How to make Badam Bhara Baingan -

Brinjals stuffed with spicy almond filling and shallow fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjal (बैंगन), Almonds (आलमंड/बादाम)

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

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For more recipes related to Badam Bhara Baingan checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan ka Bharta . You can also find more Main Course Vegetarian recipes like Methi Tomato Paneer Punjabi Chole CABBAGE CHANA DAL Kaju Matar Masala

Badam Bhara Baingan

Badam Bhara Baingan 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 : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Badam Bhara Baingan Recipe

  • Brinjal 8-10 small

  • Almonds 10-15

  • Fresh coriander leaves sprigs

  • Ginger 1 inch piece

  • Gram flour (besan) 1/2 cup

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Dry mango powder (amchur) 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Ghee 4 tablespoons

Method

Step 1

Wash and slit brinjals into four leaving the stems intact. Keep in salted water to avoid discoloring. Roughly chop almonds. Peel, wash and finely chop ginger. Dry roast gram flour till it emits a nice aroma, allow to cool.

Step 2

Combine the chopped almonds, coriander leaves, gram flour, red chilli powder, turmeric powder, coriander powder, cumin powder, dry mango powder, garam masala powder, sugar and salt to form a dry mixture.

Step 3

Stuff this prepared mixture into the brinjals and press the brinjals to reshape them, then bind them by winding two or three rounds of ordinary white sewing thread.

Step 4

Heat ghee in a kadai, add chopped ginger and sauté on high heat for half a minute. Add the stuffed brinjals and cook, gently tossing, for eight to ten minutes till they are glossy and lightly browned.

Step 5

Reduce heat and cover and cook for another eight to ten minutes till brinjals are done. Remove the threads 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.