Thursday, 11 April 2013

Bharwan Baingan (Stuffed Eggplant)

4 small sized brinjal
4 medium sized tomatoes
3 small to medium onion
4 green chilies
1 tbsp chopped ginger garlic
For Stuffing
1 tsp salt  
1 tsp coriander pwd.
1 tsp red chili pwd
1 tsp coriander
3/4 tsp turmeric pwd   

For Gravy   

1/4 tsp salt (we have already added salt in stuffing so be careful while adding salt,add more if tastes less)
1/2 tsp red chili pwd.
1/2 tsp coriander pwd
1/4 tsp turmeric pwd
1/4 tsp cumin seeds

  • Wash the eggplant,cut them side wise and soak in water for atleast 20 min.(by soaking in water the bitterness of eggplants will go away)

  • Cut the tomatoes and separate the pulp,thinly chop the hard part

  • Chop the onion, ginger garlic and green chilies

  • Put them in bowl and add the stuffing spices
  • Mix them and place aside
  • Take out the eggplant open the cut and pour the chopped vegetable by spoon

  • Now bind them with the help of thread, tightly
  • Hold the thread in one hand and tightly bind it with other hand
  • Bind a enough amount of thread so it will stay together

  • When all eggplants are done place them aside and work for the gravy
  • In wok pan add oil, ginger garlic and cumin
  • Let them crackle

  • In tomatoes pulp add the gravy spices and pour it in frying oil

  • Saute it for few seconds and then add the remaining chopped vegetables

  • Fry for few minutes and then add the stuffed binded eggplant

  • Now do not move them and cover them
  • Cook them in slowest flame(dum)
  • After 30 min. change the side with spoon carefully

  • Cover it and cook for ther 30 min.

  • Once again change the side very carefully
  • When fully cooked remove from stove
  • I like them with boiled rice otherwise chapati is also good


  1. It seems to be delicious. I'll surely give it a try.

    Swapno (from Bhubaneswar, India)


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