Masaledar Bharwa Baingan recipe is a quintessential Indian accompaniment. It is prepared by using the choicest spices and farm fresh brinjals. You can relish it with Indian bread and even rice. Here’s how to make Masaledar Bharwan Baingan!
In India, stuffing vegetables and cooking them for a perfect side is an age-old culinary tradition. Most importantly, it is done to give a twist of taste to any dish. Trust me, there are a plethora of veggies that you can stuff. Also, there are umpteen ways to make the stuffing as well. You can make it sweet, spicy, tangy – a mix of all of them as well.
This time, I have picked up brinjal, the not so favourite vegetable which is albeit very healthy. One of the reasons why I like using brinjals is the fact that they are tender if you get them fresh. Furthermore, their natural taste complements the spices very nicely! Popular known as baingan in India, brinjal aids weight loss. It is also considered great for lowering the blood pressure and to combat cancer.
Masaledar Bharwa Baingan is a simple but rich, delicious dish made by stuffing brinjal with a masala paste. It could be a dry masala with only spices or it could be an onion based masala. You can pick your preference. I prefer the onion based masala as it gives the brinjal a very lovely flavour. Finely chopped onions are cooked with ginger garlic paste, and the dry masalas are added to it. This filling is then stuffed inside the slit brinjals.
Many folks also add potatoes while making it. However, I feel this side completely belongs to brinjals. I have used purple brinjals for making it. But, you can also use white and green brinjals if you wish.
Flavourful and mood lifting, Masaldedar Bharwa Baingan is a timeless recipe that you HAVE to try! Do read its recipe and prep it up!
- 8-10 Small brinjal
- 6 tablespoon Oil
- ½ teaspoon Kalongi / Onion seeds
- 1 teaspoon Saunf / Fennel seeds
- 2 cups Onion (finely chopped)
- 1 teaspoon Ginger garlic paste
- 3 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Garam masala powder
- 1 teaspoon Amchoor / Dry mango powder
- Fresh coriander to garnish
- Heat 3 tablespoon oil in a pan.
- When the oil is hot, add onion seeds and fennel seeds.
- Add onion and fry till translucent.
- Add ginger garlic paste and fry till golden brown.
- Add coriander powder, red chili powder, turmeric powder, garam masala powder and dry mango powder.
- Add ¼ cup water and fry for 3-4 minutes.
- Remove the pan from heat and cool.
- Slit the brinjals into quarter keeping the top intact.
- Stuff the brinjals with the filling.
- Take the remaining 3 tablespoon oil in a pan.
- Arrange the stuffed brinjals in a single layer in the pan.
- Cover the pan and cook the brinjals for 10-15 minutes on both the sides at very low heat till done.
- Transfer in the serving platter.
- Garnish with fresh coriander leaves.
- Serve hot with dal, phulka or rice.