Bharwa baingan | Eggplant curry

Bharwa baingan is a Indian style eggplant groom made past simmering small eggplants in a spicy onion masala. Curried eggplants are a favorite with many Indians and enjoy them ofttimes with rice Oregon roti. Bharwa baingan is a hindi term that translates to stuffed eggplants. In India, apiece region has their ain way of cooking this dish.

Full eggplant curry is ready-made very commonly in many a states but the stuffing is very much different in every region. Gutti vankaya, Badanekayi ennegayi & Ennai kathirikai are some of the pop south Indian versions made in well-nig households.

In that location is another version known A Bharli vangi from Maharashtrian cuisine which is another amazing delicious curry.

Most of these dishes are successful with ingredients like peanuts, chana dal, coconut palm, tamarind, red chilies etc. These ingredients are roasted then alloyed to earn the dressing for the eggplants.

This North Red Indian Bharwa baingan is an exclusively different variation which is much easier to make as in that location is none roasting & blending up to my neck. While the other dishes get a nutty & coconut taste this gravy has an hint of the north Indian masala.

In India, a dole out of veggies are stuffed with spices and prepared. Apart from these stuffed eggplants, full okra, stuffed pepper & full bitingly gourd vine are also well known.

Preparation for mad apple dress

1. Heat 1½ tablespoon anele and ADD cumin.

2. When the cumin splutters, add onions and begin to fry stirring much.

3. Close when the onions turn golden, MBD in ginger garlic paste.

4. Fry the ginger garlic until it turns fragrant. Then lend tomatoes.

5. Hyperkinetic syndrome Curcuma longa, chilli pulverize, fennel powder, garam masala, coriander powder, amchur and salt.

6. Cooked until the mixture leaves the sides of the pan. And so add the cashew powder.

If using besan, electrocute it prototypal separately happening a low to medium heat stirring often. When the raw smell of the besan goes off the colour in of the besan changes. Then plow forth and use it here.

7. Promptly saute for a careful. Turn off the stove. Taste it and add much salt if needed.

How to make bharwa baingan

8. Rinse the eggplants well under running water. Slit them lengthwise and divide to 4 parts keeping the halt intact. Check them for worms. Add them to a bowl of lightly salted water.

9. Remove from each one baingan and stuff the prepared mixture inside and appropriate.

10. Heat the indistinguishable pan with another tablespoon of oil. Add a pinch of Indian mustard if desired. When they splutter bestow hing and the stuffed eggplants to the inunct.

Saute for about 3 transactions until the color of the shinny changes.

11. If you are left with any masala attention deficit disorder that back to the pan on with ¾ cup H2O. Mix well.

12. Cover and cook on a low to mass medium heat until the egg plants are tender. Open and stir the gravy in 'tween a couple of multiplication. Add more water if needed. I added ¼ loving cup more water.

13. You will get this thick consistency when through. If you choose a dry-shod curry, then just cook it connected a somewhat higher flame and vaporise the wet.

Do bharwa baingan with rice or roti.

Tips to make bharwa baingan

1. The recipe requires grating the onions & tomatoes. This add a texture to the godsend. However you can also puree them and habit.
2. If victimisation onion puree, then keep the cubed onions in simmering water for a minute and take off them. Cool & strain.
3. I have ill-used cashew powder in the recipe to add a texture and sample to the eggplants. It behind be replaced with almonds or roast gram flour.
4. Small eggplants are best for this curry.

Some times onions when pureed turn sulfurous so grating or blanching before pureeing is safer.

The curry is reasonably spiced and non hot. For extra hot up you can add 1 to 2 green chilies.

This bharwa baingan is best served with paratha, roti, plain basmati rice, Jeera Elmer Reizenstein or Ghee rice.

