Bharwan Baingan, Healthy Bharwan Baingan, Stuffed Brinjal Recipe
by Tarla Dalal

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Bharwan Baingan always means a dose of excitement for your taste buds, whether it is made the Punjabi way with a rich coconut-based masala, or in a healthy way with less oil!

Here is a super tasty version of Bharwan Baingan, in which the brinjals are stuffed with a sweet, tangy and spicy besan mixture before pressure-cooking. The pressure-cooking methods enable you to get the same traditional taste without using oodles of oil!

You will enjoy the multi-faceted flavour of this dish, which tastes awesome with hot rotis .

Bharwan Baingan, Healthy Bharwan Baingan, Stuffed Brinjal Recipe recipe - How to make Bharwan Baingan, Healthy Bharwan Baingan, Stuffed Brinjal Recipe

8 small brinjals (baingan / eggplant)
1 tsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 cup finely chopped onions
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp besan (bengal gram flour)
2 tsp tamarind (imli) pulp
2 tsp grated jaggery (gur)
1/2 cup chopped coriander (dhania)
salt to taste

For The Garnish
1 tbsp chopped coriander (dhania)

Method

Heat the oil in a broad non-stick pan, add the cumin seeds and asafetida and allow the seeds to crackle.
When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes.
Add the turmeric powder, chilli powder and besan and sauté on a medium flame for 2 minutes.
Add the tamrind pulp, jaggery, coriander, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Divide the mixture into 8 equal portions and keep aside.
Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.
Stuff the slits of each brinjal with the prepared mixture and keep the remaining mixture aside.
Combine the stuffed brinjals and the remaining mixture with ½ cup of water, mix well and pressure cook for 3 whistles.
Garnish with coriander and serve hot.

Nutrient values per serving

Energy

50 kcal

Protein

1.4 gm

Carbohydrtae

7.8 gm

Fat

1.5 gm

Fibre

3.7 gm

Norin

on 25 Jan 21 04:05 PM

Regarding the coconut Pls advice on the amount and at what stage and how it is to be used.

Tarla Dalal

25 Jan 21 07:20 PM

This recipe doesn''t make use of coconut. For a coconut based recipe you can try the following recipe. https://www.tarladalal.com/bharwan-baingan-punjabi-bharwan-baingan-recipe-38493r

Manali Gawad

on 26 May 20 04:10 PM

Tangy, spicy and little sweet and the same time. Delicious ??

Foodie #657748

on 19 Jul 16 02:51 PM

i never eat brinjals but i tried this for first time n it was yummy??

29 Jul 16 09:37 AM

Hi Foodie , we are delighted you loved the Bharwan Baingan recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

yummy

on 24 Mar 15 12:11 PM

Hi, I tried this recipe and I loved it. It was yummyyyyy...

Foodie#430365

on 01 Feb 11 08:09 AM

I'm not a brinjal fan, but this recipe turned out better than I had expected!! The gravy and stuffing was awesome!!

Sia Mehta

on 15 Oct 10 12:55 PM

i always avoided bharvan brinjals coz of the high amount of oil it requires for cooking untill i tried this low cal version! this recipe is surely a dieters choice as it uses just 1 tsp of oil and is pressure cooked. the filling is an innovative blend of onions and grated potatoes..different than ususal bharvan baingan mixture that uses only besan, spices and oil.