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Home » Indian Vegetarian Recipes » Curry Recipe » Bharva Baingan (V+GF)

Bharva Baingan (V+GF)

Published: September 30, 2014. Modified: February 27, 2021 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

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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.

Bharva Baingan in white bowl

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.

Making stuffing for eggplant

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.

Made slits and stuffing the eggplants with peanut and chickpea flour masala

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 tablespoon 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.

Cooking stuffed eggplant in a wide pan

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Bharva Baingan in white bowl
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5 from 3 votes

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
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Ingredients

  • 2 tablespoon - crushed peanut
  • 2 tablespoon - Crushed sesame seeds
  • Pinch of asafetida Hing
  • 1 tablespoon - Cumin powder
  • 1 ½ tablespoon - Coriander powder
  • 1 tablespoon - Chili powder
  • Salt to taste
  • ½ teaspoon - Turmeric
  • 1 teaspoon - Garam Masala
  • 2 tablespoon - Chickpea flour
  • 1 ½ tablespoon - Grated Garlic
  • 1 cup - Finely chopped Cilantro/Coriander
  • ½ cup - Tomato
  • 300 grams - Eggplant
  • 2 tablespoon - 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 tablespoon 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
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm Regards,

Dhwani.

Reader Interactions

Comments

  1. Ami R Kawa says

    December 06, 2014 at 3:00 pm

    V tempting….

    Reply
    • Dhwani Mehta says

      December 06, 2014 at 4:49 pm

      Thanks Ami…. 🙂

      Reply
  2. Nirmala says

    February 19, 2015 at 8:47 pm

    V nice I love it

    Reply
    • Dhwani Mehta says

      February 19, 2015 at 10:35 pm

      Thank you Nirmala 🙂

      Reply
  3. Hema Vaishnav says

    February 19, 2015 at 9:05 pm

    Very tempting & tasty dish…thanx for sharing…

    Reply
    • Dhwani Mehta says

      February 19, 2015 at 10:35 pm

      You are welcome Hema Vaishnav :). Thank you!

      Reply
  4. Aparna says

    May 30, 2017 at 11:30 pm

    What should be the ratio of peanuts and sesame ? Should they be fried or raw ?

    Reply
    • Dhwani Mehta says

      June 01, 2017 at 7:35 pm

      Hi Aparna!!
      The ratio is 2:2 (2 tbsp peanut and 2 tbsp sesame seeds). Use Raw peanuts and sesame seeds.
      Thanks. 🙂

      Reply

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