bharwa baingan recipe | stuffed brinjal recipe | how to make bharwa baingan

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bharwa baingan recipe with step by step photos – one easy and tasty recipe of bharwa baingan or stuffed brinjals with potatoes.

this punjabi bharwa baingan is a family recipe. here the baingan is stuffed with a spice powder mix and not any veggies. its the spice blend which gives the dish its taste and flavor. the recipe is also made without onions and garlic. so its just the spices, brinjals and potatoes. simple but flavorful.

eggplant also known as brinjal in india and baingan in hindi is a favorite veggie at home. we like it in all forms fried, stuffed, mashed. there is a very popular recipe in india of mashed spiced eggplant known as baingan bharta. there are many variations of this popular dish and i have already shared punjabi bainga bharta & maharashtrian vangi bharit.

there are different varieties of baingan/eggplant that we get. you can use the small baingan or the medium ones. i have used small purple baingan for this recipe. you could use the green or white ones too.  i have added normal potatoes but you can add baby potatoes too.

addition of potatoes in this dish is optional. but i would suggest to add the potatoes as they taste good and add lot of flavors. even if someone in your family don’t like the brinjal then they can at least have the potatoes. at my home we always add potatoes in this recipe.

you can serve the bharwa baingan with chapatis or phulkas or bread or plain paratha.

if you are looking for more brinjal recipes then do check:

stuffed or bharwa baingan recipe below:

4 from 2 votes
bharwa baingan recipe | stuffed brinjal recipe
prep time
15 mins
cook time
20 mins
total time
35 mins

stuffed baingan recipe - small brinjals stuffed with a spice mix and sauteed with potatoes.

course: side dish
cuisine: north indian, punjabi
servings: 3
author: dassana amit
ingredients (1 cup = 250 ml)
  • 250 grams small brinjals (baingan or eggplants), about medium green baingan/eggplants or 18 to 20 small brinjals
  • 250 grams regular potatoes or baby potatoes, about 2 to 3 medium potatoes or 15 to 18 baby potatoes - optional
  • ½ tsp turmeric (haldi)
  • 1 tsp garam masala powder
  • 1 tsp chilli powder (lal mirch powder)
  • 1 tsp dried mango powder (amchur)
  • 1 tsp coriander powder (dhania powder)
  • 1 tsp cumin powder (jeera powder)
  • 1 tsp salt or add as required
  • 2 tbsp oil
how to make recipe
preparation for bharwa baingan recipe:
  1. firstly, mix all the six spice powders along with salt – garam masala powder, chilli powder, turmeric powder, coriander powder, cumin powder and amchur (dried mango) powder and salt. keep aside.
  2. rinse the baingan or brinjals and dry them with the kitchen towel. slice off the stem from the brinjals.

  3. slit each baingan into 4 parts taking care that you don’t cut the entire baingan. stuff the baingan with the spice powder mixture evenly. keep all the stuffed baingan aside.

  4. peel and dice the potatoes. if using baby potatoes then chop if they are medium sized. If they are small, then just keep them whole with or with the peel.
making bharwa baingan recipe:
  1. in a wok or kadai or heavy bottomed pan. add the oil. 

  2. then add the chopped potatoes. saute the potatoes till they change colour and get lightly browned from the edges.

  3. add the stuffed brinjal, stir and saute the brinjal for a minute. then cover the pan and cook the baingan on a low flame.

  4. check a couple of times and stir the veggies. cover and then continue to cook.
  5. once the brinjals are cooked and softened, add the remaining spice powder mix.
  6. stir well and saute for a minute. check the taste and add more salt if required.
  7. serve bharwa baingan hot with phulkas or plain paratha.

how to make bharwa baingan or stuffed brinjal recipe:

1. first take all the spice powders in a small plate or bowl – ½ tsp turmeric powder, 1 tsp garam masala powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder,1 tsp dry mango powder and 1 tsp salt.

2. mix the spice powders & salt very well with a spoon. keep aside.

3. rinse and wipe dry the brinjals.

4. slit each brinjals four ways, from the base or top keeping a few centimeters gap. so that the brinjals stay whole and are not completely chopped through.

5. now stuff the mixed spice powder or masala in the brinjal very well. some of the masala powder will remain and we will add it right at the end in the dish.

6. stuff all the brinjals this way. keep aside.

7. in a kadai or pan, heat 2 tbsp oil. add diced potatoes.

8. on a low to medium flame, saute the potatoes, stirring occasionally.

9. saute till the potatoes have lightly browned from the edges.

10. now add the stuffed brinjals.

11. stir well and saute the brinjals for a minute. then cover the pan and allow the brinjals too cook on a low flame. no need to add water while cooking the brinjals.

12. after 4 to 5 minutes, remove the lid and stir the veggies again. cover and allow to cook again. you will have to check once or twice to see if the stuffed brinjals have softened or not.

13. once the stuffed brinjals are softened, add the remaining leftover spice powder mix on top. stir and saute for two minutes. here you can also add more salt as per your taste.

14. serve the bharwa baingan with chapatis or phulkas. the sabzi also tastes good with bread. you can also garnish these stuffed baingan with coriander leaves.

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This post was last modified on April 20, 2018, 6:50 pm

    Categories Dinner RecipesIndian Vegetable RecipesNo Onion No GarlicNorth Indian RecipesPunjabi RecipesTiffin RecipesVegan Recipes

View Comments (19)

  • I am a Goan married to a Punjabi. Was searching for some simple recepie of brinjal. Found this simple and easy to follow. My mother makes the other stuffed Goan style recepie too. I find it too complicated. This recepie served my purpose. Thanks

    • Thanks Suhas. The other stuffed goan style recipe takes some time. I hope this recipe came out good.

  • Hello, this is a very nice recipe. However, for those who are not Indian, we might get a little confused at the end. When you say to let it simmer, how much water should we add? Is this a watery dish or drier dish?

    Thank you

    • dear dorothy

      this is a dry recipe. water is not added to this recipe.

      when i say simmer i mean letting the vegetables cook in their own juices. generally we do not cover the pan and let the aubergines and potatoes cook in their own juices. however if you want the veggies to cook quickly you can cover the pan and let the vegtables cook.

  • Thank you so much for this Recipe. I am an American Girl married to a Punjabi Man. We eat mainly Indian food at home, and your wonderful recipe helped to broaden my recipes even more, thank you so much :)

  • Hi Dassana ...I wish to thank you from the core of my heart... I think my duty every evening while I travel is to check your recipes and find my pick for my evening dinner....being recently married I never bothered under my mum's shelter to know anything about cooking...but discovering your website has just made things so much easier in my life..!!

    Thanks to you for making this possible for me...:-):-)..

    P.S: this is my pick for today!!!

    • welcome diana. thanks for sharing such a sweet feedback. good to know that you check recipes everyday from the blog. reading your comment made me feel good. please feel free to ask any query on recipes posted. happy cooking.

  • Really thanks a tonnnnnn..... M a new learner regarding cooking as spent most of my time in hostel. I recently have started cooking for my husband. I go thru ur recepies n go for one. He is happy :-) making my day.

  • I have made this recepie...but the shape of baingan is ruined ...what to do...by taste wise its awesome :)

  • I tried this recipe it tasted very nice my family also liked it, I feel that the baigan was a bit raw at the end of the baigan. Other the spice tasted superb

    • thanks nisha. if you would have cooked it more, then the slight rawness at the end of the brinjal would have been not felt.

Comments are closed.