Stuffed Brinjal Recipe – Authentic Indian Baingan Bharwa with Spices

Last Updated on 4 months by Neha Deshmukh

Stuffed Brinjal Recipe – Authentic Indian Baingan Bharwa with Spices

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 feels like a warm hug on a plate. I first made this for my family during a small get-together, and it was an instant hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Stuffed Brinjal recipe isn’t just about delicious food; it’s about experiencing a little piece of Indian culinary tradition. The aromatic spice blend, the tender brinjal, and the tangy yogurt-based gravy all come together beautifully. It’s a relatively healthy dish too, packed with nutrients and flavour. Plus, it’s a fantastic way to impress your friends and family with your cooking skills!

Ingredients

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

• 15 small brinjal
• 2 tbsp peanuts
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 2 tbsp sesame seeds
• 1 tsp fennel seeds
• 0.25 tsp methi (fenugreek seeds)
• 2 tbsp dry coconut, grated
• 1 tsp chilli powder (adjust to your spice preference!)
• 0.5 tsp turmeric powder
• 0.75 tsp garam masala
• 1 tsp salt (or to taste)
• 4 tbsp oil
• 1 tsp cumin seeds (for tempering)
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 cup tomato puree
• 0.5 cup curd (plain yogurt), whisked
• 2 cup water
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Baingan Bharwa turns out just right.

• The Spice Blend: This is where the magic happens! Roasting the spices really brings out their aroma and flavour. Don’t skip this step.
• Brinjal Variety: I prefer using the small, round Indian brinjal for this recipe. They have a lovely texture and absorb the flavours beautifully. But feel free to experiment with other varieties if you can’t find these.
• Kasuri Methi: Oh, kasuri methi! This adds such a unique, slightly bitter flavour that’s so characteristic of Indian cuisine. It’s worth seeking out. If you absolutely can’t find it, you can try substituting with a pinch of dried fenugreek leaves, but it won’t be quite the same.
• Curd (Yogurt): Using whisked curd is key to getting a smooth, creamy gravy. Make sure it’s not too sour!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this delicious Stuffed Brinjal:

1. First, wash the brinjals and carefully slit them in a cross shape, almost all the way through, but leaving them attached at the base. Pop them into a bowl of water to prevent them from turning brown – this is a handy little trick I always use!
2. Next, dry roast the peanuts, coriander seeds, cumin seeds, sesame seeds, fennel seeds, methi, and dry coconut in a pan until they become fragrant and lightly golden. Keep stirring to prevent burning.
3. Once cooled, grind the roasted spices into a fine powder along with the chilli powder, turmeric powder, garam masala, hing (asafoetida), and salt. This is your stuffing!
4. Now, carefully stuff each brinjal with the prepared masala. Don’t be afraid to get your hands a little messy! Reserve any leftover stuffing – we’ll use it later.
5. Heat some oil in a pan and pan-fry the stuffed brinjals until they are about half-cooked. Set them aside.
6. In a kadai or deep pan, heat the remaining oil and temper with cumin seeds and kasuri methi. Let them sizzle for a few seconds.
7. Add the chopped onion and ginger-garlic paste and sauté until the onions turn golden brown.
8. Mix in the turmeric powder, chilli powder, and salt. Then, add the tomato puree and cook until the oil starts to separate from the mixture.
9. Stir in the whisked curd and the leftover masala powder. Cook for about 2 minutes, stirring constantly to prevent the curd from splitting.
10. Gently add the fried brinjals and pour in the water. Bring to a simmer, cover the pan, and cook for about 10-15 minutes, or until the brinjals are tender and the gravy has thickened.
11. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the brinjals during the initial frying stage. We want them to be just half-cooked so they finish cooking in the gravy.
• Adjust the amount of chilli powder to suit your spice preference.
• If the gravy becomes too thick, add a little more water.

Variations

• Vegan Adaptation: Substitute the curd with a plant-based yogurt alternative. Coconut yogurt works really well!
• Spice Level Adjustment: If you like it extra spicy, add a pinch of cayenne pepper to the stuffing.
• Regional Variations: My friend’s grandmother makes a Gujarati version with a touch of sweetness from jaggery. A Maharashtrian version often includes peanuts in the gravy.
• Festival Adaptations: This is a popular dish during Janmashtami, a Hindu festival celebrating the birth of Lord Krishna. Some families add a little bit of grated coconut to the stuffing for this occasion.

Serving Suggestions

Baingan Bharwa is best served hot with roti, paratha, or steamed rice. A side of raita (yogurt dip) complements the flavours beautifully. It also makes a great addition to a larger Indian thali (platter).

Storage Instructions

Leftover Baingan Bharwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Q: What type of brinjal is best for Bharwa?

A: Small, round Indian brinjals are ideal, but you can use other varieties if needed.

Q: Can I make the stuffing ahead of time?

A: Absolutely! You can prepare the stuffing a day in advance and store it in an airtight container in the refrigerator.

Q: How do I prevent the brinjals from turning brown?

A: Soaking them in water after slitting them is the easiest way to prevent discoloration.

Q: What is kasuri methi and can I substitute it?

A: Kasuri methi is dried fenugreek leaves, adding a unique flavour. A pinch of dried fenugreek leaves can be used as a substitute, but it won’t be quite the same.

Q: Can this be made in the Instant Pot?

A: Yes! You can sauté the onions and spices in the Instant Pot, then add the brinjals and water. Pressure cook for 5-7 minutes, followed by a natural pressure release.

Enjoy making this delicious and authentic Baingan Bharwa! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!