Bharwa Bainganby Anjana ChaturvediCreated on 31st Jul 2015

  • Bharwa Baingan, How to make Bharwa Baingan
Bharwa Bainganby Anjana Chaturvedi
  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Bharwa Baingan


  • 15 baby brinjal/baigan
  • 1/2 cup Fresh coriander / Hara dhaniya
  • 2 tbsp Mango powder/amchoor
  • 2 tbsp Red Chilli powder / Laal mirch powder
  • 3.5 tbsp corinder powder/dhaniya powder
  • 1 tbsp Salt /namak
  • 1.5 tbsp Fennel Seeds / Saunf (coarse powder)
  • 5.5 tbsp Mustard oil/sarso tel
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp Cumin seeds/ sabut jeera


  1. Wash and wipe the brinjals dry with a cloth. With a sharp knife make 2 or 4 slits in the brinjals. Heat oil in a heavy and broad pan till it comes to a smoking point then let it cool.
  2. Take a bowl, add in mango powder, salt, turmeric, coriander powder, chili powder, crushed fennel and asafoetida. Pour 2 tbsp warm oil into the spices, mix & add in the chopped fresh coriander. Stuff the brinjals with this prepared stuffing.
  3. Add cumin seeds into the oil, once they crackle, add a pinch of turmeric, 1/4 tsp salt and stir. Add the stuffed brinjals into the pan. (in which we have heated the mustard oil)
  4. Sprinkle 2 tbsp of the remaining stuffing masala over the brinjals. Cover the pan with a lid and cook on low heat. Gently stir and turn the brinjals 2-3 times and cook till its done. Serve with roti, poori or dal-rice combo.
My Tip: For left over stuffing mixture, stuff in green chilies/potato roundels also. It stays well for 3 days at room temperature (Good travel food).

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