Bharwa Baingan {Stuffed Eggplant}

by Kiran on March 29, 2017 · 15 comments

in Indian, Sides, Vegetarian

Hey hey hey…

It’s end of March 2017 and this is my first post thus far. Ooopppsss… Guessed I’ve been enjoying the much needed break from routined life.

Bharwa Baingan {Stuffed Eggplant} | @KiranTarun http://kirantarun.com/food
I packed my bags for a 2 week trip to Mumbai, India that stretched to 3 months!!! Ooooopppssiiees… So random and unlike me. But randomness and spontaneity definitely sparks so much adventures.

Doing things at the spur of the moment, it was a fresh breath of air. No planning whatsoever.

Bharwa Baingan {Stuffed Eggplant} | @KiranTarun http://kirantarun.com/food
But truth to be told, I missed this fun space of mine. I missed interacting with you all 🙂 It’s been long and I am definitely back with renewed enthusiasm, fun ideas and much more. You all inspire me so much, it’s time to break out of this very long hiatus and share what I’ve learnt in my trips.

First order of business are these adorable eggplants. I mean, how do you slice into these jewels? YOU MUST!

And then stuff it.

Bharwa Baingan {Stuffed Eggplant} | @KiranTarun http://kirantarun.com/food
I love the South Indian palate. From curry leaves to freshly grated coconut — it truly permeates in my version of bharwa baingan (stuffed eggplants). Any recipe can be customize to your tastebuds. You can totally omit a lot of ingredients here and yet, the flavors would still shine through.

Go ahead, try this recipe and make it your own!

Bharwa Baingan {Stuffed Eggplant} | @KiranTarun http://kirantarun.com/food

Print This Recipe Print This Recipe

Serves 4

Ingredients:

  • 8 to 10 small eggplants/brinjals
  • 4 tbsp of mustard/coconut oil
  • 8 to 10 curry leaves, minced
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 cup of onion, diced
  • a small pinch of asafoetida/hing
  • 2 green chilies, slitted and minced
  • 1/4 tsp turmeric powder
  • 2 garlic cloves, minced
  • 3/4 tsp red chili powder
  • 2 tsp tamarind water
  • 1 tsp jaggery/sugar
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 6 tbsp freshly grated coconut
  • 4 tbsp peanuts, pounded/crushed
  • 1/2 tsp garam masala
  • 3/4 tsp salt
  • garnish: freshly chopped coriander leaves and chilis.

Directions:

  1. On a low-medium heat, add 2 tbsp of oil in a non-stick skillet. Wait for mustard oil to lightly smoke, before adding mustard seeds. Once seeds crackle, add cumin seeds.
  2. Sprinkle in diced onions, minced curry leaves and a tiny pinch of asafoetida (hing). Cook for 2 minutes, or until onions are translucent.
  3. Add green chiles, turmeric powder, red chili powder and minced garlic. Cook for 30 seconds, before adding tamarind water and jaggery. Stir and add cumin and coriander powder.
  4. Toss in grated coconut, pounded peanuts, garam masala and salt. Cook for 2 minutes, stirring everything in between. Remove from heat once stuffing is left lightly moistened. Allow stuffing to cool completely.
  5. Meanwhile, rinse small eggplants and pat it dry. I like the eggplants “as is”, with the stems intact (optional). Slit each eggplant into four, making sure that you don’t slice through the eggplant.
  6. Stuff eggplants with the spiced stuffing evenly and set aside.
  7. Heat a heavy bottomed skillet on medium-high. Add the remaining 2 tbsp of mustard oil (or any oil of your choice) and wait for the mustard oil to lightly smoke before adding the stuffed eggplants.
  8. Using thongs, gently sear the eggplants on each sides. Put a lid on and gently cook eggplants on low heat, stirring it a couple of times in between. Eggplants should cook through from anywhere between 20 to 25 minutes.
  9. Once the eggplants are cooked through, add the remaining stuffing (if any) and sauté for a minute.
  10. Garnish with freshly chopped coriander leaves and chilis. Gobble it up as soon as possible, with chapatis and dal. Yum!

