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Bharwa Baingan recipe | Punjabi Bharwan Baingan | Bharli Vangi |
Tarla Dalal
25 April, 2017
Table of Content
Bharwa Baingan recipe | Punjabi Bharwan Baingan | Bharli Vangi |
Bharwa Baingan, or Punjabi Bharwan Baingan, is a delightful Indian dish that transforms humble small eggplants into a burst of flavors. This recipe emphasizes a unique stuffing, centered around an onion-coconut paste, creating an intensely aromatic and flavorful experience. The preparation involves several meticulous steps, starting with crafting this essential paste, followed by preparing the stuffing, and finally, carefully cooking the stuffed brinjals to perfection.
The journey to create this delectable dish begins with the onion-coconut paste. This involves dry roasting a precise combination of roughly chopped onion, freshly grated coconut, coriander (dhania) seeds, whole dry Kashmiri red chillies (broken into pieces), roughly chopped garlic (lehsun), finely chopped ginger (adrak), clove (laung / lavang), and cinnamon (dalchini) in a deep non-stick pan. This dry roasting on a medium flame for about 2 minutes is crucial for developing their aromatic profiles. Once cooled, these roasted ingredients are blended with a small amount of water to form a smooth paste, setting the stage for the stuffing.
The heart of the Bharwan Baingan lies in its stuffing. In a broad non-stick pan, oil is heated, and the prepared onion-coconut paste is added. This is then combined with roasted and coarsely powdered peanuts, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, sugar, and salt. This mixture is stirred continuously on a medium flame for 3 to 4 minutes. The final touches for the stuffing include lemon juice and finely chopped coriander (dhania), which add a refreshing tang and freshness, bringing the stuffing together beautifully.
Once the stuffing is ready, the small brinjals (baingan / eggplant) are carefully prepared. Each brinjal is slit in the center to create a criss-cross mark, dividing it into four parts while keeping it attached at the stem. This ensures the brinjal holds its shape during cooking. The prepared stuffing is then meticulously packed into these slits. It's important to stuff the brinjals immediately to prevent them from browning, maintaining their fresh appearance. Any remaining stuffing is kept aside to be incorporated later.
The cooking process of Bharwan Baingan begins by heating oil in a deep non-stick kadhai, followed by tempering with cumin seeds (jeera). Once the seeds crackle, finely chopped garlic (lehsun) and a bay leaf (tejpatta) are added and sautéed for a few seconds, infusing the oil with their aroma. The stuffed brinjals are then gently added and mixed, covered with a lid, and cooked on a medium flame for 7 minutes, with occasional stirring. Subsequently, the flame is lowered, 1 cup of water and a little salt are added, and the dish is cooked for another 10 minutes, with gentle stirring and occasional tossing to prevent the brinjals from breaking.
The result is a super tasty dish of soft, aromatic small brinjals, with an intensely flavored onion, coconut, and peppy spices stuffing. This Punjabi Bharwan Baingan is a truly exciting dish, providing an amazing flavor and unique texture that makes it worth licking your fingers! It's best served hot with rotis or parathas, offering a fulfilling and delicious meal experience.
Tags
Preparation Time
25 Mins
Cooking Time
24 Mins
Total Time
49 Mins
Makes
5 servings
Ingredients
For The Onion-coconut Paste
1 cup roughly chopped onion
1 cup freshly grated coconut
1/4 cup coriander (dhania) seeds
3 whole dry Kashmiri red chilli , broken into pieces
1 tbsp roughly chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
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)
For Serving
Method
For the onion-coconut paste
- 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.
- Once cooled, blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep aside.
For the stuffing
- 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.
- 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
- Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.
- Stuff the slits of each brinjal with the prepared stuffing and keep the remaining stuffing aside.
- Heat the oil in a deep non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the garlic and bayleaf and sauté on medium flame for a few seconds.
- Add the stuffed brinjals and mix gently. Cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
- 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.
- Serve hot with rotis or parathas.
