Bharwa Baingan Indian Stuffed Eggplant How To Make Bharwa Baingan

About Bharwa Baingan

Bharwa Baingan is a traditional Indian recipe that translates to “stuffed eggplant.” There are many different variations of the dish – some use onions and garlic in the stuffing mixture, and it can be prepared dry or as a saucy curry. For example, Bharli Vangi is a popular stuffed eggplant recipe made with coconut, peanuts, and sesame spiced paste from the Maharashtrian cuisine. Likewise, this Ennegayi Recipe from Karnataka cuisine makes a delicious stuffed eggplant curry with a rich sauce. Today I’m sharing with you my family version of bharwa baingan from Punjabi cuisine. This recipe includes stuffing small purple eggplants, also called brinjals, with just a simple blend of spices and sautéing with diced potatoes. No need to chop additional aromatics like garlic or onion or even tomatoes! This simple recipe creates a rustic and incredibly flavorful dish that lets the seasonings really shine. There are a few ways to customize this basic recipe, such as using medium-sized eggplants or skipping the potatoes for a lighter dish. However you choose to prepare, you’ll love the deep, rich flavors and delicious tender eggplants as a filling meal with a side of flatbread.

How to make Bharwa Baingan

Make the Spice Mix

1. First add all of the spice powders in a small plate or bowl:

turmeric powder – ½ teaspoongaram masala powder – 1 teaspoonred chili powder – 1 teaspooncoriander powder – 1 teaspooncumin powder – 1 teaspoondry mango powder – 1 teaspoonsalt – 1 teaspoon

2. Mix the seasonings very well with a spoon. Set aside.

Prep Eggplants

3. Next, rinse and gently dry 250 grams of baby eggplants (about 18 to 20) with a kitchen towel. I recommend using baby brinjals or small eggplants for this recipe as they cook faster and work best for this recipe.
4. If you prefer, first slice off thinly the bottom/base of each eggplant. Then remove the stems or leave them intact. Slit each eggplant four ways: you want the eggplant to stay whole and not entirely chopped through, like in the photo below. After cutting through the eggplant open it slightly and check for any worms. If you see any black spots or worms then discard that eggplant.

Stuff Eggplants

5. Now stuff the mixed spice powder into the cavity of each eggplant. Keep a bit of the spice blend on the plate to use for finishing the dish.
6. Once all of the eggplants have been stuffed, set aside as you prepare the potatoes.

Make Bharwa Baingan

7. Peel, rinse, and chop 250 potatoes (2 to 3 medium-sized) into 1.25 inches cubes or pieces. In a heavy wok (kadai) or frying pan, heat 3 to 4 tablespoons of preferred cooking oil. Add the chopped potatoes to the hot pan. The addition of potatoes is optional but makes for a hearty, satisfying and filling meal. You can also use baby potatoes. TIP 1: If skipping potatoes then replace them with the same quantity of eggplants. TIP 2: For the oil you can use any neutral tasting oil or mustard oil.
8. Sauté the potatoes over medium-low to medium heat, stirring occasionally.
9. Continue to cook until the potatoes brown slightly around the edges.
10. Now add the stuffed eggplant to the pan.
11. Stir well and saute the eggplant for a minute. Then cover the pan with a lid, reduce the stovetop heat to low, and allow the stuffed eggplants to cook undisturbed. There’s no need to add water, as the eggplant will release just the right amount of moisture on their own.
12. After 4 to 5 minutes, remove the lid and stir the veggies. Then cover again and continue to cook for several more minutes, until the eggplant begins to soften. If you see that the veggies start sticking to the pan add in a splash of water. Mix and deglaze. Cover and continue to cook.
13. Once the stuffed eggplants are soft and fork-tender, sprinkle on the remaining leftover spice powder mix. Stir and sauté for another minute or so to cook the seasonings with the eggplants and potatoes. Taste, and add more salt if needed.
14. Serve the bharwa baingan ki sabji warm with a side of roti, paratha, naan or bread. You can also pair this dish with any North Indian meal. While serving garnish with freshly chopped coriander (cilantro) leaves, if you like. It can be packed for lunch box as well. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Baingan Bharta Recipe (Indian Mashed Eggplant) Brinjal Fry | Fried Eggplant Recipe Brinjal Curry (Baingan Masala) Vangi Bath Recipe (Karnataka Style) This Bharwa Baingan recipe post from the archives (July 2009) has been republished and updated on 10 June 2021.

