Bharvaan Baingan

Bharvaan Baingan

The Spruce / Eric Kleinberg

Prep: 40 mins
Cook: 25 mins
Total: 65 mins

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 (washed, stalk trimmed and partially slit into quarters)
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 3 tablespoons grated desiccated coconut
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon tamarind paste
  • 3/4 teaspoon black mustard seeds
  • 6-8 curry leaves
  • 2 dry red chilies
  • Dash salt (or to taste)
  • 3 to 4 tablespoons vegetable oil (or canola or sunflower oil)
  • To Garnish: Fresh cilantro leaves

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