Bharwan Baingan, Punjabi Bharwan Baingan Recipe
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 sautéeing 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!
Also do try Hyderabadi Baingan Subzi and Baingan Musasalam .
Bharwan Baingan, Punjabi Bharwan Baingan Recipe recipe - How to make Bharwan Baingan, Punjabi Bharwan Baingan Recipe
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For The Onion-coconut Paste
1 cup roughly chopped onions
1 cup freshly grated coconut
1/4 cup coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
1 tbsp roughly chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
3 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)
For The Stuffing
2 tbsp oil
1/4 cup roasted and coarsely powdered peanuts
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tsp sugar
salt to taste
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
Other Ingredients
14 small brinjal (baingan / eggplant)
5 tbsp oil
2 tsp cumin seeds (jeera)
1/2 tsp finely chopped garlic (lehsun)
1 bayleaf (tejpatta)
For Serving
rotis/parathas
Method
For the onion-coconut paste
For the stuffing
How to proceed
Recipe Notes for Bharwan Baingan
Making the Onion-Coconut Paste
Making the masala stuffing for Bharwan Baingan
Stuffing and cooking the Baingan
For the onion-coconut paste
- For the onion-coconut paste
- Combine 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 stuffing
- For the stuffing
- Heat 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 proceed
- How to proceed
- 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 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 and mix gently. Cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
- Lower the flame, add 1 cup of water and little salt and mix gently. 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 breaking.
- Serve hot with rotis or parathas.
Bharwan Baingan Video by Tarla Dalal
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.
- 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.
- Love brinjal!? Then check out our 280+ brinjal recipes from different cuisines.
- 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.
- Add freshly grated coconut.
- Add coriander seeds.
- Then add broken whole dry Kashmiri red chillies.
- Add roughly chopped garlic and ginger.
- Add cloves and cinnamon.
- Mix all the ingredients 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.
Making the masala stuffing for Bharwan Baingan
- Heat the oil in a broad non-stick pan, add the prepared onion-coconut paste.
- Add the roasted and coarsely crushed peanuts.
- Add turmeric powder and chilli powder.
- Add coriander-cumin seeds powder.
- Then add sugar.
- And finally add salt to taste and mix well.
- Then add lemon juice.
- 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.
- 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.
- Heat the oil in a deep non-stick kadhai. This recipe requires more oil as the brinjals have to be cooked in it.
- 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 and mix gently. Cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
- 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.
- Lower the flame add the remaining stuffing masala.
- Add 1 cup of water.
- Add little salt and mix gently.
- 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.
Nutrient values per serving
| Energy | 350 cal |
| Protein | 3.9 g |
| Carbohydrates | 10.4 g |
| Fiber | 7.5 g |
| Fat | 32.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 320.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 13.6 mg |
| Folic Acid | 42.5 mcg |
| Calcium | 35.5 mg |
| Iron | 1.1 mg |
| Magnesium | 32.1 mg |
| Phosphorus | 117.1 mg |
| Sodium | 8.9 mg |
| Potassium | 285.9 mg |
| Zinc | 0.7 mg |
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We have tried this recipe ,add tometo while making Paste & along with baby brinjel we used baby potato. receipe turn in to amazing dish we enjoy this Dabhi with wheat paratha & Khichdi .
I am not so fond of brinjals, but this recipe is just mind blowing. The mixture that we fill in the baingan is delicious. It has a nice crunch od peanuts along with coconut. When filled in brinjal and cooked on an open flame, they definitely also intensify the taste of the brinjals. I suggest even people who don''t like brinjals should also try this recipe.I am sure they will love it.