Oct 29, 2012

Bharwan Baigan

Baigan or Eggplant, stuffed with spicy ground Masala cooked to perfection

 This recipe is very similar to stuffed Bhindi. The masala is slightly different, that’s it! Must try these the next time you find small eggplants in the market.

Cooking time 30 mins
Small Eggplants 8
Masala for stuffing
Salt to taste
Red chili powder ½ tsp
Coriander powder 1 tsp
Garam Masala ½ tsp
Jeera powder (cumin) ½ tsp
Amchoor powder ½ tsp
Jeera Powder ½ tsp
Hing ¼ tsp
Turmeric powder ¼ tsp
Oil 1 tbsp

  • Wash and dry the eggplants under a fan on a towel.
  • In a small saucer/plate, mix all the dry spices and salt.
  • Slit the eggplants/Baigan in the middle, by making two cuts perpendicular to each other, lengthwise, without cutting completely through the top.
  • Using the back of the knife put the mixed spices in the cuts.
  • In a non stick pan, add oil to heat.
  • Add all the baigan in the pan. Keep the flame on medium.
  • After 5 mins, gently stir them. Do not toss else masala might come out.
  • Reduce the flame to low and cover with a lid.
  • After 10 mins, stir the eggplants slightly and change the bottom side.
  • Cook for another 10 mins without the lid, on low flame.
  • Serve hot as a side dish or as a main course with roti and curd.

Chef’s Tip: You can also slice the eggplants into circles and sprinkle this spice masala as you cook them in a pan. They make for awesome eggplant crispies.


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