Bharwa Baigan Recipe by Our Sasu Mom

I am a good cook but my mother in law is expert .She keeps on cooking tasty items everyday like in hotels and restaurant.Bharwa Baingan is a delicious version of not so liked Baingan. If you try this dish, I bet that you won’t even feel that you are eating Baingan. It tastes so different and good that you will like to eat it time and again.The dish also qualifies to be on the menu of home parties. You can definitely impress your guests with tall, dark and handsome brinjals .

Bharwa Baingan Recipe In Words

Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Approx. 20 Pieces of Bharwa Baingan (5 servings)

Ingredients to Marinate the Brinjals:

1. 300gm Small Size Brinjal (or 10 small pieces)
2. 1/2 Cup (Our 1 Cup = 240 ML) Thick Curd (Non-sweet)
3. 1 Lemon
4. 2 Green Chilies
5. 1 Tsp Coriander Powder
6. 1/2 Tsp Black Salt
7. 1/4 Tsp Garam Masala
8. 1 Tsp Roasted Cumin Seed Powder
9. 1/2 Tsp Chaat Masala

Ingredients for filling (Stuffing) of Brinjals:

1. 1/2 tsp Roasted Cumin Seed Powder
2. 1 Tsp Coriander Powder
3. 1/2 Tsp Turmeric Powder
4. 1 Tsp Red Chili Powder
5. 1/2 Tsp Salt
6. 1 Cup (Our 1 Cup = 240 ML) Grated Coconut
7. 1/2 Cup (Our 1 Cup = 240 ML) Tamarind Pulp
8. 1 Tsp Mustard Seeds
9. 5 Curry Leaves
10. 3 Dry Red Chilies
11. 1 Tbsp Oil
12. 1/4 Tsp Grated Garlic

Method:

We will start the process by marinating the Brinjals. Slice the Brinjals from the center and to divide it into two pieces(as shown). Now, remove the pulp and seeds from the stomach of Brinjal (as shown). You can use a knife to take out the stomach pulp.

Now add Curd in a bowl. Add 1 Lemon’s juice, 2 chopped Green Chilies, 1 Tsp Coriander Powder, 1/2 Tsp Black Salt, 1/4 Tsp Garam Masala, 1 Tsp Roasted Cumin Seed Powder and 1/2 Tsp Chaat Masala. Mix them well.Now dip the chopped Brinjals in Curd. Mix brinjal pieces well in this curd and spice mixture. keep the bowl aside, to marinate the Brinjals for about 15 minutes.

We will create a mixture of Tamarind juice and spices to give our recipe a spicy, sweet and tangy flavor. For this, we need to mix tamarind juice and various spices. If you have ready-made Tamarind juice, you can skip this step. Else read on to know how to take out the juice from raw Tamarind.To take out the pulp of Tamarind: Put it in a bowl with 1/2 cup of warm water. Pinch the Tamarind with your finger tips to squeeze out the pulp. You will see that pulp simply separates itself from the seeds slowly with warm water.

Once done, You will get a brownish mixture of tamarind pulp and warm water. We need to sieve it and separate the pulp and tamarind seeds and other stuff. You can use a sieve and a spoon to filter out the tamarind juice in a cup (as shown).

Now take 1/2 tsp Roasted Cumin Seed Powder, 1 Tsp Coriander Powder, 1/2 Tsp Turmeric Powder, 1 Tsp Red Chili Powder, 1/2 Tsp Salt, 1 Cup (Our 1 Cup = 240 ML) Grated Coconut, 1/2 Cup (Our 1 Cup = 240 ML) Tamarind Pulp in a bowl. Mix them well.Now, the most interesting part of this recipe: Pick up each Brinjal at a time and add this Tamarind oriented spice mixture as a stuffing in its empty stomach.

We are now ready with the spices(masala) stuffed Brinjals. They need to be shallow fried before you can see them on your dinner plate though

Heat oil in a pan. Once you see the smoke coming out of oil, it is hot enough to start the frying.Turn the stove on low flame. Add Mustard seeds, dry Red Chilies, Curry Leaves, grated Garlic buds. Let them roast for 30 seconds. Then, add the stuffed Brinjals. Remember to shallow fry Brinjals first from the face that contains spices (as shown in image).

Once they turned golden brown in color. Flip them and cook till become soft from the bottom also. Once they turn light golden brown from both sides, you can switch off the stove. Off-course you should have cooked all your Brinjal pieces before you switch off.

Here are the delicious and mouth watering Masaledar Bharwa Baingan. Serve them hot with Chapati/Naan/Parantha. Enjoy!!!