Bharwa Baingan Aur Pyaaz Ki Sabzi Recipe (Stuffed Eggplant and Onion Vegetable)
Bharwa Baingan Aur Pyaaz Ki Sabzi is a classic Rajasthani vegetarian delicacy that brings together tender eggplants and onions, stuffed with a flavorful blend of spices. This dish pairs perfectly with traditional accompaniments like Panchmel Dal, Boondi Raita, and soft phulkas, making it an excellent choice for lunch or dinner. The rich aroma of spices combined with the melt-in-the-mouth texture of eggplants will make it a family favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small brinjals (eggplants) | 6 |
| Onions, sliced | 2 |
| Oil | As required |
| Garlic paste | 12 cloves (about 2 tbsp) |
| Green chili paste | 3 chilies |
| Ginger paste | ½ teaspoon |
| Red chili powder | ½ teaspoon |
| Coriander powder | ½ teaspoon |
| Asafoetida (hing) | ¼ teaspoon |
| Turmeric powder | ½ teaspoon |
| Fresh coriander, chopped | 1 tablespoon |
| Salt | To taste |
Preparation Time
| Task | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
Servings: 3
Cuisine: Rajasthani
Course: Lunch or Dinner
Diet: Vegetarian
Instructions
Step 1: Prepare the Spice Mix
- Take a bowl and add garlic paste, green chili paste, ginger paste, red chili powder, coriander powder, asafoetida, turmeric powder, and salt.
- Mix well until the spices are evenly combined. This will be your stuffing for the eggplants.
Step 2: Prep the Eggplants
- Wash the brinjals thoroughly under running water. Pat them dry with a clean towel.
- Slice off the green caps from the top of the brinjals.
- Make two intersecting slits on the brinjals from the top, ensuring that the base remains intact. This will create pockets for the stuffing. Be careful not to cut through entirely, as this will make it difficult to hold the stuffing.
Step 3: Stuff the Eggplants
- Take the prepared spice mixture and carefully fill it inside the slits of each brinjal. Use your fingers or a small spoon for even stuffing.
- Once stuffed, set the brinjals aside.
Step 4: Cook the Onions
- Heat oil in a wide pan or kadai over medium heat.
- Add the sliced onions and sauté them until they turn soft and translucent. Stir occasionally to prevent burning.
Step 5: Cook the Stuffed Brinjals
- Gently place the stuffed brinjals in the pan over the onions.
- Cook for about 2 minutes on medium heat, allowing the brinjals to absorb the flavors.
- Cover the pan with a lid and reduce the heat to low. Let the brinjals cook for 20–25 minutes, stirring occasionally to ensure even cooking. Add a splash of water if the mixture starts to stick to the bottom of the pan.
- Check for doneness by poking a brinjal with a fork; it should feel soft and tender.
Step 6: Garnish and Serve
- Once the brinjals are fully cooked and soft, turn off the heat.
- Garnish with finely chopped fresh coriander.
- Serve hot with Panchmel Dal, Boondi Raita, and warm phulkas or steamed rice for a complete Rajasthani meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 20 g |
| Protein | 4 g |
| Fat | 10 g |
| Fiber | 6 g |
| Sodium | 250 mg |
| Vitamin A | 8% RDI |
| Vitamin C | 25% RDI |
| Iron | 10% RDI |
| Calcium | 5% RDI |
Tips and Variations
- Spice Level: Adjust the quantity of green chilies and red chili powder to suit your spice tolerance.
- Enhance Flavor: Add a teaspoon of roasted and ground peanuts or sesame seeds to the spice mix for an earthy flavor.
- Cooking Method: You can also cook this dish in a pressure cooker for quicker results; reduce cooking time accordingly.
- Serving Suggestion: For a richer meal, serve with a dollop of ghee on top of the brinjals.
This Bharwa Baingan Aur Pyaaz Ki Sabzi is sure to add a burst of authentic Rajasthani flavors to your table. Enjoy the symphony of spices and textures in every bite!
