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Bharwa Baingan is a popular Indian dish made by stuffing small brinjals (eggplants) with a rich, spiced masala. The stuffing usually includes ground peanuts, sesame seeds, coconut, onions, and a blend of Indian spices that give the dish a deep, earthy flavor.
Cooked slowly, the brinjals absorb the spices and become soft, while the stuffing releases its nutty, tangy, and slightly smoky flavors. Different regions of India have their own variations:
Maharashtrian style often includes ground peanuts and coconut.
North Indian style uses onion-tomato masala with garam masala.
Hyderabadi style adds tamarind and sesame for a tangy touch.
This recipe is a homestyle North Indian version that is rich yet simple to make. It’s hearty, satisfying, and perfect for both weekday meals and special occasions.
Prepare Brinjals: Wash and slit the brinjals in a cross shape (keeping the stalk intact) so they can hold stuffing.
Make Stuffing: In a bowl, mix onion, tomato, ground peanuts, coconut, all spices, salt, and coriander leaves. Drizzle 1 tsp oil into the mixture.
Stuff Brinjals: Gently fill each brinjal with the masala mixture. Reserve extra masala.
Cook: Heat 3 tbsp oil in a kadhai. Place the stuffed brinjals carefully. Sauté on medium flame for 4–5 minutes until lightly browned.
Simmer: Add leftover masala and sprinkle ¼ cup water. Cover and cook on low heat for 15–18 minutes, stirring occasionally, until brinjals are tender.
Finish: Garnish with coriander leaves and serve hot with roti, paratha, or steamed rice.
Use small, tender brinjals for best flavor.
Roast peanuts well before grinding to release aroma.
Cook on low heat to avoid burning and to let brinjals cook evenly.
For a tangy twist, add tamarind pulp instead of amchur.
Yes, but cut them into quarters and stuff lightly. Small brinjals work best.
Yes, replace with roasted sesame seeds and coconut, or just onion-tomato masala.
Yes, it is naturally vegan.
Best with hot phulka/roti, paratha, or steamed rice with dal.
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