Bharwa baingan ki sabji recipe is a quick and easy onion tomato gravy based easy eggplant curry. It is a very delicious and tempting recipe and mostly serve with chapatti, paratha, or poori. Bharwa baingan sabji also goes well with rice and dal on the side.
About the Recipe Bharwa Baingan ki Sabji
Baingan is also known as Brinjal or Egg plant in English. It is a very healthy vegetable easily available throughout year.
Eggplant or baingan is soft in texture so, it cooks very fast. This dish will take only 15-20 minutes for the whole preparation. Making stuffed brinjal, we need a few small-sized purple coloured baigan. Slit the brinjals up to their 3/4 size in lengthwise and stuffed dry masala into it. Then cook in onion and tomato-based gravy till they become soft and tender.
Why This Bharwa Baingan ki Sabji Recipe
- Easy to cook
- Diabetic friendly
- Vegan
- Delicious and royal look
- Need only few ingredients
Here, I am sharing with you a North Indian Punjabi style stuffed baigan fry recipe. It is a simple dry bharwa baingan recipe, no roasting and blending are required. Stuff baingan or brinjal with dry Indian spices masala and then cook in a gravy of onion and tomato.
For most of us, Baingan is not on the list of our favourite vegetables but, this bharwa baingan ki sabji recipe will change your mind. You will love this delicious and flavourful dry gravy dish.
Bharwa baigan is made in different variations in different states of India. In south India, a combination of roasted peanut, chana dal, tamarind and coconut-based stuffing are used while in North Indian dry spices masala is used to stuff baingan and then cooked in onion-tomato based gravy.
My Other recipes you would like to try Bharwa Karela Masala Recipe, Bharwa Bhindi ki Sabji, Hare baingan ki sabji, Tinda masala
Health Benefits of Eggplant, Baingan or Brinjal
Baingan is a low calories high fibre vegetable that is must have in your healthy diet list. Also contains a good amount of various vitamins and mineral. Due to its highly nutritive profile it is also called king of vegetables.
- It is rich in antioxidants and reduce the free radical effects in our body and protect us from cancer like diseases.
- Helps in reducing both LDL cholesterol and triglycerides thus protects our heart from harmful effects of these.
- Brinjals are high in fibre so their digestion is slow and hence reduce sugar spikes in the blood.
- As it is high in fibre also helpful in loosing weight.
SEE MORE HEALTH BENEFITS OF EGG PLANT CLICK HERE
Step by Step Preparation of Stuffed Brinjal Fry (Bharwa Baingan ki Sabji)
1.First, wash and cut the green part on the top. Now make a cross-cut on the top side up to its 3/4 lengthwise. Keep aside.
2. Take salt, amchoor powder, fennel seeds powder, cumin seeds powder, and red chilli powder in a plate and mix them well.
3. Now stuff this spice masala into the cut we made in the baingans. Keep them aside till needed.
4. In a frying pan, heat 2.5 tbsp mustard oil. Add cumin seeds, wait till they crackles.
5. Add chopped onion and green chillies, saute them for 2-3 minutes till the onion becomes golden. Now add ginger garlic paste and saute again till their raw smell is gone.
6. Then add tomato puree, mix well. Add coriander powder, turmeric powder, salt and the leftover spice masala used for stuffing. Mix well.
7. Cover and cook the gravy till it starts leaving oil.
8. Now add garam masala, kasoori methi and stuffed baingans. Also, add 3-4 tbsp water and mix gently so that masala coats baingans nicely.
9. Cover and let it cook for 8-10 minutes. Gently flip baingans in between so that they cook well from all sides and do not stick at the bottom.
10. Add water 2-3 tbsp at a time if the masala gravy becomes dry. Don’t add water in large quantity. Add only when required till the baingan become soft and cooked. If you want a thin gravy add little more water.
11. Once the baingan becomes soft, switch off the flame. Serve warm with chapatti, paratha or poori. ENJOY!
Serving Suggestions
Serve these yummy stuffed baingan or eggplant curry with chapatti, paratha or poori at lunch or dinner time. It looks very attractive and royal you can add it to your menu for special occasions. As it is a dry veg curry good for packing in tiffin too.
Tips and tricks
- Choose small equal sized soft and firm baigan for this recipe.
- Just slit the eggplants to their 3/4 legnthwise. this way they will not break while cooking.
- You can customize the stuffing according to your preference.
- Flip them gently in between to cook evenly from all sides.
- Don’t add large quantity of water at a time, add only when needed.
Recipe card
Easy Bharwa Baingan ki Sabji | How to Make Stuffed Brinjal
Ingredients
For stuffing
- 1 tsp roasted cumin seeds masala
- ½ tsp fennel seeds powde saunf powder
- ½ tsp salt
- ½ tsp dry mango powder amchoor
- ½ tsp red chilli powder
For making curry
- 180-200 gm small sized purple bangan
- 2.5 tbsp mustard oil
- 1 onion finely chopped
- 2 Tomato pureed
- ½ tsp cumin seeds
- 1 tsp ginger garlic paste
- ½ tsp salt
- 1 tsp coriander powder dhania powder
- ½ tsp turmeric powder
- ½ tsp garam masala
- 1 tsp kasoori methi
Instructions
How to prepare baingan for stuffing
- first, wash and cut the green part on the top.
- Now make a cross-cut on the lower side up to its 3/4 lengthwise. Keep aside.
- On a plate, take salt, amchoor powder, fennel seeds powder, cumin seeds powder, and red chilli powder, and mix them well.
- Now stuff this spice masala into the cut we made in the baingans. Keep them aside till needed.
How to make stuffed baingan curry
- In a frying pan, heat 2.5 tbsp mustard oil. Add cumin seeds, wait till they crackles.
- Add chopped onion and saute them for 2-3 minutes till the onion becomes golden.
- Now add ginger garlic paste and saute again till their raw smell is gone.
- Then add tomato puree, mix well. Add coriander powder, turmeric powder, salt and the leftover spice masala used for stuffing. Mix well.
- Cover and cook the gravy till it starts leaving oil.
- Now add garam masala, kasoori methi and stuffed baingans. Also, add 3-4 tbsp water and mix gently so that masala coats baingans nicely.
- Cover and let it cook for 8-10 minutes. Gently flip baingans in between so that they cook well from all sides and do not stick at the bottom.
- Add water 2-3 tbsp at a time if the masala gravy becomes dry. Don't add water in large quantity. Add only when required till the baingan become soft and well cooked.
- If you want a thin gravy add little more water.
- Once the baingan becomes soft, switch off the flame. Serve warm with chapatti, paratha or poori. ENJOY!
Video
Notes
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