, and then transfer it to a grinder.
- Grind it to its powdered form.
- Combine the rest of the dry spices in a bowl.
- Add pulsed roasted peanut-dal mix to it.
- Add oil and mix well. Adjust seasonings.
- Rinse baingan/eggplants under tap water until clean. Pat dry with a towel.
- Using a paring knife, make a slit in each eggplant. Be careful not to cut all the way through. Tip – Make a +, or it should resemble like a cross (x) on each eggplant.
- Tightly spoon the peanut-lentil blend into each baingan/eggplant. Be careful not to break the eggplant. Set aside.
- Heat oil in a pan. Once the oil is hot, add cumin seeds.
- Cook the cumin seeds for a few seconds.
- Add stuffed eggplants.
- Cover and let it cook.
- Keep checking and flipping them at regular intervals.
- About 8 minutes into cooking, eggplants will become soft; add finely chopped tomatoes.
- Add 2 teaspoons of dry peanut-dal masala.
- Some green chilies and 2-4 tablespoons of water. Mix, cover, and cook until the eggplants are cooked through. Carefully toss and turn eggplants after every 3-4 minutes.
- Take a paring knife and check for doneness. If the knife slides smoothly through the eggplant, it's one.
- Adjust seasonings, add chopped cilantro leaves.
- Serve hot with warm rotis and dal tadka.