Bharma Baingan Ki Sabzi (Spicy Stuffed Brinjals)
Bharma Baingan Ki Sabzi is a tantalizing Rajasthani dish that promises a delightful burst of flavors. This spicy stuffed brinjal recipe is a perfect combination of rich masala stuffing and tender brinjal, making it an irresistible choice for anyone seeking a flavorful twist on their regular brinjal sabji. Serve this vibrant dish as a side to your Indian meal, and experience the magic of Rajasthan’s cuisine right in your kitchen. This recipe is sure to turn a simple vegetable into a feast for the senses, especially when paired with rotis or rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan/Eggplant) | 6 |
| Oil | As required |
| Garlic | 12 cloves (make a paste) |
| Onions | 3, finely chopped |
| Green Chillies | 3, made into a paste |
| Ginger | 1/2 teaspoon, grated |
| Salt | As required |
| Cumin Powder (Jeera) | 2 teaspoons |
| Garam Masala Powder | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Mint Leaves (Pudina) | 1 sprig |
Preparation Time
10 minutes
Cooking Time
45 minutes
Total Time
55 minutes
Yield
Serves 4
Instructions
-
Preparing the Brinjals:
- Begin by washing the small brinjals thoroughly under cold water. Trim off the tops and slice each brinjal into four equal parts, ensuring that the stalk remains intact. This will help in holding the brinjal together when stuffed.
- Once sliced, immerse the brinjals in a bowl of salted water to prevent them from turning brown. Set them aside while you prepare the stuffing.
-
Making the Stuffing:
- In a blender or mortar and pestle, combine the garlic cloves, green chillies, and ginger to create a smooth paste. Set this aside.
- Heat some oil in a pan over medium heat. Add the chopped onions and sauté them until they turn golden brown. This should take about 4-5 minutes.
- To the cooked onions, add the garlic, ginger, and green chilli paste. Stir well and cook for another 2-3 minutes until the raw smell of the garlic and ginger disappears.
- Now, add the cumin powder, garam masala powder, and amchur (dry mango powder) to the mixture. Stir everything together and cook for another minute, allowing the spices to blend and release their aromas.
- Finally, add salt to taste and mix in the mint leaves. Turn off the heat and set this spicy stuffing aside to cool for a few minutes.
-
Stuffing the Brinjals:
- Once the stuffing has cooled, carefully stuff each brinjal with the prepared masala mix. Make sure each brinjal is well-filled, ensuring that the spices and flavors penetrate every slice of the brinjal.
-
Cooking the Bharma Baingan:
- Heat some oil in a large, wide pan on medium heat. Once the oil is hot, carefully place the stuffed brinjals in the pan. Allow them to cook on all sides, turning them gently every few minutes so they don’t burn or stick.
- Cover the pan with a lid, and let the brinjals cook in their own juices for about 30-35 minutes, occasionally checking to ensure they don’t stick to the bottom. If needed, add a little water to prevent sticking and promote even cooking.
- Once the brinjals are tender and the stuffing has absorbed all the flavors, remove from heat.
-
Serving:
- Serve the Bharma Baingan Ki Sabzi hot with your favorite roti, paratha, or steamed rice. The spicy stuffed brinjals will make a perfect side dish for any Indian meal, adding an extra layer of excitement and flavor to your dining table.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 14 g |
| Protein | 2 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sodium | 220 mg |
| Potassium | 480 mg |
Tips:
- You can adjust the spice level by adding more or less green chillies according to your taste preference.
- Adding a pinch of asafoetida (hing) to the tempering can enhance the flavors even further.
- If you prefer a richer version, you can add a tablespoon of curd (yogurt) to the stuffing mixture to balance the spices.
Enjoy this flavorful, spicy stuffed brinjal recipe, and delight in the taste of Rajasthan with every bite!
