Stuffed brinjal/eggplant/aubergines (Bharva baigan)

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by Deeksha Pathak

During my childhood, I had seen that most kids used to hate brinjals. On the other hand, I had always liked them and my mother cooks them wonderfully! Brinjal is a very simple vegetable and this quality gives us an opportunity to cook it in many different ways. Stuffed Brinjals/Eggplant/Aubergines and Baigan ka bharta (roasted balloon eggplant/brinjal cooked with spices) are two varieties which I have already posted in the blog. This new recipe of stuffed brinjal or Bharva Banigan is done with thin vertical purple brinjals. I had always liked this variety of brinjals and when my mother used to chop them for dinner, I used to eat one or two pieces raw. Sounds crazy, but I always had this habit of eating a few vegetables raw whenever my mother would be chopping them (there are cows, and then there is me!!).

In my previous stuffed brinjal recipe I had used only spices for stuffing, but here along with spices I have also used onions. Try this recipe – you are sure going to love it.

Ingredients:

Brinjals, finely chopped onion and green chillies, grated ginger

spices; salt, red chilli powder, coriander powder, turmeric powder, garam masala powder, dry mango powder, coarsely ground fennel seeds, asafoetida and oil.

Process:

Wash brinjals and keep them separate.


Finely chop onions and green chillies and grate ginger. You can add garlic too.

Heat 1 tbsp oil in a pan and add onion, chilly and ginger mix and saute it till onions are transparent.

Reduce heat to sim and add all spices and saute everything for 5 minutes . If required add 1 tbsp oil more, but not more than that.

Cut brinjal vertically and slightly deep with the help of knife and fill in ready onion massala.

Heat 4 tbsp oil in a non stick or heavy bottomed pan and keep all stuffed brinjals in it and cover that. Keep the heat on sim and if available, use extra small burner, so that brinjals can be cooked nicely on sim heat.

In between, keep turning them upside down for even cooking till brinjals are soft from all sides. I like the outer skin of brinjal little bit crisp so I cook them bit more .

Serve these delicious stuffed brinjals as a side dish with rice or roti and enjoy your meal!!

 

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Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

53 thoughts on “Stuffed brinjal/eggplant/aubergines (Bharva baigan)”

    1. Thanks a lot Tanja.
      I agree with you,to make them desirable for the whole family is a difficult task. So just tried cooking them differently, and I guess onions did the magic.

  16. I can’t stop imaging that you as a kid searched around the kitchen while your mom was chopping veggies. What a beautiful, happy picture of childhood you had!

    This seems a simple and healthy recipe! I would love to try it on weekend! ^^

    1. Dear Oscar,
      It was exactly the same scene as you have imagined. Evening time, hungry kids would eat anything they see first in the kitchen.. Lol… And the best part was that during those days we never had those ready to eat packed snacks, so it was always healthy home-cooked eating habits!!
      There is definitely a neat eating habit with parents always, isn’t..

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