Bharva baingan recipe (stuffed aubergine)

10 Nov Bharva baingan recipe (stuffed aubergine)

Last Updated on August 3, 2021 by blessmyfoodbypayal

Bharva baingan recipe | how to make stuffed brinjals | vegan stuffed aubergine recipe with step wise pictorial and video method is the quickest & tastiest way to cook baingans with the least ingredients.

This recipe is made using smallest baingans. “Bharva” is a Hindi word which means “filled”or “stuffed” & “Baingan” is a Hindi word for brinjal/eggplant/aubergine.

To make this recipe, we have used deep purple baingans but you can follow the same recipe for the baingans of other colours too, but yes, they must be the small one. Sharing the picture hereunder for better understanding :

If you have the eggplants of bigger size, then this recipe is not for you. Then go for amazing recipe of Smoked Eggplant Curry, popularly known as Baingan Ka Bharta in India, which too is a vegan recipe. Click here for the detailed text recipe & video.

This vegan stuffed aubergine recipe needs no onion, no ginger, no garlic and no tomotoes. All you need few spices readily available in every kitchen, mix them and cook this mouthwatering vegetable. You can enjoy it with rice, roti, naan or bread. We just love to have it with chapati & a bowl of curd on the side of our plate.

Also have a look at other sides dishes like ..

• nadru yakhni
• Arbi ki sukhi Sabzi
• methi chaman
• Lehsuni palak
•  khoya paneer
• chilli paneer
• Mughlai Shahi Paneer Korma and
• mushroom do pyaza restaurant style.

Step wise pictorial method of Bharva baingan recipe

1. Wash and keep aside baingan so that they turn dry. Cutting their stem is your personal choice. However we don’t cut it.
2. Take a small bowl and add all the spices mentioned, which includes red chilli powder, turmeric powder, coriander powder, cumin powder, Garam masala, Mango powder, salt and give them a good mix. Keep aside.
3. Now take a baingan & from the lower side (extreme opposite to stem side), cut 2 marks across the baingan dividing it in 4 parts. MOST IMPORTANT point is that don’t cut in a way that 4 parts get separated. Baingan should remain intact from the stem side. Cut all the baingans likewise.
4. Using your fingers tips, fill the spices mix in each baingan one by one. You can also use spoon if you like.
5. Now add oil in a wide pan and place on flame. We are using mustard oil but you can take any oil you usually use for everyday cooking.
6. When the oil gets cooked, as it was mustard one, add all the brinjals one by one in the pan.
7. Cover the pan with a lid. Let them cook on low flame for 4 to 5 minutes.
8. Remove the lid and turn their side.
9. Likewise keep on cooking it with the lid on, then turning their side after short intervals, again lid on & so on. They need to be checked quite often & turning their side so that baingans must not burn.
10. When the baingans turn soft & mushy, they are done. It may take from 18 to 20 minutes.

Enjoy warm with chapati or the way you want.

Bharva baingan recipe -recipe card

Bharva baingan recipe | how to make stuffed brinjals | vegan stuffed aubergine recipe

blessmyfoodbypayal

Bharva baingan recipe is a smiple yet delicious way to make brinjals with just dry spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

• 19-20 Small baingan/brinjals/eggplants/aubergine 500 grams
• 1 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam masala
• 1 tsp Mango powder
• Salt as per taste
• 3 tbsp Oil

Instructions

 

• Wash and keep aside baingan so that they turn dry. Cutting their stem is your personal choice. However we don't cut it.
• Take a small bowl and add all the spices mentioned, which includes red chilli powder, turmeric powder, coriander powder, cumin powder, Garam masala, Mango powder, salt and give them a good mix. Keep aside.
• Now take a baingan & from the lower side (extreme opposite to stem side), cut 2 marks across the baingan dividing it in 4 parts. MOST IMPORTANT point is that don't cut in a way that 4 parts get separated. Baingan should remain intact from the stem side. Cut all the baingans likewise.
• Using your fingers tips, fill the spices mix in each baingan one by one. You can also use spoon if you like.
• Now add oil in a wide pan and place on flame. We are using mustard oil but you can take any oil you usually use for everyday cooking.
• When the oil gets cooked, as it was mustard one, add all the brinjals one by one in the pan.
• Cover the pan with a lid. Let them cook on low flame for 4 to 5 minutes.
• Remove the lid and turn their side.
• Likewise keep on cooking it with the lid on, then turning their side after short intervals, again lid on & so on. They need to be checked quite often & turning their side so that baingans must not burn.
• When the baingans turn soft & mushy, they are done. It may take from 18 to 20 minutes.
• Enjoy warm with chapati or the way you want.