How to make Bharwan Baingan - SK Khazana -

Brinjals stuffed with simple masala mixture and cooked in a flavourful gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Small brinjals (छोटे बैंगन), Salt (नमक)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Bharwan Baingan - SK Khazana checkout Vankaya Perugesi, Andhra Mashed Brinjal, Brinjal and Drumstick Coconut Masala, Bhagare Baingan - SK Khazana . You can also find more Main Course Vegetarian recipes like Batata Song Vellankani Sundal Chatpata Aloo - SK Khazana Chilli Cheese Baked Potatoes

Bharwan Baingan - SK Khazana

Bharwan Baingan - SK Khazana Recipe Card

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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Bharwan Baingan - SK Khazana Recipe

  • Small brinjals 10-12

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Dried mango powder 1 teaspoon

  • Garam masala powder 2 teaspoons

  • Mustard oil 3 tablespoons

  • Onions grated 2 medium

  • Asafoetida a pinch

  • Cumin seeds 1 teaspoon

  • Garlic cloves finely chopped 6-7

  • Fresh tomato puree 1 cup

  • Light green chilli 1+ for garnish

  • coriander leaves chopped for garnish

Method

Step 1

Trim the stem of the brinjals and make cross incisions in the middle from the stalk to the middle of the brinjals without cutting through.

Step 2

Mix together salt, red chilli powder, turmeric powder, coriander powder, dried mango powderand Tata Sampann Garam Masala in a bowl.

Step 3

Stuff this mixture into the slits of the brinjals. Reserve the extra mixture.

Step 4

Heat mustard oil in a non-stick pan on high heat till it begins to smoke, reduce the heat and add the brinjals and shallow fry, rotating the brinjals, for 5-6 minutes. Drain them and keep them on a plate.

Step 5

Add onion to the oil remaining in the pan.add asafoetida and a little water and mix well. Sauté well on medium heat till the onions turn golden brown.

Step 6

Add cumin seeds and garlic, mix and sauté for a minute. Add tomato puree and mix well. Cover and cook on medium heat for 1-2 minutes or till the tomatoes are cooked .

Step 7

Add the reserved spice mixture and mix well. Spread the shallow fried brinjals over the masalas, sprinkle some coriander leaves, break a long green chilli into small pieces and add. Cover and cook for 10 minutes. switch off the heat.

Step 8

Transfer into a serving bowl and garnish with coriander leaves. Break another green chilli into small pieces and sprinkle on top and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.