 

Bharwa Baingan {Stuffed Eggplant} | @KiranTarun http://kirantarun.com/food
It’s so nice to be back after so long. For those who are still around, thank you so much for your patience. I’ve been pretty active on Instagram so if you want to see what I’ve been up to, click here 🙂

What are you up to these days? Or are you on a break as well?

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{ 15 comments… read them below or add one }

1 Rosa March 30, 2017 at 2:17 AM

Welcome back, dear friend!

That dish looks amazing. Something I want to try making during the summertime.

Cheers,

Rosa
Rosa recently posted..A DRIED UP LEAF

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2 Lorraine @ Not Quite Nigella March 30, 2017 at 7:28 PM

Welcome back! We missed you 😀 It would be my dream to visit Mumbai-one day! I bet you had the best time!
Lorraine @ Not Quite Nigella recently posted..The Totally Not Boring Red Cabbage, Chickpea & Dill Salad!

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3 Angie@Angie's Recipes March 31, 2017 at 10:01 AM

Welcome back and I am glad that you had a great break! Those eggplants are so adorable and bet they taste amazing!
Angie@Angie’s Recipes recently posted..Aroniaberry Spelt Bread Rolls

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4 Laura | Tutti Dolci March 31, 2017 at 5:29 PM

Welcome back! 🙂 Those mini eggplants are adorable, and what a delicious idea to stuff them!
Laura | Tutti Dolci recently posted..carrot cake muffins

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5 lizzie moult April 4, 2017 at 10:44 PM

Welcome back. How amazing does it feel to have a blogvacation? You must feel so alive and ready to share, create and cook up a storm for us all again. It will be great to have you back and those eggplants do look incredible. It is eggplant season here at the moment, so YUM YUM!
lizzie moult recently posted..What is Self Love?

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6 Culinary Flavors April 5, 2017 at 3:15 AM

I love stuffing veggies and these eggplants look perfect!
Culinary Flavors recently posted..Lemon Tea Braised Pork Chops

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7 Kelsie | the itsy-bitsy kitchen April 5, 2017 at 11:50 AM

Kiran–these are GORGEOUS! I’m loving these beauties :). And I love the idea of stretching a quick-ish trip into a months-long stay. It’s unlike me, too, which makes me think I should try it sometime!

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8 Agness of Run Agness Run April 6, 2017 at 9:01 AM

I love eggplants, Kiran! I have never tried stuffed eggplants but it seems delicious!

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9 Karen (Back Road Journal) April 8, 2017 at 4:25 PM

Now that certainly wasn’t your ordinary break. Two weeks into three months…how fun. Nice to have you back and with such a nice little treat.
Karen (Back Road Journal) recently posted..Moroccan Tagine of Lamb With Prunes

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10 Maureen | Orgasmic Chef April 9, 2017 at 8:33 PM

Two weeks to three months – now that’s a holiday I like.

What a wonderful recipe to bring back to us. I love eggplant and have never stuffed one like this and I’m dying to try it.
Maureen | Orgasmic Chef recently posted..Mango and Macadamia Nut Stuffed Chicken Breasts

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11 Balvinder April 11, 2017 at 3:51 PM

How lucky, you got to stay in India for 3 months. I love the spices you put and just reading the spices especially the tamarind, my mouth is watering just thinking about it!

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12 Juliana April 13, 2017 at 1:49 PM

Wow, two weeks turned out to be 3 months? I would love this kind of vacation…
The stuffed eggplants look delicious Kiran…I love the little ones.
I hope you are enjoying your week 🙂
Juliana recently posted..Air Fried Chunky Crab Cake

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13 All That I'm Eating April 27, 2017 at 6:08 AM

This sounds so delicious, I have eaten something similar in a restaurant before but not tried to make it at home. I really should!
All That I’m Eating recently posted..Layered Ragu and Aubergine Pasta Bake

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14 Culinary Flavors May 24, 2017 at 7:34 AM

I love stuffed vegetables and these eggplants look terrific!
Culinary Flavors recently posted..Zucchini Baskets with Creamy Smoked Chicken

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15 Ritu Ahuja June 13, 2017 at 10:24 AM

Wow!! Bharwa Baingan is my all time favourite and this one looks superb. Love the combination and flavour of spices. It looks superb. Yum 🙂

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