Bharwa Baingan Recipe (Dry Stuffed Eggplant)
Bharwa baingan are small eggplant or baby brinjals stuffed with a spice mix and sauteed with potatoes. This North Indian stuffed eggplant dish makes for a comforting, healthy and filling meal served with a side of roti or paratha.
Servings: 3
Calories: 223kcal
Ingredients
- 250 grams baby brinjal (baingan or eggplants) or 18 to 20 small brinjals
- 250 grams potatoes or baby potatoes, about 2 to 3 medium-sized potatoes or 15 to 18 baby potatoes
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chilli powder
- 1 teaspoon dried mango powder (amchur)
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon cumin powder
- 1 teaspoon salt or add as required
- 3 to 4 tablespoons oil - any neutral flavored oil or mustard oil
Instructions
Preparation
- Firstly, in a bowl or a plate 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.
- Rinse the eggplants and dry them with the kitchen towel. Slice off the stem from the eggplants and the bottom part if you prefer.
- Slit each eggplant into 4 parts taking care that you don’t cut the entire eggplant. Stuff them with the spice powder mixture evenly. Keep all the stuffed eggplants aside.
- Peel and dice the potatoes to 1.25 inches cubes or pieces. If using baby potatoes then chop if they are medium sized. If they are small, then just keep them whole with or without the peel.
Making bharwa baingan
- In a heavy wok (kadai) or heavy bottomed frying-pan, heat the oil. Keep the heat to a medium-low or medium.
- Then add the chopped potatoes. Saute the potatoes till they change colour and get lightly golden and crisp from the edges.
- Add the stuffed eggplant, stir and sauté them for a minute. Then cover the pan and cook the stuffed eggplant on a low heat.
- Check a couple of times and stir the veggies. Cover and then continue to cook. If you find that the veggies are sticking to the pan, add in a splash of water. Mix and deglaze. Cover and then continue to cook.
- Once the eggplants are cooked, softened and fork tender, then add the remaining spice powder mix.
- Stir well and saute for a minute. Check the taste and add more salt if required.
- Serve bharwa baingan ki sabzi hot or warm with phulka or plain paratha or bread. You can also pair it as a side with any North Indian meal.
- It can also be packed for lunch box. For best taste enjoy this dish hot or warm.
Notes
- You can skip the potatoes. If not using potatoes then replace them with same quantity of baby brinjals.
- This dish is not spicy. If you prefer a spicy taste then you can increase the amount of red chili powder.
- Use baby eggplants as they work the best in this recipe.
- You can use mustard oil or any neutral flavored oil.
- If you do not have dry mango powder, then make the spice mix without the mango powder. Later when the veggies are cooked, drizzle ½ to 1 teaspoon lemon juice and gently mix.
- This bharwa baingan recipe can be scaled.
- This approximate nutrition info is for one serving of bharwa baingan made with sunflower oil and potatoes.
Nutrition
Calories: 223kcal | Carbohydrates: 22g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 794mg | Potassium: 577mg | Fiber: 5g | Sugar: 4g | Vitamin A: 229IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 2mg | Vitamin B6: 1mg | Vitamin C: 19mg | Vitamin E: 6mg | Vitamin K: 6µg | Calcium: 27mg | Vitamin B9 (Folate): 32µg | Iron: 2mg | Magnesium: 35mg | Phosphorus: 74mg | Zinc: 1mg
