Bharvaan Baingan

Bharvaan Baingan

The Spruce / Eric Kleinberg

Prep: 40 mins
Cook: 25 mins
Total: 65 mins
Servings: 6
Nutrition Facts (per serving)
340 Calories
15g Fat
55g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 340
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 55g 20%
Dietary Fiber 15g 55%
Total Sugars 22g
Protein 5g
Vitamin C 8mg 38%
Calcium 49mg 4%
Iron 2mg 12%
Potassium 746mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These are baby eggplants stuffed with a delicious, tangy spice mix! Serve this easy-to-cook dish with plain white rice and lehsuni daal (garlic-flavored yellow lentils).

Ingredients

  • 6 baby eggplants, stalk trimmed and partially slit into quarters

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon chili powder

  • 3 tablespoons grated dried coconut

  • 1 teaspoon finely chopped garlic

  • 1 teaspoon tamarind paste

  • 3/4 teaspoon black mustard seeds

  • 6 to 8 curry leaves

  • 2 dried red chilies

  • 1 dash salt, or to taste

  • 3 to 4 tablespoons vegetable oil, or canola or sunflower oil

  • Cilantro leaves, for garnish

Steps to Make It

  1. Gather the ingredients.

    Bharvaan Baingan ingredients

    The Spruce / Eric Kleinberg

  2. Place coriander, cumin, turmeric, red chilies, coconut and chopped garlic in a bowl and mix.

    Place coriander, cumin, turmeric, red chilies, coconut and chopped garlic in a bowl

    The Spruce / Eric Kleinberg

  3. Add the tamarind paste to the spice mix a little at a time to get a thick paste. Add salt to taste and mix well.

    Add the tamarind paste to the spice mix

    The Spruce / Eric Kleinberg

  4. Fill the slits in the eggplants with this spice paste. Keep aside.

    Fill the slits in the eggplants with this spice paste

    The Spruce / Eric Kleinberg

  5. Heat the oil in a pan (on a medium flame) till hot. Add the mustard seeds, dry red chilies, and curry leaves and cook till spluttering stops. Add the eggplants and gently stir.

    eggplant cooking in a pot

    The Spruce / Eric Kleinberg

  6. Cook till the eggplants are done. Stir occasionally but do it gently so as to avoid knocking the filling out of the eggplants.

    Bharvaan Baingan in a pot

    The Spruce / Eric Kleinberg

  7. Garnish with fresh cilantro leaves and serve with plain white rice and lehsuni daal (garlic-flavored yellow lentils) if desired.

    Bharvaan Baingan served with rice

    The Spruce / Eric Kleinberg