Stuffed Baingan Recipe- Authentic Indian Brinjal with Besan & Spices

Last Updated on 6 months ago by Neha Deshmukh

Stuffed Baingan Recipe: Authentic Indian Brinjal with Besan & Spices

Hey everyone! If you’re anything like me, you absolutely love a good stuffed vegetable. There’s just something so comforting and flavorful about them. Today, I’m sharing my family’s recipe for Stuffed Baingan – a classic Indian dish that’s bursting with spices and absolutely delicious with roti. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s a little bit of work, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This Stuffed Baingan (also known as Bharwa Baingan) isn’t just a meal; it’s a hug on a plate. It’s packed with flavour, relatively easy to make once you get the hang of it, and a fantastic way to enjoy the humble brinjal. Plus, the aroma while it’s cooking is simply divine! It’s a dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this amazing Stuffed Baingan:

• 4 Baingan/Brinjal (large)
• 2 Onion
• 1 Tomato
• 3 Green chilli
• 1 inch piece Ginger
• 7 Garlic cloves
• 2 tablespoon Mint leaves
• 0.25 cup Coriander leaves
• 0.25 cup Besan (gram flour)
• 0.5 teaspoon Ajwain (carom seeds)
• 1 teaspoon Cumin seeds powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Red chilli powder
• 0.25 teaspoon Turmeric
• 4 tablespoon Oil

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Brinjal/Baingan: Look for firm, shiny brinjals. The skin should be smooth and unblemished.
• Besan: This adds a lovely texture and helps bind the masala. It’s a key ingredient, giving the stuffing a wonderful earthy flavour.
• Ajwain: Don’t skip this! Ajwain aids digestion and adds a unique, slightly peppery flavour. It’s a staple in Indian cooking, especially for dishes with lentils or vegetables.
• Spice Levels: Feel free to adjust the green chilies and red chili powder to your liking. Some families like it really spicy, others prefer a milder flavour. My grandmother always used Kashmiri chili powder for a vibrant colour and mild heat.
• Fresh Herbs: Fresh mint and coriander are best, but you can use dried if you’re in a pinch (use about 1 tablespoon of each).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cube the onion and deseed the tomato. Roughly chop the green chilies. Prep work is key!
2. Heat oil in a pan. Sauté garlic, ginger, green chilies, and onion for about a minute until fragrant. Add the chopped tomato, mint, and coriander leaves. Cook until everything is softened – about 2-3 minutes. Let this mixture cool completely.
3. Now for the magic! Blend the cooled mixture with turmeric, red chili powder, garam masala, salt, ajwain, cumin powder, and besan into a coarse paste. Don’t over-blend; you want some texture. Taste and adjust the seasoning as needed.
4. Carefully slit the brinjals into quarters (about ¾ depth), creating a pocket for the stuffing. Gently stuff each brinjal with the masala paste. Don’t overfill them, or the paste will spill out during cooking.
5. Heat a little more oil in a non-stick pan. Arrange the stuffed brinjals and cook covered on low flame, turning every 2 minutes. This ensures they cook evenly and don’t burn. Cook until the brinjals are tender and golden brown – about 15-20 minutes.
6. Garnish with fresh coriander leaves and serve hot with roti or rice.

Expert Tips

• Salting the Brinjal: Some people like to salt the brinjals before stuffing to draw out some of the bitterness. I don’t usually find it necessary, but if you’re sensitive to bitterness, feel free to sprinkle them with salt and let them sit for 30 minutes before rinsing and drying.
• Non-Stick Pan is Your Friend: Seriously, use a good non-stick pan. It’ll save you a lot of heartache and prevent the brinjals from sticking and breaking.
• Low and Slow: Cooking on low heat is crucial. It allows the brinjals to cook through without burning the spices.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: If you need a gluten-free version, substitute the besan with chickpea flour or a gluten-free flour blend.
• Spice Level: My friend, Priya, loves to add a pinch of cayenne pepper for extra heat. You can also reduce the green chilies for a milder flavour.
• Festival Adaptations: This dish is often made during Janmashtami and Navratri as a delicious and satisfying vegetarian option.

Serving Suggestions

Stuffed Baingan is fantastic on its own, but here are a few ideas to complete the meal:

• Roti or Paratha: The classic pairing!
• Rice: Steamed basmati rice is a great option.
• Dal: A simple dal (lentil soup) complements the richness of the baingan beautifully.
• Yogurt: A side of cooling yogurt can balance the spices.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• What type of Brinjal/Baingan is best for stuffing? Long, slender varieties like the Italian eggplant or the Indian Baingan are ideal as they are easier to stuff.
• Can I make the masala paste ahead of time? Absolutely! You can make the paste a day in advance and store it in the refrigerator.
• How do I prevent the brinjals from becoming mushy? Cooking on low heat and not overfilling them are key. Also, don’t overcook them!
• What is Ajwain and can I substitute it? Ajwain is a carom seed with a unique flavour. If you can’t find it, you can try substituting with a pinch of fennel seeds, but it won’t be quite the same.
• Can this be cooked in the oven instead of on the stovetop? Yes! Preheat your oven to 180°C (350°F). Arrange the stuffed brinjals on a baking sheet and bake for 20-25 minutes, turning halfway through.

I hope you enjoy this recipe as much as my family does! Let me know in the comments how it turns out for you. Happy cooking!