Bharwa baingan / Spicy Stuffed roasted eggplant

Hi friends , I am back after long long time with a delicious recipe which is Stuffed eggplants. Bharwa baingan or Stuffed eggplant is one of the most popular stuffed vegetables in North India. This recipe is my family recipe . My mom always cook these stuffed eggplants. Even when she came to visit us , she cooked bharwa baingan for us too. Stuffed eggplants are perfect side dish in summer because this dish stays 2-3 days without refrigeration . Whenever we travel by train , we always carry stuffed eggplants in lunch box.

In India , every region have their own way of making bharwa baingan. There are some more variation in the spices used to stuff the eggplants. Some people use grinded panchphoran masala. The spices that I am using to stuff the eggplants are very simple, easily available in every Indian kitchen and Indian grocery store.





Stuffed eggplants is perfect side dish with dal - rice and goes well with pooris , parathas and roti.

 Let's start the recipe.....

Ingredients

  • Baby eggplants / Chotte baingan / Baby brinjal  8
  • Oil preferably mustard oil 4-5 tbs
  • Asafetida 1 pinch
  • Coriander powder or sabzi masala 3-4 tbs
  • Garam masala 2-3 tbs
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Dry mango powder 1 tbs
  • Cumin powder 1 tsp
  • Salt to taste 

Method

Wash the eggplants or brinjals and wipe them to dry with a paper towel or kitchen towel.


Slit the eggplants vertically in between but do not cut the eggplants in two pieces. Do not remove the top of the  eggplants (baingan) because it will help to turn the eggplants (baingan) while cooking.



Mix all the spices except asafetida and keep them aside.



Stuff the spice mix in the eggplants (baingan) with the help of a spoon or your fingers and pack them tightly . Stuff the eggplants (baingan) in the same manner.



Heat  3 tbs oil in a pan or kadai .

Add the asafetida when oil is hot.

After 2-3 seconds , add all the eggplants and arrange them properly in the pan.

If any stuffing spice is left, you can sprinkle over the eggplants (baingan).
Cover the pan and cook the eggplants on low heat.
I added one potato stuffed with spices because potatoes also taste amazing with eggplants.

Keep stirring and turning the eggplants (baingan) every 4-5 mins .

 
You can drizzle 1-2 tbs oil on the eggplants while cooking.
Cook them for about 20-30 mins or until eggplants (baingan) are cooked all over.


Serve with hot dal-rice or rotis.



Thanks ! 
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