Stuffed brinjal/eggplant/aubergines (Bharva baigan)

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!!

 

Stuffed Brinjals/Eggplant/Aubergines

 

Are you bored of cooking plain brinjal vegetable? Try them in stuffed form….. you will sure start liking this vegetable again!!!!! With plain paratha, roti or side dish for rice, stuffed brinjal will enhance the flavor of your meal!!!
(Pardon the picture quality of ready stuffed brinjals, had guests in the house and I was feeling awkward to take pictures at the right frame).

Ingredients :

Small size brinjals
Oil
Spices : coriander powder, red chilli powder,turmeric powder  salt, a pinch of asafoetida (hing), garam masala, dry mango powder (amchoor), grinded fennel seeds(kuti hui sauf)

Process :

Wash and dry brinjals.

 

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Now collect all spices in a bowl and add one or two tsp oil in it and mix everything together.

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Cut brinjal horizontally and vertically – But make sure not to cut all the way, that is from end-to-end.

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Fill in little quantity of spices mix in the gaps – both horizontally and vertically.

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Heat one non stick or heavy bottomed  pan and pour 4-5 spoons of oil in it. Place all spices filled brinjals in it.

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Reduce the heat to sim, cover the pan and let them cook on sim flame

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Keep on turning  brinjals upside down for even cooking till they become tender from all sides.

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Serve with roti, nan, plain paratha or rice!

 

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