Make this amazing North Indian curry of stuffed eggplants for a delicious vegetarian meal. Serve it over rice or with chapati, roti or plain parathas

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 250 to 300 grams (4 medium or 6 small) eggplants ((baingan))
  • 3 tablespoon oil ((divided, use mustard oil if you want))
  • ½ teaspoon cumin seeds
  • 1 pinch mustard ((optional))
  • 1 pinch hing
  • 1 cup (1 medium) onions (very fine chopped/grated)
  • ¾ cup (1 large) tomatoes (very fine chopped/grated/pureed)
  • 12 to 14 cashew nuts or almonds powdered (or 2 tbsp roasted besan /gram flour)
  • 1½ teaspoon ginger garlic paste (or grated/crushed in equal quantities)
  • ⅓ teaspoon sea salt ((more to adjust))
  • 2 tablespoons coriander leaves ((3 to 4 sprigs, to garnish))
  • 1 teaspoon garam masala
  • 1 teaspoon saunf powder ((fennel powder))
  • 1 to 1¼ teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 1 teaspoon amchur powder ((dried mango powder or chaat masala))
  • ¼ teaspoon turmeric (or haldi)

Method

Preparation

  1. Heat a deep pan with 2 tablespoon oil. Add the cumin seeds. When they sizzle, add the onions. Saute on a medium heat until light golden, for about 8 to 9 minutes.
  2. Stir in the ginger garlic paste and saute for a minute, until the raw smell goes away. Add the tomatoes and add salt. Saute until the tomatoes break down and lose the raw flavor.
  3. Add all the ground spices and saute for 2 to 3 mins until aromatic. Stir in the cashew powder or roasted besan and cook for a minute. Taste test and adjust salt or spice to preference.
  4. Turn off and cool down, while you prep up the baingan. Pour 3 cups water a bowl and stir in half teaspoon salt.
  5. Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact. Add them to the salted water, while you prepare all the brinjals.
  6. Remove each eggplant from the water and spoon the prepared masala into it and keep aside.

How to make Bharwa Baingan

  1. Heat the same pan with 1 tablespoon of oil. Add mustard seeds (optional) and let them splutter. Add the hing and stuffed eggplants.
  2. Fry them in oil until the skin discolors stirring often for 3 mins. Add the remaining masala and pour ¾ cup water. Mix well to make a gravy.
  3. Cover and simmer on a low flame until the eggplants are fully cooked from inside and gravy turns thick. Keep stirring in between and add more water if needed.
  4. Taste test and add more salt or chaat masala if you want. Garnish with fined chopped coriander leaves. Serve bharwa baingan with rice or roti.

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.