This original Tarla Dalal recipe can be viewed for free

Bharva Baingan


by

4/5 stars  100% LIKED IT
2 REVIEWS ALL GOOD
Added to 295 cookbooks
This recipe has been viewed 110354 times
  

Brinjals are delicate in flavour and absorb other flavours very well. In this recipe, I have used onions and potatoes to fill them along with a host of complimentary spices that enhance the taste of brinjals. The filling mixture of these brinjals abound in vitamin C and iron. Serve this vegetable with hot phulkas.

Add your private note

Preparation Time: 
Cooking Time: 
Serves 4.
Show me for servings


Ingredients

Method
  1. Heat the oil in a non-stick pan and add the cumin seeds and asafoetida.
  2. When the seeds crackle, add the onion and sauté for 4 to 5 minutes till it turns golden brown in colour.
  3. Add the potato, turmeric powder, chilli powder and gram flour and sauté for 2 to 3 minutes.
  4. Add the tamarind pulp, jaggery, coriander, chana dal, salt and ½ cup of water and simmer till the mixture nearly dries up.
  5. Remove the stems of the brinjals and make criss-cross slits on the brinjals, taking care not to separate the segments. Stuff the slits with the prepared masala mixture. About half the mixture will remain.
  6. Combine the stuffed brinjals, the remaining masala mixture, salt and ¾ cup of water and pressure cook for 2 whistles.
  7. Serve hot, garnished with the coriander.
Nutrient values per serving
AmtEnergyProteinChoFatVit AVit CCalciumIronF. AcidFibre
72 gm59 kcal1.5 gm9.8 gm1.5 gm145.1 mcg10.4 mg21.8 mg0.5 mg16.9 mcg0.6 gm
2 reviews received for Bharva Baingan
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Foodie#430365February 01, 2011

I'm not a brinjal fan, but this recipe turned out better than I had expected!! The gravy and stuffing was awesome!!
1 of 1 members found this review helpful

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed February 01, 2011by Foodie#430365

I'm not a brinjal fan, but this recipe turned out better than I had expected!! The gravy and stuffing was awesome!!

Was this review helpful?   

1 of 1 members found this review helpful
Report this Reported by 1 member
Reviewed October 15, 2010by Sia Mehta

i always avoided bharvan brinjals coz of the high amount of oil it requires for cooking untill i tried this low cal version! this recipe is surely a dieters choice as it uses just 1 tsp of oil and is pressure cooked. the filling is an innovative blend of onions and grated potatoes..different than ususal bharvan baingan mixture that uses only besan, spices and oil.

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Perfect Achaars to Add Spice to Meals

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email