Bharwa Baingan recipe | Punjabi Bharwan Baingan | Bharli Vangi | Video by Tarla Dalal
Bharwan Baingan, Punjabi Bharwan Baingan Recipe recipe with step by step photos
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See the below image of list of ingredients for making Bharwa Baingan, Punjabi Bharwan Baingan Recipe.
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Take 1 cup roughly chopped onion in a broad non-stick pan.
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Add 1 cup freshly grated coconut.
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Add 1/4 cup coriander (dhania) seeds.
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Then add 3 whole dry Kashmiri red chilli , broken into pieces.
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Add 1 tbsp roughly chopped garlic (lehsun).
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Add 1 tbsp finely chopped ginger (adrak).
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Add 3 clove (laung / lavang).
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Add 2 small sticks cinnamon (dalchini).
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Mix all the ingredients and dry roast on a medium flame for 2 minutes.
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Keep aside to cool completely.
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Once cooled, blend in a mixer to a smooth paste using approx. ¼ cup of water.
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Keep aside.
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Heat the oil in a broad non-stick pan.
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Add add the prepared onion-coconut paste.
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Add the 1/4 cup roasted and coarsely powdered peanuts.
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Add 1/2 tsp turmeric powder (haldi).
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Add 1 tsp chilli powder.
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And 1 tbsp coriander-cumin seeds (dhania-jeera) powder.
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Then add 1 tsp sugar.
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Add salt to taste.
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Mix well.
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Then add 1 tsp lemon juice.
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Add 2 tbsp finely chopped coriander (dhania).
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Mix well.
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Cook on a medium flame for 3 to 4 minutes or till the stuffing mixture is a little dry, while stirring continuously or else the stuffing will stick to the pan and burn.
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Transfer the mixture into a plate. Keep aside.
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First wash and wipe dry, then slit the brinjal (baingan / eggplant) in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.
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Stuff the slits of each brinjal with the prepared stuffing masala and keep the remaining masala aside which we will add later after the brinjals are cooked for a thick semi-dry gravy.
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keep the remaining stuffing aside.
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Heat the 5 tbsp oil in a deep non-stick kadhai. This recipe requires more oil as the brinjals have to be cooked in it
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Add 2 tsp cumin seeds (jeera).
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When the seeds crackle, add 1/2 tsp finely chopped garlic (lehsun).
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Add 1 bay leaf (tejpatta).
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Sauté on medium flame for a few seconds.
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Add the stuffed brinjals.
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Mix gently.
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Cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
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Turn the brinjals so that they cook evenly from all sides. You will see the brinjals turning brown, it’s a sign that that the brinjals are cooked.
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Lower the flame add the remaining stuffing masala.
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Add 1 cup of water.
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Add little salt.
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Mix gently.
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Cover it with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
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Keep tossing the brinjals occasionally to avoid them from sticking to the pan.
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Serve Bharwa Baingan recipe | Punjabi Bharwan Baingan | Bharli Vangi hot with rotis or parathas.
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While you slit the brinjal criss-cross, take care not to cut the entire brinjal.
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Slit and stuff the brinjal immediately or else they will turn brown. Check out this video to learn a quick tip to prevent brinjals from turning brown.
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To make Bharwan Baingan we have to first make an onion-coconut paste, then the stuffing and then stuff the brinjals and cook.
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Love brinjal!? Then check out our 280+ brinjal recipes from different cuisines.
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Nutrient values (Abbrv)per plate
| Energy | 350 cal |
| Protein | 3.9 g |
| Carbohydrates | 10.4 g |
| Fiber | 7.5 g |
| Fat | 32.9 g |
| Cholesterol | 0 mg |
| Sodium | 8.9 mg |
Click here to view Calories for Bharwan Baingan, Punjabi Bharwan Baingan Recipe
The Nutrient info is complete
Gandhi Dhwani
Jan. 5, 2021, 12:10 a.m.
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.
Hiren
June 14, 2013, 12:46 p.m.
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 .
Tarla Dalal
June 14, 2013, 12:46 p.m.
Thank you Hiren and very glad to hear that. Do try more recipes and share your feedback. Happy Cooking!!!
