Easy Bharwa Baingan ki Sabji | How to Make Stuffed Brinjal
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.
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
1. Choose small equal sized soft and firm baigan for this recipe.
2. Just slit the eggplants to their 3/4 legnthwise. this way they will not break while cooking.
3. You can customize the stuffing according to your preference.
4. Flip them gently in between to cook evenly from all sides.
5. Don’t add large quantity of water at a time, add only when needed.