Warm, richly spiced, and built for a satisfying meal, Bharwa Baingan Recipe | Stuffed Baingan Ki Sabji | Stuffed Eggplant Curry is a vegetarian north indian curry made with peanut, coriander seeds, and cumin seeds in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 5 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

for masala powder:

  • 2 tbsp peanut
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ¼ tsp methi / fenugreek
  • 1 tsp kashmiri red chilli powder
  • ½ tsp turmeric
  • 1 tsp aamchur / dry mango powder
  • ¾ tsp salt

other ingredients:

  • 11 brinjal / eggplant
  • 3 tbsp oil
  • 1 tsp cumin / jeera
  • 1 bay leaf
  • pinch hing / asafoetida
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • ½ tsp garam masala
  • 2 cup tomato puree
  • ½ tsp salt
  • ½ cup water
  • 2 tbsp coriander (finely chopped)

Method

  1. firstly, cut the brinjals in x-shape without taking off the stalk.
  2. soak in water for 10 minutes to avoid discolouring.
  3. meanwhile, prepare masala powder by roasting 2 tbsp peanuts until it turns crisp.
  4. add 1 tsp coriander seeds, 1 tsp cumin seeds and ¼ tsp methi.
  5. roast on low flame until spices turn aromatic. cool completely and transfer to mixi.
  6. also add 1 tsp chilli powder, ½ tsp turmeric, 1 tsp aamchur and ¾ tsp salt.
  7. blend to a fine powder without adding any water.
  8. now stuff in prepared masala powder to brinjal. keep aside.
  9. in a large kadai, heat 3 tbsp oil and splutter 1 tsp cumin, 1 bay leaf and pinch hing.
  10. add in stuffed brinjal and saute for a minute.
  11. cover and cook on low flame for 10 minutes or until its half cooked.
  12. once the brinjal in half cooked, keep aside.
  13. in the same oil, add 1 onion, 1 tsp ginger garlic paste and saute well.
  14. keeping the flame on low, add ½ tsp turmeric, ½ tsp chilli powder and ½ tsp garam masala.
  15. saute until spices turn aromatic.
  16. further add 2 cup tomato puree and mix well.
  17. cover and cook until oil separates from sides.
  18. now add in fried brinjal and add ½ tsp salt. mix gently.
  19. pour in ½ cup water and mix gently.
  20. cover and simmer for 10 minutes, or until brinjal is cooked completely.
  21. finally, add 2 tbsp coriander and enjoy bharwa baingan with roti or parotta.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.