Sep 122012

Stuffed Aubergine Recipe (Bharwan Baingan Recipe) is made stuffing achar masala in baby aubergines. You can either make stuffed aubergine curry by making gravy for stuffed aubergine or eat as it is bharwa baingan with chapatti or paratha.

Stuffed Aubergine RecipeCooking Time: Appr. 30 Minutes
Serves: 3 People


8-10 baby aubergine (eggplant or brinjal)
2 tablespoon achar masala
1 tablespoon chopped coriander leaves
½ inch ginger
2 garlic cloves
1 tablespoon lemon juice
2 tablespoon oil
Salt to taste

For gravy:

2 large tomatoes
1 teaspoon spoon chilli powder
½ teaspoon Turmeric powder
1½ teaspoon coriander powder
½ inch ginger
2 garlic cloves
1 tablespoon chopped coriander leaves
Salt to taste
Water as needed
1 teaspoon mustard seeds
1 teaspoon cumin seeds
¼ teaspoon asafoetida (hing powder)
1 tablespoon oil

Stuffed Aubergine CurryCooking Method:

1. Peel the ginger and chop it. Chop the garlic.

2. Grind chopped garlic, chopped ginger, chopped coriander, lemon juice and a pinch of salt to make a paste.

3. Take 2 tablespoon achar masala and add the grinded paste with some water. Mix well and make paste.

4. Wash and wipe the baby aubergines (eggplants) and carefully cut partially in half through lengthwise without separating in twos and careful not to go all the way through. Now cut again in half other side to make four ¾ equals.

Baby Aubergine (Baby Eggplant)Baby Aubergine (Baby Eggplant)
bharwan baingan
Stuffed Brinjal



5. Stuff the achar masala mix to each cut of baby aubergine.

6. Heat 2 tablespoon oil a non-stick frying pan. Fry all stuffed baby aubergine on medium to low heat until it is cooked. It’ll approximately take 12-15 mins to cook. Flip gently to cook all sides.

For Stuffed Aubergine Curry:

7. While stuffed eggplants are cooking, make the gravy for stuffed eggplant curry.

8. Chop the tomatoes and grind with chopped garlic, ginger, chopped coriander, salt, chilli powder, turmeric powder and coriander powder with some water. Make smooth paste for gravy.

9. Heat the oil in a separate pan and add mustard and cumin seeds. When seeds crackle, add asafoetida (hing powder).

10. Now add tomato gravy and cook until it gets thick.

11. Add tomato gravy in cooked stuffed aubergines and stir gently. Cook for 2 mins on medium heat.

12. Finally turn off the heat.

Serve Stuffed Brinjal Recipe hot with chapatti, paratha or rice.

 Stuffed Aubergine Curry Recipe

Inspired By Anamika’s MadcookingFusion Blog

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