Bharwa Baingan Vegetable
Bharwa Baingan Vegetable is a popular Indian dish made with eggplants stuffed with a spiced masala made from onions, tomatoes, and spices. This dish is vegan and gluten-free, making it suitable for many dietary preferences. It is also an excellent source of fiber, vitamins, and minerals, thanks to the eggplant. However, people with a nut allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
107 kcal
Protein
3 g
Carbs
8 g
Fat
6 g
Fiber
7 g
Ingredients
Turmeric powder
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Mustard seeds
0.5 tsp (2.5g)
Asafoetida
1 pinch (2g)
Curry leaves
10 gms (10g)
Brinjal-1
400 gms (400g)
Olive Oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Dried Mango Powder (Amchur)
1 tsp (3g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.25 tsp (1.25g)
Fennel Seeds
1 tsp (5g)
Instructions
Preparation
Prepare the eggplants:
-Wash the eggplants and make a deep slit in each eggplant without cutting them into two pieces entirely. Keep them aside.
Cooking Steps
In a mixing bowl, combine the red chili powder, coriander powder, turmeric powder, fennel seeds, salt, chopped coriander leaves, and amchur. Mix well to form a stuffing mixture.
Stuff the eggplants: Gently stuff each eggplant with the prepared stuffing mixture. Ensure that the stuffing goes into the slits you made earlier.
In a wide, shallow pan, heat oil. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Allow them to splutter.
Carefully place the stuffed eggplants in the pan. Reduce the heat to low, cover with a lid, and let them cook for about 15-20 minutes, turning occasionally until the eggplants are tender and cooked through.
Bharwa Baigan is ready to be served hot.