Bharva Baingan (V+GF)

Bharva Baingan is also known as Bharela Ringa Nu Shaak in Gujarati. It is a delicious dish made with baby eggplants and filled with chickpea flour, peanut, and delectable spices. It’s Vegan and gluten-free recipe.

I love eggplant curry. Whether be Stuffed Aloo baingan, Bhaingun Ka Bhartha or Baingan ka salan.

This stuffed Baingan recipe is perfect for weeknight meal which is packed with lots of flavors and texture.

Some Pro Tips you don’t want to miss while making this bharva baingan recipe!

• You can Substitute peanuts with cashews.
• Use tomato puree as a replacement for chopped tomatoes.
• If you like onion, feel free to add it.
• If you are making this Jain, Skip the garlic and follow the recipe.
• Always use small eggplant for this recipe.

How to make Bharva Baingan?

Stuffed Eggplant is prepared in 3 steps.

Preparing Stuffing

Eggplants are delicate in flavor and absorb other flavors very well, I have used different spices with lots of coriander/cilantro and garlic to fill in.

Take Ground peanut and Sesame seeds in a bowl. Add asafetida, Cumin and coriander powder, Chili powder, Salt to taste, Pinch of Turmeric, Garam Masala, Chickpea flour, Grated Garlic and Finely chopped Cilantro/Coriander. Mix it very well.

Stuffing the Eggplants –

Choose small eggplants for this recipe, rinse under cold water and pat them dry. If you like, remove the stem from eggplants and then carefully make a cross in all the eggplants. Do not cut through.

Stuff the slits with the prepared masala mixture. About half of the mixture will be used and rest will be used later.

Cooking the curry –

Heat oil in a pan. Add Stuffed Brinjals/Ringana/Eggplants. Stir it. Close the Pan with the lid.  Let it cook until Brinjals/Ringana/Eggplants is tender on a medium to low heat. It will take around 8-10 minutes.

Add tomatoes and remaining masala mixture and add 3 tbsp water and give it a good mix.

Let it simmer for around 4-5 minutes on medium flame.

The curry is ready. Serve it with Paratha, Bhakhri or Roti. It tastes amazing with Bajri rotla.

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Bharva Baingan

Bharva Baingan is also known as Bharela Ringa Nu shaak in
Gujarati. It is a delicious dish made with baby eggplants and filled with chickpea flour, peanut, and delectable spices. It's Vegan and gluten-free recipe.

Course Main Course

Cuisine Indian

Keyword Bharva baingan

Prep Time 10 minutes

Servings 3 people

Calories 281kcal

Author Dhwani

Ingredients

• 2 tbsp - crushed peanut
• 2 tbsp - Crushed sesame seeds
• Pinch of asafetida Hing
• 1 tbsp - Cumin powder
• 1 1/2 tbsp - Coriander powder
• 1 tbsp - Chili powder
• Salt to taste
• 1/2 tsp - Turmeric
• 1 tsp - Garam Masala
• 2 tbsp - Chickpea flour
• 1 1/2 tbsp - Grated Garlic
• 1 cup - Finely chopped Cilantro/Coriander
• 1/2 cup - Tomato
• 300 grams - Eggplant
• 2 tbsp - Oil

Instructions

• Take Ground peanut and Sesame seeds in a bowl. Add asafetida, Cumin and coriander powder, Chili powder, Salt to taste, Pinch of Turmeric, Garam Masala, Chickpea flour, Grated Garlic and Finely chopped Cilantro/Coriander. Mix it very well.
• Choose small eggplants for this recipe, rinse under cold water and pat them dry.
• If you like, remove the stem from eggplants and then carefully make a cross in all the eggplants. Do not cut through.
• Stuff the slits with the prepared masala mixture. About half of the mixture will be used and rest will be used later.
• Heat oil in a pan. Add Stuffed Brinjals/Ringana/Eggplants. Stir it. Close the Pan with the lid. Let it cook until Brinjals/Ringana/Eggplants is tender on a medium to low heat. It will take around 8-10 minutes.
• Add tomatoes and remaining masala mixture and add 3 tbsp water and give it a good mix.
• Let it simmer for around 4-5 minutes on medium flame.
• The curry is ready. Serve it with Phulka, Naan, Plain rice or Paratha. It tastes amazing with Bajri rotla.

Notes

• You can Substitute peanuts with cashews.
• Use tomato puree as a replacement for chopped tomatoes.
• If you like onion, feel free to add it.
• If you are making this Jain, Skip the garlic and follow the recipe.
• Always use small eggplant for this recipe.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 27g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Sodium: 105mg | Potassium: 1163mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1412IU | Vitamin C: 18mg | Calcium: 151mg | Iron: 6mg

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Warm Regards,

Dhwani.