Bharma Baingan Ki Sabzi Recipe – Spicy Stuffed Brinjals
Cuisine: Rajasthani | Course: Lunch | Diet: Vegetarian | Servings: 3
Bharma Baingan Ki Sabzi is a traditional Rajasthani dish that combines tender, smoky brinjals (eggplant) with a rich and flavorful stuffing of spiced onions, garlic, and aromatic herbs. This dish is cooked until the brinjals are soft and infused with the bold, spicy flavors of cumin, garam masala, and amchur (dry mango powder). Perfectly paired with hot phulkas (flatbreads) or panchmel dal, it makes for a wholesome and comforting meal. Let’s take you through this easy yet delicious recipe.
Ingredients
For the Stuffed Brinjals (Bharma Baingan):
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan/Eggplant) | 6 pieces |
| Sunflower Oil | As required |
| Garlic Cloves (finely ground into paste) | 12 cloves |
| Onions (finely chopped) | 3 medium |
| Green Chillies (paste) | 3 |
| Ginger (grated) | 1/2 teaspoon |
| Salt | As required |
| Cumin Powder (Jeera) | 2 teaspoons |
| Garam Masala Powder | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Fresh Mint Leaves (finely chopped) | 1 sprig |
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 2g |
| Carbohydrates | 35g |
| Fat | 7g |
| Fiber | 8g |
| Sodium | 300mg |
| Sugar | 5g |
Instructions
Step 1: Prepare the Brinjals
- Begin by thoroughly washing the brinjals under cold running water.
- Cut each brinjal into 4 parts, but leave the stalk intact to hold the pieces together. This helps in stuffing the brinjals later.
- Immerse the cut brinjals in salted water to prevent discoloration and bitterness. Set them aside while you prepare the filling.
Step 2: Make the Stuffing
- Heat a pan over medium flame and add 2 tablespoons of sunflower oil. Once the oil is hot, add the garlic paste, grated ginger, green chilli paste, and finely chopped onions.
- Sautรฉ the ingredients for about 5 minutes or until the onions are golden brown and soft. Stir occasionally to avoid burning.
- Turn off the heat, and let the mixture cool slightly. Once cooled, transfer the cooked ingredients into a mixer jar along with a pinch of salt. Grind everything into a coarse mixture.
- Divide the onion mixture into two portions, one to stuff into the brinjals and the other for the curry gravy.
Step 3: Stuff the Brinjals
- After the brinjals have been soaking in salted water, drain them well and pat them dry using a kitchen towel.
- Carefully stuff each brinjal with a portion of the prepared onion mixture, making sure the stuffing is packed tightly inside each slit. Set the stuffed brinjals aside.
Step 4: Cook the Stuffed Brinjals
- Heat a skillet on medium flame and add some sunflower oil. Once the oil is hot, gently place the stuffed brinjals into the skillet, ensuring they donโt overcrowd the pan.
- Let the brinjals cook on all sides, turning occasionally, until they become tender and soft (about 15-20 minutes). You can cover the pan to help them cook faster. Once cooked, remove the brinjals from the pan and set them aside.
Step 5: Prepare the Gravy
- In the same skillet, add the second portion of the onion mixture that you reserved earlier.
- Add the cumin powder, garam masala powder, amchur powder (dry mango powder), and salt. Stir well to combine the spices.
- Pour in 1/3 cup of water to help make a smooth gravy. Stir the mixture and bring it to a gentle simmer.
- Once the gravy has thickened slightly, add the cooked stuffed brinjals into the pan. Toss gently to coat the brinjals in the flavorful gravy.
- Continue to cook on high heat for another 5-7 minutes, allowing the water to evaporate and the masala to coat the brinjals.
Step 6: Garnish and Serve
- Remove the pan from the heat and garnish the Bharma Baingan Ki Sabzi with finely chopped mint leaves.
- Serve the dish hot with panchmel dal (a traditional Rajasthani dal), fresh phulkas (flatbreads), and a side of beetroot, carrot, and cucumber salad with peanuts for a complete meal. You can also serve it with a refreshing spring onion and peanut raita to balance the flavors.
Tips for the Perfect Bharma Baingan Ki Sabzi:
- Choosing the Right Brinjal: For this recipe, smaller brinjals are ideal because they hold up well during the stuffing process and have fewer seeds, making them tender and flavorful.
- Spice Level: Adjust the number of green chilies based on your spice tolerance. You can also add a pinch of red chili powder to increase the heat if desired.
- Make-Ahead Option: The stuffed brinjals can be prepared ahead of time and stored in the refrigerator for up to a day. When ready to cook, simply heat and follow the rest of the recipe.
Why You’ll Love Bharma Baingan Ki Sabzi:
This recipe combines the smoky, savory flavors of brinjal with a rich, aromatic stuffing, creating a dish thatโs bursting with taste. The earthy flavor of cumin, the warmth of garam masala, and the tanginess of amchur make each bite a delightful experience. Perfect for lunch or dinner, Bharma Baingan Ki Sabzi pairs wonderfully with phulkas, rice, and dal, making it a wholesome meal for any day of the week.
