Bharwan Baingan, Punjabi Bharwan Baingan Recipe with step by step photos
Recipe Notes for Bharwan Baingan-
While you slit the brinjal criss-cross, take care not to cut the entire brinjal.
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Slit and stuff the brinjal immediately or else they will turn brown. Check out this video to learn a quick tip to prevent brinjals from turning brown.
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To make Bharwan Baingan we have to first make an onion-coconut paste, then the stuffing and then stuff the brinjals and cook.
Making the Onion-Coconut Paste-
Take roughly chopped onions in a broad non-stick pan.
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Add freshly grated coconut.
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Add coriander seeds.
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Then add broken whole dry Kashmiri red chillies.
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Add roughly chopped garlic and ginger.
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Add cloves and cinnamon.
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Mix all the ingredients and dry roast on a medium flame for 2 minutes. Keep aside to cool completely.
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Once cooled, blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep aside.
Making the masala stuffing for Bharwan Baingan-
Heat the oil in a broad non-stick pan, add the prepared onion-coconut paste.
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Add the roasted and coarsely crushed peanuts.
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Add turmeric powder and chilli powder.
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Add coriander-cumin seeds powder.
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Then add sugar.
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And finally add salt to taste and mix well.
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Then add lemon juice.
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Add chopped coriander, mix well and cook on a medium flame for 3 to 4 minutes or till the stuffing mixture is a little dry, while stirring continuously or else the stuffing will stick to the pan and burn. Keep aside.
Stuffing and cooking the Baingan-
First wash and wipe dry, then slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.
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Stuff the slits of each brinjal with the prepared stuffing masala and keep the remaining masala aside which we will add later after the brinjals are cooked for a thick semi-dry gravy.
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Heat the oil in a deep non-stick kadhai. This recipe requires more oil as the brinjals have to be cooked in it.
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And add the cumin seeds.
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When the seeds crackle, add the garlic and bayleaf and sauté on medium flame for a few seconds.
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Add the stuffed brinjals and mix gently. Cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
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Turn the brinjals so that they cook evenly from all sides. You will see the brinjals turning brown, it’s a sign that that the brinjals are cooked.
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Lower the flame add the remaining stuffing masala.
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Add 1 cup of water.
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Add little salt and mix gently.
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Cover it with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep tossing the brinjals occasionally to avoid them from sticking to the pan.