Punjabi bharwan baingan in gravy

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Punjabi bharwan baingan in gravy


The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. The stuffing, prepared by sautéeing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic.

Cooking Time

Preparation Time :25 Min

Cook Time : 24 Min

Total Time : 49 Min


Serves : 5
  • 8 nos small brinjals (baingan / eggplant)

  • 2 tbsp oil

  • 1 tsp cumin seeds (jeera)

  • 1/2 tsp finely chopped garlic (lehsun)

  • 1 nos bayleaf (tejpatta)

  • 1 cups for the gravy :roughly chopped onions

  • 1 cups freshly grated coconut

  • 1/4 cups coriander (dhania) seeds

  • 3 nos whole dry kashmiri red chillies , broken into pieces

  • 1 tbsp roughly chopped garlic (lehsun)

  • 1 tbsp finely chopped ginger (adrak)

  • 2 nos cloves (laung / lavang)

  • 2 nos small sticks cinnamon (dalchini)

  • 1 tbsp for the stuffing:oil

  • 2 tsp roasted and coarsely powdered peanuts

  • 1/2 tsp turmeric powder (haldi)

  • 1/2 tsp red chilli powder

  • 1 tbsp coriander powder

  • 1 tsp everest sabji masala

  • 1 tsp garam masala

  • 1 tsp cumin powder

  • 1 tsp sugar(optional)

  • 1/2 tsp salt or to taste

  • 1 tsp lemon juice

  • 2 tbsp finely chopped coriander (dhania)


  • For the gravy :Combine the onions, coconut, coriander seeds, dry red kashmiri chillies, garlic, ginger, cloves and cinnamon in a deep non-stick pan
  • dry roast on a medium flame for 2 minutes. Keep aside to cool completely.
  • Once cooled, blend in a mixer to a smooth paste using approximately 1/4cup of water. Keep aside.
  • For the stuffing :Heat the oil in a broad non-stick pan, add the prepared onion-coconut paste, peanuts powder , turmeric powder, chilli powder, coriander-cumin seeds powder, sabji masala, garam masala, sugar and salt and mix well.
  • Add the lemon juice and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside.
  • Next Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.
  • Stuff the slits of each brinjal with the prepared stuffing and keep the remaining stuffing aside.
  • Heat the oil in a deep non-stick kadhai and add the cumin seeds. When the seeds crackle, add the garlic and bayleaf and sauté on medium flame for a few seconds.
  • Add the stuffed brinjals and mix gently. Cover it with a lid and cook on a medium flame for 5 minutes, while flipping them occasionally.
  • Lower the flame, add the cooked paste and 1 cup of water and little salt and mix gently. Cover it with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
  • Keep tossing the brinjals occasionally to avoid them from breaking. When done garnish with chopped coriander leaves .
  • Serve hot with rotis or parathas.