Enjoy the healthy and delicious bharwan baingan Recipe that is stuffed with a medley of spices, lentils, and peanuts. Now, this is what I call comfort food – surprisingly easy to make vegan and a gluten-free recipe!
By now you might have known my love for eggplants – they are my all-time favorites.
Bharwan baingan recipe is a no onion no garlic dish. If you choose to add more flavor, add sauteed onions and garlic to it.
One pot bharwan baingan recipe is a perfect weeknight meal packed with flavor!
Pair it with your favorite dal for a quick and easy meal tonight.
Now on to the recipe!
Choose small eggplants for this recipe, rinse under cold water and pat them dry. If you like, remove stem from eggplants and then carefully make a cross (x) in all the eggplants. Do not cut through.
Next step would be to dry roast chana dal and peanuts – cook until you could smell the aroma and be careful not to burn them or they’ll taste bitter. Maintain your heat on the lowest setting. Allow it to cool completely and then grind them together to their powdered form. Roasted spices are easier to grind than the un-roasted ones.
Stuff and cook bharwan baingan/ stuffed eggplants on a medium low flame, turning occasionally. Add tomatoes, spices and cook until eggplants are soft and tender. Taste and adjust seasonings. Garnish with chopped cilantro and enjoy over warm rice or with warm tandoori rotis.
- Chana dal cannot be substituted with besan (gram flour). We need grainy mixture for this recipe and besan will make it sticky and difficult to cook.
- Substitute peanuts with cashews.
- Use tomato puree as a replacement for chopped tomatoes.
- As stated above feel free to add onions and garlic to this dish.
Put bharwan baingan recipe on the menu tonight and try the most easiest and flavor-packed side dish EVER! If you happen to make this recipe, please leave me a comment or share your pics with me on Facebook. I would love to see your creation and would be happy to answer any questions. Cheers!
Bharwan Baingan Recipe
- 6-8 pieces of Small eggplants (brinjals/baingan)
- 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)
- ¾ teaspoons Coriander powder (sukha dhaniya)
- 1 teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric OR Haldi
- Salt to taste
- ⅔ tablespoon mustard oil
- 1 tablespoon Oil to cook eggplants
- Assemble all the dry ingredients.
- Dry roast chana dal and peanuts on a medium low heat.
- Toast until the dal and peanuts turn slightly brown in color (2-4 minutes). cook until you could smell the aroma and be careful not to burn them or they’ll taste bitter. Maintain your heat on the lowest setting.
- Allow it to cool completely and then transfer it to a grinder and..
- Grind it to its powdered form.
- Combine rest of the dry spices in a bowl.
- Add grounded roasted peanut-dal mix to it.
- Add oil and mix well. Adjust seasonings.
- Wash and clean small eggplants.
- Carefully make a cross (x) in all the eggplants. Do not cut through.
- Stuff the eggplants with the dry mix that was prepared earlier in the recipe.
- Heat oil in a pan. Add cumin seeds and hing.
- As they start to crackle…
- Add stuffed eggplants.
- Cover and let it cook.
- Keep checking and flip them in between.
- About 8 minutes into cooking, eggplants will become soft, add finely chopped tomatoes..
- Add 2 teaspoon of dry peanut-dal masala.
- Some green chilies and 2-4 tablespoon water. Mix, cover and cook until the eggplant is 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, its done.
- Adjust seasonings, add chopped cilantro leaves and…
- Serve hot with warm rotis and dal tadka.