title: “Bharwa Baingan Indian Stuffed Eggplant How To Make Bharwa Baingan” ShowToc: true date: “2024-11-01” author: “Patricia Duquette”

About Bharwa Baingan

Bharwa Baingan is a traditional Indian recipe that translates to “stuffed eggplant.” There are many different variations of the dish – some use onions and garlic in the stuffing mixture, and it can be prepared dry or as a saucy curry. For example, Bharli Vangi is a popular stuffed eggplant recipe made with coconut, peanuts, and sesame spiced paste from the Maharashtrian cuisine. Likewise, this Ennegayi Recipe from Karnataka cuisine makes a delicious stuffed eggplant curry with a rich sauce. Today I’m sharing with you my family version of bharwa baingan from Punjabi cuisine. This recipe includes stuffing small purple eggplants, also called brinjals, with just a simple blend of spices and sautéing with diced potatoes. No need to chop additional aromatics like garlic or onion or even tomatoes! This simple recipe creates a rustic and incredibly flavorful dish that lets the seasonings really shine. There are a few ways to customize this basic recipe, such as using medium-sized eggplants or skipping the potatoes for a lighter dish. However you choose to prepare, you’ll love the deep, rich flavors and delicious tender eggplants as a filling meal with a side of flatbread.

How to make Bharwa Baingan

Make the Spice Mix

1. First add all of the spice powders in a small plate or bowl:

turmeric powder – ½ teaspoongaram masala powder – 1 teaspoonred chili powder – 1 teaspooncoriander powder – 1 teaspooncumin powder – 1 teaspoondry mango powder – 1 teaspoonsalt – 1 teaspoon

2. Mix the seasonings very well with a spoon. Set aside.

Prep Eggplants

3. Next, rinse and gently dry 250 grams of baby eggplants (about 18 to 20) with a kitchen towel. I recommend using baby brinjals or small eggplants for this recipe as they cook faster and work best for this recipe.
4. If you prefer, first slice off thinly the bottom/base of each eggplant. Then remove the stems or leave them intact. Slit each eggplant four ways: you want the eggplant to stay whole and not entirely chopped through, like in the photo below. After cutting through the eggplant open it slightly and check for any worms. If you see any black spots or worms then discard that eggplant.

Stuff Eggplants

5. Now stuff the mixed spice powder into the cavity of each eggplant. Keep a bit of the spice blend on the plate to use for finishing the dish.
6. Once all of the eggplants have been stuffed, set aside as you prepare the potatoes.

Make Bharwa Baingan

7. Peel, rinse, and chop 250 potatoes (2 to 3 medium-sized) into 1.25 inches cubes or pieces. In a heavy wok (kadai) or frying pan, heat 3 to 4 tablespoons of preferred cooking oil. Add the chopped potatoes to the hot pan. The addition of potatoes is optional but makes for a hearty, satisfying and filling meal. You can also use baby potatoes. TIP 1: If skipping potatoes then replace them with the same quantity of eggplants. TIP 2: For the oil you can use any neutral tasting oil or mustard oil.
8. Sauté the potatoes over medium-low to medium heat, stirring occasionally.
9. Continue to cook until the potatoes brown slightly around the edges.
10. Now add the stuffed eggplant to the pan.
11. Stir well and saute the eggplant for a minute. Then cover the pan with a lid, reduce the stovetop heat to low, and allow the stuffed eggplants to cook undisturbed. There’s no need to add water, as the eggplant will release just the right amount of moisture on their own.
12. After 4 to 5 minutes, remove the lid and stir the veggies. Then cover again and continue to cook for several more minutes, until the eggplant begins to soften. If you see that the veggies start sticking to the pan add in a splash of water. Mix and deglaze. Cover and continue to cook.
13. Once the stuffed eggplants are soft and fork-tender, sprinkle on the remaining leftover spice powder mix. Stir and sauté for another minute or so to cook the seasonings with the eggplants and potatoes. Taste, and add more salt if needed.
14. Serve the bharwa baingan ki sabji warm with a side of roti, paratha, naan or bread. You can also pair this dish with any North Indian meal. While serving garnish with freshly chopped coriander (cilantro) leaves, if you like. It can be packed for lunch box as well. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Baingan Bharta Recipe (Indian Mashed Eggplant) Brinjal Fry | Fried Eggplant Recipe Brinjal Curry (Baingan Masala) Vangi Bath Recipe (Karnataka Style) This Bharwa Baingan recipe post from the archives (July 2009) has been republished and updated on 10 June 2021.