Bharwaan Baingan | How to make Bharwaan Baingan

By Pallavi Purani  |  27th Jul 2015  |  
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  • Bharwaan Baingan, How to make Bharwaan Baingan
Bharwaan Bainganby Pallavi Purani
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

86

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About Bharwaan Baingan

I feel Brinjals are one of the most versatile vegetables around. You can stir fry them, roast them, bake them, fry them or even stuff them for that matter

Bharwaan Baingan is an authentic dish which is perfect to serve on all occasions. The Bharwaan Baingan is delicious and has an amazing aroma. Bharwaan Baingan by Pallavi Purani will help you to prepare the perfect Bharwaan Baingan in your kitchen at home. Bharwaan Baingan needs few minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Bharwaan Baingan. This makes it easy to learn how to make the delicious Bharwaan Baingan. In case you have any questions on how to make the Bharwaan Baingan you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Pallavi Purani. Bharwaan Baingan will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Bharwaan Baingan

Ingredients to make Bharwaan Baingan

  • 10 Small Eggplants/Baingan
  • 1 tbsp Dry coconut powder / shredded dried coconut
  • 1/2 tbsp Dry coriander powder
  • 1/2 tbsp roasted jeera powder
  • 1.5 tsp oil
  • 1 tsp Garam masala powder
  • 1 tsp Jeera
  • 1/2 tsp Amchur powder
  • Scant pinch of hing
  • Salt and red chilly powder to taste

How to make Bharwaan Baingan

  1. Wash and make two incisions in the egg plants not all the way through leaving the stems on.
  2. Mix all the masalas and dried coconut except jeera. Fill this masala in the eggplants and keep ready to be cooked. Keep aside remaining masala.
  3. Heat oil in a nonstick pan with a lid over a medium flame, add hing and jeera.
  4. Carefully lower the stuffed eggplants in the oil. Put about a tbsp or two of water. cover the pan with a lid and let it cook on a slow-medium heat, stir occasionally.
  5. Using a knife, check if the eggplant is done, it should be in 10 min or so. Sprinkle the remaining masala on top and stir so that it coats the eggplant well.
  6. Turn off the gas and cover with the lid for 5 min or so or until you are ready to serve. Serve with soft fulkas

My Tip:

Keep checking the flame and the way your non stick pan behaves. We dont want charred eggplants. Just nice and deep purple.

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