Bharwan baingan dry recipe
Bharwan baingan dry recipe is a popular north Indian side dish perfect to go with roti. Dish that is stuffed with an ajwain, mint and coriander flavored masala.
- 4 Baingan/ Brinjal (large sized)
- 2 Onion
- 1 Tomato
- 3 Green chilli
- 1 inch Ginger piece
- 7 Garlic cloves
- 2 tbsp Mint leaves
- 1/4 cup Coriander leaves (packed)
- 1/4 cup Besan (sifted)
- 1/2 tsp Ajwain
- 1 tsp Cumin seeds powder
- 1/2 tsp Garam masala
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric
- Oil 4 tbsp
- Coriander leaves to garnish
- Salt
- Cube cut onion, de seed tomato and cube it too. Chop green chilli roughly. Keep other ingredients ready & prepared.
- Heat a pan with 2 tbsp oil. Add peeled garlic, ginger and green chilli followed by onion. Stir fry for a minute and add tomato, mint, coriander leaves.
- Cook till tomatoes are soft (2-3 minutes). Transfer to a plate for cooling.
- Place in a blender with turmeric powder, red chili powder, garam masala powder, salt, Ajwain, cumin seeds powder and besan.
- Grind to a coarse paste. Check for spice and salt and adjust.
- Remove the green portion of brinjal leaving the hard part. Slit the brinjal from other side (bottom) into four. Run the knife until 3/4th of the brinjal.
- Check if there is no insect. Stuff the brinjal with ground masala using spoon.
- Heat 2 tbsp oil in a non stick pan. Arrange the brinjal in oil. Cook covered in low flame.
- Turn the brinjals after 2 mins. Continue cooking covered. Repeat the same so that all 4 parts of the brinjals are sauteed.
- As you turn and cook, the masala turns fragrant and brinjals are cooked soft too. Garnish with coriander leaves to serve.
Make bharwa baingan whenever you want to make the occasion special for your family or to impress your guests.
Check out my baingan bharta and stuffed brinjal curry in this website.
I love to try different brinjal dishes being a big fan of brinjal. The stuffed brinjals are very fascinating to see and interesting to cook too. Though already have couple of south Indian flavored recipes are there in my blog, this recipe sent by my BIL is very different from the others I have tried. By simply going through the ingredients, I knew it will be good as it is similar to my aloo bhindi masala gravy shared by my friend.
Yet this is different because of the mild mint flavour and mainly ajwain's flavour. As it was cooking, the smell was awesome. I had it with rice for lunch and with roti for dinner. I liked with roti the best, recommend the same to you too. Should try with mild pulao varieties next time.
I chose big aubergines available in Fairprice. You can try it with any brinjal variety but this looks fancier. Just adjust the cooking time accordingly.
- 2 tablespoon Mint leaves
- ½ teaspoon Ajwain
- 1 teaspoon Cumin seeds powder
- ½ teaspoon Garam masala
- 1 teaspoon Red chilli powder
- ¼ teaspoon Turmeric
- Heat a pan with 2 tablespoon oil. Add peeled garlic, ginger and green chilli followed by onion. Stir fry for a minute and add tomato, mint, coriander leaves.
- Heat 2 tablespoon oil in a non stick pan. Arrange the brinjal in oil. Cook covered in low flame.
