Bharwan Baingan Recipe

Bharwan Baingan
Stuffed Eggplant
Submitted By: Taz


12 small Indian/Asian/Baby Eggplant (Baingan)
1 small Red Onion (Pyaz) - rough chopped
4 cloves Fresh Garlic (Leh-sun) – crushed
1 inch piece Fresh Ginger (Adrak) – grated into a paste
6-8 Curry Leaves (Tej Patta)
1-2 Dried Red Chile (Lal Mirch) - broken into small pieces
2 Tbs Olive Oil (Zetoon ka Tel) - can substitute grape seed or vegetable oil
1 Tbs Unsalted Roasted Peanuts (Mungphali)* - slightly crushed into small pieces
2 tsp Unsweetened Shredded Coconut (Nariyal)
2 tsp White Poppy Seeds (Khus Khus)
2 tsp White Sesame Seed (Til)
1 tsp Coriander Seed (Dhania)
1 tsp Cumin Seed (Jeera)
1 tsp Tamarind Paste Concentrate (Imli)
½-1 tsp Red Chile Powder (Lal Mirchi) - amount to taste
1 tsp Kosher Salt (Namak) - or to taste

  1. Make long, deep slits from top to bottom of each eggplant (DO NOT CUT THROUGH) making a 'pocket' - Set aside
  2. Heat 1 Tbs of oil in a large kadahi, wok, or pan over medium-high heat - Once oil is hot, add onion and sauté for 3-4 minutes - Add garlic and ginger and continue to sauté for 30 seconds
  3. Add coriander and cumin seeds to the pan and continue to sauté for 30 seconds - Add poppy seeds, sesame seeds, and coconut to the mixture and sauté (while continuously stirring) for 1 minute - Remove from heat and allow to cool to just above room temp
  4. Transfer onion mixture to a food processor or blender along with ½ cup water and process into a thick, slightly coarse paste - Transfer to a small mixing bowl and add peanuts, red chile powder, and salt to paste and mix until thoroughly combined
  5. Stuff each of the eggplant slits with this paste (reserve any leftover paste)
  6. Mix the tamarind concentrate with ½ cup HOT water to make 'tamarind water' and set aside
  7. Wipe out the same pan used above and heat the remaining Tbs of oil until shimmering over medium heat - Add the dried red chile pieces and curry leaves and fry until chile pieces blacken
  8. Add stuffed eggplant and the tamarind water to the pan along with any remaining paste and mix to combine - Cover and allow to simmer until eggplants are tender (apx 15-20 minutes) stirring gently occasionally
  9. Serve hot with basmati rice, chapatis (roti), or alongside any lamb or chicken dish
*Can omit or substitute cashew nuts if allergies are a concern

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