You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Sabzis > Bharwan Baingan, Punjabi Bharwan Baingan Bharwan Baingan, Punjabi Bharwan Baingan by Tarla Dalal Expose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. The stuffing, prepared by sautéing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers! 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Close 17 Jul 2012 This recipe has been viewed 87766 times Bharwan Baingan, Punjabi Bharwan Baingan recipe - How to make Bharwan Baingan, Punjabi Bharwan Baingan Tags North Indian Vegetarian FoodPunjabi SabzisSemi-Dry SabzisIndian PartyPan Preparation Time: 25 mins Cooking Time: 24 mins Total Time: 49 mins 5Makes 5 servings Ingredients For The Onion-coconut Paste1 cup roughly chopped onions1 cup freshly grated coconut1/4 cup coriander (dhania) seeds3 whole dry kashmiri red chillies , broken into pieces1 tbsp roughly chopped garlic (lehsun)2 small sticks cinnamon (dalchini)For The Stuffing2 tbsp oil1/4 cup roasted and coarsely powdered peanuts1/2 tsp turmeric powder (haldi)1 tsp chilli powder1 tbsp coriander-cumin seeds (dhania-jeera) powder1 tsp sugar salt to taste1 tsp lemon juice2 tbsp finely chopped coriander (dhania)Other Ingredients14 small brinjal (baingan / eggplant)5 tbsp oil2 tsp cumin seeds (jeera)1/2 tsp finely chopped garlic (lehsun)1 bayleaf (tejpatta)For Servingrotis or parathas Method For the onion-coconut pasteFor the onion-coconut pasteCombine the onions, coconut, coriander seeds, dry red kashmiri chillies, garlic, ginger, cloves and cinnamon in a deep non-stick pan and dry roast on a medium flame for 2 minutes. Keep aside to cool completely.Once cooled, blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep aside.For the stuffingFor the stuffingHeat the oil in a broad non-stick pan, add the prepared onion-coconut paste, peanuts, turmeric powder, chilli powder, coriander-cumin seeds powder, sugar and salt and mix well.Add the lemon juice and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside.How to proceedHow to proceedSlit 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 stuffing and keep the remaining stuffing aside.Heat the oil in a deep non-stick kadhai and add the cumin seeds.When the seeds crackle, add the garlic and bayleaf and sauté on medium flame for a few seconds.Add the stuffed brinjals, mix gently, cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.Lower the flame, add the remaining 1 cup of water and little salt and mix gently. Cover it with a lid and cook for 10 minutes, while stirring occasionally. Keep tossing the brinjals occasionally to avoid it from breaking.Serve hot with rotis or parathas. Nutrient values per servingEnergy353 calProtein4 gCarbohydrates11.5 gFiber8.3 gFat32.3 gCholesterol0 mgVitamin A328.4 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B32.3 mgVitamin C14.2 mgFolic Acid30.2 mcgCalcium37.2 mgIron1 mgMagnesium0 mgPhosphorus0 mgSodium3.9 mgPotassium187.6 mgZinc0.5 mg