BHARWA BAIGAN RECIPE | How To Make Stuffed Brinjal Gravy | Stuffed Baingan Masala | Eggplant Recipe

eggplant

🥗Healthier: zucchini

💰Cheaper: bell pepper

Zucchini is lower in calories and bell pepper is often less expensive.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is a lower-calorie herb, while dried herbs can be more cost-effective.

Wash 5 medium sized eggplants and make cuts in them into segments just before the stem portion.

Heat a pan and add 2 tbsp of ground flour (besan) to roast until golden brown and aromatic.

Add 1/2 tsp salt, 1/4 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp roasted cumin powder, 1 tbsp Kashmiri red chili powder, 1/2 tsp coarse fennel powder, and 1/2 tsp chaat masala powder to the roasted flour; mix well.

Add a few drops of oil to bind the spice mix, then add 1 small bowl of grated processed cheese and mix well.

Add water as required to make the spice mix moist and ready for stuffing.

Generously stuff the prepared spice mix into the cuts of the eggplants.

Heat oil in a pan, and once hot, add the stuffed eggplants one by one and fry on medium flame, flipping them in between until soft and well fried.

Remove the fried eggplants and set aside.

In the same pan, add 2 bay leaves and a few cumin seeds; let them crackle.

Add 1 large finely chopped onion and sauté until golden brown.

Add 1 tsp ginger garlic paste and fry until the raw taste goes away.

Add 1 large finely chopped tomato and sauté for 1-2 minutes.

Add salt, 1/4 tsp turmeric powder, 1/4 tsp coriander powder, 1/4 tsp roasted cumin powder, and 1 tsp Kashmiri red chili powder; sauté well with the tomato mixture.

Cover and cook on medium flame for about 5-6 minutes until the tomatoes are soft and oil separates from the mixture.

Add 1 1/2 tbsp beaten curd and mix well on low flame.

Add water to rinse the bowl from where the curd was poured and a pinch of sugar to balance the tangy taste; mix well.

Add the stuffed and fried eggplants into the gravy, cover, and let cook on medium flame for about 10 minutes.

After 10 minutes, gently flip the eggplants to coat them with the gravy and let simmer for another 2-3 minutes.

Before turning off the flame, add 1/4 tsp garam masala powder and mix gently.

Garnish with chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level: