Stuffed Brinjal Recipe – Authentic Indian Baingan Bharwa

Last Updated on 2 months by Neha Deshmukh

Stuffed Brinjal Recipe – Authentic Indian Baingan Bharwa

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Bharwa, or stuffed brinjal. This dish is a staple in many Indian households, and for good reason. It’s bursting with flavour, surprisingly easy to make, and just…comforting. I first made this when I was trying to impress my in-laws, and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Baingan Bharwa isn’t just another vegetable dish. It’s a flavour explosion! The tender brinjal, perfectly spiced stuffing, and slightly crispy exterior create a texture and taste sensation. It’s a little bit of work, but trust me, the end result is so worth it. Plus, it’s a great way to enjoy brinjal if you’re not usually a fan.

Ingredients

Here’s what you’ll need to make this delicious Baingan Bharwa:

• 0.25 kg purple brinjals (about 4-5 medium)
• 1 tbsp oil
• Few curry leaves
• 1.25 tbsp coriander seeds
• 3 tbsp chana dal (split chickpeas)
• 1.5 tbsp urad dal (split black lentils)
• 2-3 dry red chillies (adjust to your spice preference)
• 0.5 tsp cumin seeds
• 1 pinch fenugreek seeds
• 1 pinch asafoetida (hing)
• Small piece of tamarind (about 1 inch)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really elevate your Baingan Bharwa:

• Brinjals: I prefer the long, purple variety for this recipe, but you can use other types too. Smaller, round brinjals work well, but you might need to adjust the stuffing quantity.
• Asafoetida (Hing): This is a key ingredient! It adds a unique umami flavour that’s hard to replicate. It also aids digestion – a bonus! If you’re not familiar with it, don’t be scared; it smells strong but mellows out beautifully when cooked.
• Dry Roasting Spices: Don’t skip this step! Dry roasting the spices brings out their aroma and flavour. It makes a huge difference.
• Tamarind: The tamarind adds a lovely tanginess. You can use tamarind paste if you prefer, about 1 tsp.
• Regional Variations: In some parts of India, people add grated coconut or sesame seeds to the stuffing. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make the spice mixture. Dry roast the coriander seeds, chana dal, urad dal, red chillies, cumin seeds, and fenugreek seeds separately until they become fragrant. Be careful not to burn them!
2. Once roasted, let them cool slightly. Then, grind them together with the turmeric, salt, tamarind, and asafoetida into a coarse powder. You can use a spice grinder or a blender.
3. Now for the brinjals! Slit each brinjal into quarters, leaving the stalks intact. This helps them hold their shape during cooking.
4. Stuff each brinjal generously with the spice mixture. Really pack it in there!
5. Heat the oil in a pan over medium-high heat. Add the curry leaves and sauté for about 30 seconds until fragrant.
6. Add the stuffed brinjals to the pan and cook for 4-5 minutes, turning occasionally, until they start to brown slightly.
7. Cover the pan and simmer on medium heat for 10-12 minutes, stirring occasionally to prevent sticking.
8. Uncover the pan and reduce the heat to low. Roast for another 35-40 minutes, or until the brinjals are tender and the skin is beautifully browned and slightly crispy. Stir occasionally to ensure even cooking.

Expert Tips

• Don’t overcrowd the pan. Cook the brinjals in batches if necessary.
• If the brinjals start to stick, add a splash of water.
• The key to perfectly cooked Baingan Bharwa is patience! The low and slow roasting is what gives them that amazing flavour and texture.

Variations

• My Mom’s Version: My mom always adds a tablespoon of roasted peanut powder to the stuffing. It adds a lovely nutty flavour.
• Friend’s Favourite: A friend of mine loves to add a pinch of garam masala to the stuffing for extra warmth.
• Spicy Kick: If you like it hot, add an extra red chilli or a pinch of cayenne pepper to the spice mixture.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden animal products (some brands add wheat flour which may contain traces of dairy).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of red chillies to 1-2.
• Medium: Use 2-3 red chillies as per the recipe.
• Hot: Add an extra red chilli or a pinch of cayenne pepper.

Festival Adaptations

Baingan Bharwa is a popular dish during festivals like Navratri and Diwali. It’s often served as part of a larger thali (platter).

Serving Suggestions

Serve Baingan Bharwa hot with roti, paratha, or rice. It also pairs well with a side of raita (yogurt dip).

Storage Instructions

Leftover Baingan Bharwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What type of brinjals are best for Baingan Bharwa?

Long, purple brinjals are my favourite, but you can use other varieties too. Just adjust the stuffing quantity accordingly.

Can I make the spice powder ahead of time? How should I store it?

Yes, absolutely! You can make the spice powder a week or two in advance. Store it in an airtight container in a cool, dark place.

How do I prevent the brinjals from absorbing too much oil?

Roasting them on low heat and stirring occasionally helps prevent them from absorbing too much oil. Don’t overcrowd the pan either.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice that adds a unique umami flavour. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

Can this recipe be made in the oven or air fryer?

Yes! You can bake the stuffed brinjals in a preheated oven at 180°C (350°F) for about 40-45 minutes, or air fry them at 160°C (320°F) for about 30-35 minutes.

Enjoy! I hope you love this recipe as much as I do. Let me know how it turns out in the comments below. Happy cooking!