Bringing a royal contact to humble eggplants—this dry Stuffed Baingan recipe is a burst of rustic flavors and conventional Indian spices, made effortlessly in your kitchen!
Stuffed Baingan, also called Bharwa Baingan, is a much-loved Indian dish the place small eggplants are slit and full of a spiced masala, then pan-cooked till tender and irresistibly scrumptious. This dry model is particularly in style throughout households for its daring, fragrant flavors and pairs superbly with roti, paratha, or perhaps a easy dal-rice combo.
Why you’ll love this recipe?
- Bursting with spice & taste – Thanks to a novel mix of roasted spices and floor masala.
- No onion, no garlic – Perfect for festive or satvik meals.
- Easy to make – Simple components, minimal chopping, and one pan!
- Perfect for lunchboxes or on a regular basis dinners – The dry texture makes it travel-friendly.
Ingredients you’ll want –
- Small baingans (child eggplants)
- Roasted peanut powder or sesame seeds
- Besan (gram flour)
- Tamarind pulp or dry mango powder (for tang)
- Basic Indian spices – turmeric, pink chili powder, coriander powder, cumin, mustard seeds
- Oil & salt
My kitchen notes –
Growing up, I used to be by no means an enormous fan of baingan, however as soon as I began experimenting with regional recipes, this dry stuffed model utterly modified my thoughts. I really like how the masala seeps into the eggplant, giving it a melt-in-mouth really feel with a spicy-sour kick.
This model doesn’t use onions or garlic, making it appropriate for vrat or puja days. I typically put together it throughout festivals or for a comforting Sunday lunch. A drizzle of mustard oil in the long run brings out a lovely earthy aroma!
Tips –
- Choose uniformly small, tender eggplants for even cooking.
- Use a heavy-bottomed pan or kadhai with a lid for greatest outcomes.
- Mustard oil enhances the normal taste, however you should use any oil of your alternative.
- Add 1–2 slit inexperienced chilies whereas cooking for further warmth if desired.
Serving solutions –
- Serve sizzling with chapati or phulka.
- Pair it with dal-chawal for a hearty Indian thali expertise.
- Add a bowl of curd or raita on the facet to steadiness the spice.
Stuffed Baingan (Dry Version) – A Flavorful Indian Classic!
Try this straightforward Stuffed Baingan (Dry Version) recipe with a spiced peanut and besan filling. A scrumptious no-onion no-garlic Indian dish excellent with roti or dal-chawal!
For the baingan:
- 8 – 10 small baingans (child eggplants)
- 2 – 3 tbsp oil ideally mustard oil
- ½ tsp mustard seeds
- 1 pinch hing (asafoetida)
For stuffing:
- 3 tbsp roasted peanut powder ( sesame seed powder)
- 1½ tbsp gram flour (besan)
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp pink chili powder alter to style
- ½ tsp garam masala
- ½ tsp amchur (dry mango powder)
- Salt to style
Prepare the Masala Stuffing
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In a bowl, combine roasted peanut powder, besan, all dry spices, and salt. Add 1–2 tsp oil or just a few drops of water to bind the combination evenly.
Cook the Stuffed Baingans
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Heat oil in a pan, add mustard seeds and hing. Once they splutter, gently place the stuffed baingans. Cover and cook dinner on low warmth for 20–25 minutes, turning often.
- Choose uniformly small, tender eggplants for even cooking.
- Use a heavy-bottomed pan or kadhai with a lid for greatest outcomes.
- Mustard oil enhances the normal taste, however you should use any oil of alternative.
- Add 1–2 slit inexperienced chilies whereas cooking for further warmth if desired.
