Bharwaan Baingan | How to make Bharwaan Baingan

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ByPallavi Purani
Created on 27th Jul 2015
  • Bharwaan Baingan, How to make Bharwaan Baingan
Bharwaan Bainganby Pallavi Purani
  • Bharwaan Baingan | How to make Bharwaan Baingan (10 likes)

  • 0 reviews
    Rate It!
  • By Pallavi Purani
    Created on 27th Jul 2015

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 a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Indian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Bharwaan Baingan at your home. Bharwaan Baingan by Pallavi Purani will help you to prepare the perfect Bharwaan Baingan at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 20 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Bharwaan Baingan.

  • Prep Time0mins
  • Cook Time20mins
  • Serves2People
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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