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Bharwa Baingan celebrates North Indian home-style cooking with its tender, small eggplants packed generously with a spiced, roasted gram flour masala. Each baingan is split but left intact, stuffed with an aromatic blend of coriander, cumin, fennel, dry mango powder, and a gentle touch of heat from red chilli, then shallow-fried in moderate oil until the skin is glossy and the filling is crisp outside yet moist within. This dish is perfect for a weekend lunch or dinner, pairs beautifully with hot rotis or steamed rice, and can be made in advance and reheated gently. For a lighter version, you may reduce the oil and cook covered for longer; swap in your favorite baingan variety if baby eggplants aren’t available.
10 ingredients
Wash and pat dry the small eggplants. Slit each lengthwise keeping the stem intact so they open like a flower.
Dry roast the gram flour (besan) in a pan over low heat for 3-4 minutes until it turns fragrant and light golden. Allow to cool.
In a bowl, mix the roasted gram flour, coriander powder, cumin powder, fennel powder, amchur, turmeric powder, red chilli powder, and salt to make the spiced filling.
One serving is 1 plate (approx. 160g per serving) · 160 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 255 kcal | 11% |
| Protein | 5 g | 10% |
| Total Fat | 15 g | 25% |
| Carbohydrate | 27 g | 9% |
| Fiber (Total) | 7 g | 23% |
| Vitamins & Minerals | ||
| Sodium | 3099 mg | 155% |
| Potassium | 31 mg | 1% |
| Calcium | 67 mg | 7% |
| Iron | 2 mg | 14% |
| Zinc | 0.36 mg | 3% |
| Vitamin A (RAE) | 5 µg | 0% |
| Vitamin D | 0.09 µg | 1% |
| Folate (B9) | 30 µg | 10% |
Missing data: These are minimums. 5 of the figures below are missing data for 1 ingredient — Salt — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Stuff each slit eggplant generously with the spice mixture, pressing it in gently so the masala is well packed.
Heat oil in a wide, heavy-bottomed pan over medium-low flame. Arrange the stuffed eggplants in a single layer.
Gently fry the stuffed eggplants, turning occasionally, until their skins begin to blister, about 5 minutes.
Cover the pan and cook on low flame for 10–12 minutes, turning once or twice, until the eggplants are tender and the stuffing is roasted.
Uncover and fry for 2 more minutes so the masala turns crisp on the outside.
Serve hot with roti or steamed rice.
by Workfile
