Stuffed Brinjal Curry (Bharwan Baingan)

“Boldly spiced, perfectly stuffed — Bharwan Baingan that steals the show!”

Stuffed Brinjal Curry, also known as Bharwan Baingan, is a flavorful delicacy from Maharashtra and Andhra Pradesh where tender eggplants are filled with a spiced, aromatic masala and cooked to perfection. This curry pairs beautifully with steamed rice or roti.

📝 Ingredients

For the Curry:

• 25 small brinjals (eggplants)
• 2 large tomatoes, chopped
• 2 medium onions, chopped
• Salt to taste
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• Pinch of hing (asafoetida)
• Fresh coriander leaves for garnish
• 3-4 tbsp oil

For the Stuffing Paste:

• 1 cup peanuts
• 1 tbsp sesame seeds
• ½ cup grated coconut
• 1 inch piece ginger, chopped
• 3-4 garlic cloves
• 4-5 red chilies
• 1 medium onion
• Water as required

👩‍🍳 Instructions

Preparing the Stuffing:

1. Dry roast the peanuts in a pan on medium flame until golden. Set aside.
2. Roast sesame seeds in the same pan for 1-2 minutes until fragrant.
3. Add grated coconut, ginger, and garlic; roast for 5-10 minutes until coconut turns light brown.
4. Add red chilies and roast for 2 minutes. Turn off heat and let cool.
5. Grind roasted peanuts and 1 onion with the cooled mixture into a fine paste, adding minimal water.

Preparing the Brinjals:

1. Prepare salted water in a vessel.
2. Make a cross-cut from the bottom of each brinjal, keeping the stem intact so it opens like a flower but stays connected at the top.
3. Soak the cut brinjals in salted water to prevent discoloration.
4. Remove and pat dry. Stuff each brinjal generously with the prepared paste.

Cooking the Curry:

1. Heat 2-3 tbsp oil in a heavy-bottomed pan over medium heat.
2. Saute chopped onions until light brown.
3. Add chopped tomatoes and cook until mushy.
4. Season with salt, turmeric powder, coriander powder, cumin powder, garam masala, and hing. Mix well.
5. Add any leftover stuffing paste and combine.
6. Gently add stuffed brinjals to the pan, mix carefully to avoid breaking.
7. Cover and cook for 2-3 minutes; then open and stir gently.
8. Add water if needed, cover again and cook for 10-15 minutes, stirring occasionally.
9. When gravy thickens, bubbling reduces, and oil separates, turn off heat.
10. Garnish with chopped coriander leaves.

🍽️ Serving Suggestions

• Serve hot with fresh chapathi or roti
• Perfect with steamed basmati rice or jeera rice

💡 Tips for Success

• Use small, tender brinjals for best results
• Roast spices on medium heat to avoid burning
• Avoid adding too much water while grinding the paste
• Handle stuffed brinjals gently to keep them intact
• Adjust spice levels to your preference

🧊 Storage

• Curry tastes better the next day!
• Store in refrigerator for up to 3 days
• Reheat gently before serving

This recipe serves 4-6 people and yields about 25 stuffed brinjals. Enjoy this authentic Maharashtrian and Andhra delicacy at home!

Video Tutorial