Bharwan Baingan, Punjabi Bharwan Baingan Recipe

Bharvan Baingan (  Punjabi Subzis)

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Expose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices.

The stuffing, prepared by sautéeing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too.

The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers!

Also do try Hyderabadi Baingan Subzi and Baingan Musasalam .

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Bharwan Baingan, Punjabi Bharwan Baingan Recipe recipe - How to make Bharwan Baingan, Punjabi Bharwan Baingan Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings
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For The Onion-coconut Paste
1 cup roughly chopped onions
1 cup freshly grated coconut
1/4 cup coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
1 tbsp roughly chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
3 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)

For The Stuffing
2 tbsp oil
1/4 cup roasted and coarsely powdered peanuts
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tsp sugar
salt to taste
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

Other Ingredients
14 small brinjal (baingan / eggplant)
5 tbsp oil
2 tsp cumin seeds (jeera)
1/2 tsp finely chopped garlic (lehsun)
1 bayleaf (tejpatta)

For Serving
For the onion-coconut paste

    For the onion-coconut paste
  1. Combine the onions, coconut, coriander seeds, dry red kashmiri chillies, garlic, ginger, cloves and cinnamon in a deep non-stick pan and dry roast on a medium flame for 2 minutes. Keep aside to cool completely.
  2. Once cooled, blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep aside.

For the stuffing

    For the stuffing
  1. Heat the oil in a broad non-stick pan, add the prepared onion-coconut paste, peanuts, turmeric powder, chilli powder, coriander-cumin seeds powder, sugar and salt and mix well.
  2. Add the lemon juice and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside.

How to proceed

    How to proceed
  1. Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.
  2. Stuff the slits of each brinjal with the prepared stuffing and keep the remaining stuffing aside.
  3. Heat the oil in a deep non-stick kadhai and add the cumin seeds.
  4. When the seeds crackle, add the garlic and bayleaf and sauté on medium flame for a few seconds.
  5. Add the stuffed brinjals and mix gently. Cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
  6. Lower the flame, add 1 cup of water and little salt and mix gently. Cover it with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep tossing the brinjals occasionally to avoid them from breaking.
  7. Serve hot with rotis or parathas.

Lachha Paratha, Punjabi Soft Flaky Lachha Paratha 
Parathas, Plain Paratha, Basic Paratha Recipe 
Punjabi Aam ka Achaar 

Nutrient values (Abbrv) per serving
Energy350 cal
Protein3.9 g
Carbohydrates10.4 g
Fiber7.5 g
Fat32.9 g
Cholesterol0 mg
Sodium8.9 mg

RECIPE SOURCE : Punjabi SubzisBuy this cookbook

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Bharwan Baingan, Punjabi Bharwan Baingan Recipe
 on 19 Feb 17 08:59 AM

We have tried this recipe ,add tometo while making Paste & along with baby brinjel we used baby potato. receipe turn in to amazing dish we enjoy this Dabhi with wheat paratha & Khichdi .
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Tarla Dalal    Thank you Hiren and very glad to hear that. Do try more recipes and share your feedback. Happy Cooking!!!
20 Feb 17 05:26 PM
Bharvan Baingan ( Punjabi Subzis)
 on 23 Dec 15 10:22 AM

I am not so fond of brinjals, but this recipe is just mind blowing. The mixture that we fill in the baingan is delicious. It has a nice crunch od peanuts along with coconut. When filled in brinjal and cooked on an open flame, they definitely also intensify the taste of the brinjals. I suggest even people who don''t like brinjals should also try this recipe.I am sure they will love it.