Chef’s Nectar, “ Bharwan Baingan Curry” you will feel in ❤️with this delicacy !

Stuffed Aubergine and cooked in a tangy onion gravy

Stuffed Aubergine/ Bharwan baingan made by simmering small eggplants in a spicy onion masala. Curried eggplants are a favorite dish with many Indians especially from Punjab and enjoy them often with rice or Naan, paratha or roti. In India, each region has their own way of cooking this dish. And you will for sure love this traditional delicacy of North

Ingredients for making the Bharwan Baingan/ Aubergine

  • 250 grams brinjals (eggplants or baingan)
  • 2½ tablespoon oil
  • ¼ teaspoon cumin or jeera
  • 1 pinch mustard (optional)
  • 2 large onions grated or boiled & pureed
  • 2 medium tomatoes grated or chopped or pureed
  • 12 to 14 cashew nuts or almonds powdered or 2 tbsp roasted besan
  • 1½ teaspoon Ginger garlic paste
  • Salt to taste
  • 1 tbsp chopped fresh coriander

Spice to add in the dish

  • 1 teaspoon Garam Masala
  • 1 teaspoon saunf powder(fennel powder)
  • 1 to 1¼ teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 1 teaspoon amchur powder(dried mango powder) (optional)
  • ¼ teaspoon turmeric or haldi

Method of making the Bharwan Baingan Masala for stuffing

  • Heat a pan with 1½ tablespoon oil. Add the cumin.When they start crackling add the chopped onions and fry until they turn golden.
  • Stir in the ginger garlic paste and fry until the raw smell goes away.Add the grated tomatoes and sprinkle salt.
  • Cook until the moisture from tomatoes reduces.Then add salt and all the spice powders. Saute until the mixture begins to leave the sides of the pan.
  • Add cashew paste and saute for a minute. Check the seasoning and spices, Add more salt if desired.

Method of making eggplant curry

  • Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact.
  • Immediately keep them immersed in a bowl of lightly salted water.
  • Remove each eggplant from the water and spoon the prepared mixture into it and set aside.
  • Heat the same pan with 1 tablespoon of oil. Add mustard and let them crackle.
  • Add hing and then transfer the prepared eggplants to the pan.
  • Fry them in oil until the skin discolors stirring often for 3 mins.
  • Then pour ¾ cup water and stir well. If you are left with any of the stuffing masala just add it at this stage.
  • Cover and simmer on a low flame until the eggplants turn soft and tender.
  • Keep stirring in between and add more water as needed. The stuffing comes out and thicken the gravy.
  • When the baingan turns soft, sprinkle coriander leaves and turn off the stove.
  • Serve bharwan Baingan garnished with freshly chopped coriander with a dollops of butter accompanied with rice, Naan, paratha or roti.

Please Note

You can add any other stuffing of your choice as well weather it’s veg, cheese, or non veg. This is really a superb delicacy of the day enjoy it with your family and friends.😀😀👍👍

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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