Sir Thomas More North Indian recipes

• Aloo Gobi
• Dum Aloo
• Bhindi masala
• Paneer Makhani

• ▢ 250 grams brinjals (eggplants or baingan)
• ▢ 2½ tablespoonful oil
• ▢ ¼ teaspoon cumin Oregon jeera
• ▢ 1 pinch mustard (optional)
• ▢ 1 pinch hing
• ▢ 2 broad onions grated or poached & pureed
• ▢ 2 moderate tomatoes grated or chopped or pureed
• ▢ 12 to 14 cashew nuts operating theatre almonds fine or 2 tbsp roasted besan
• ▢ 1½ teaspoonful ginger garlic glue or low
• ▢ 1/3 teaspoon salt (adjust to taste)

Zest powders

• ▢ 1 teaspoonful garam masala
• ▢ 1 teaspoon saunf powder (fennel powder)
• ▢ 1 to 1¼ teaspoonful red chilly pulverise
• ▢ 2 teaspoon coriander powder
• ▢ 1 teaspoonful amchur powder (dry mango powder) (optional)
• ▢ ¼ teaspoon Curcuma domestica or haldi

Preparation

• ▢

  Inflame a pan with 1½ tablespoon oil. Add the cumin.

• ▢

  When they splutter append the grated onions and fry until they turn golden.

• ▢

  Splash in the ginger garlic library paste and kid until the tender smell goes away.

• ▢

  Add the grated tomatoes and sprinkle SALT.

• ▢

  Captain Cook until the wet from tomatoes reduces.

• ▢

  Then add salt and each the spice powders. Cooked until the smorgasbord begins to leave the sides of the pan.

• ▢

  Add cashew powder and cooked for a minute. Check the salt and spice. Add more than salt if desired.

Devising eggplant dress

• ▢

  Rinse the eggplants well and slit them lengthwise to make water 4 parts keeping the stem undamaged.

• ▢

  Immediately retain them immersed in a bowl of lightly salted water.

• ▢

  Remove from each one eggplant from the body of water and spoon the prepared mixture into it and set aside.

• ▢

  Heat the said pan with 1 tablespoon of oil. Add mustard greens and Lashkar-e-Toiba them crackleware.

• ▢

  Tally hing and then transfer the prepared eggplants to the pan.

• ▢

  Fry them in oil until the scramble discolors soul-stirring often for 3 mins.

• ▢

  Then pour ¾ cup water and stir substantially. If you are left with any of the stuffing masala just add it at this poin.

• ▢

  Cover and simmer on a low flame until the eggplants turn over soft and tender.

• ▢

  Keep stirring in between and add many water pro re nata. The stuffing comes out and inspissate the gravy.

• ▢

  When the baingan turns soft, sprinkle coriander leaves and turn off the stove.

• ▢

  Serve up bharwa baingan with rice operating room roti.

Cashews: Attention deficit disorder the cashews to a spiciness jar & make a slight coarse pulverization

Besan: If exploitation besan or gram flour first base dry roast it on a low-pitched fire until deep golden and aromatic. The flour needs to be roasted with patience soul-stirring constantly. This removes the raw smell of the gram flour. Sang-froid this and minimal brain dysfunction to the onion tomato masala.

Disjunctive quantities provided in the formula calling card are for 1x only, original recipe.

For best results follow my detailed stepwise photograph instructions and tips above the recipe card.

Nutrition Facts

Bharwa baingan | eggplant curry

Amount Per Serving

Calories 1444 Calories from Potbellied 396

% Daily Value*

Fat 44g 68%

Saturated Fat 5g 31%

Sodium 918mg 40%

Potassium 9280mg 265%

Carbohydrates 259g 86%

Fiber 119g 496%

Sugar 147g 163%

Protein 44g 88%

Vitamin A 2470IU 49%

Vitamin C 120.9mg 147%

Calcium 435mg 44%

Iron 11.8mg 66%

* Percent Daily Values are based on a 2000 calorie diet.

© Swasthi's Recipes

Close to swasthi

I'm Swasthi Shreekanth, the recipe developer, solid food photographer & food for thought writer behind Swasthi's Recipes. My calculate is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to assistanc people cook wagerer & many oftentimes at home. Whether you are a novitiate operating theater an experienced cook I am secure Swasthi's Recipes will assist you to heighten your cooking skills.
Read more..

POPULAR RECIPES

FEATURED RECIPES

Share this post