Stuffed Aubergines or Bharwan Baingan is an easy recipe of the vegetable Baingan (In Hindi) aka Aubergines (In English) aka Vaangi (In Marathi). In this recipe the aubergines are slit lengthwise, stuffed well with an array of Indian spices and then cooked till they are soft and tender. Bharwan Baingan is also called Bharelu Ringna Nu Shaak (In Gujarati). Aubergines or Baingan are very good source of few essential phytonutrients, Vitamin B-Complex, certain minerals and folic acid and when cooked in iron vessels they are more effective. Aubergines or Baingan are one of the most versatile vegetables of the Indian cuisine as so many recipes can be made with it.
So let’s start making Bharwan Baingan or Stuffed Aubergines. Here is the step by step recipe with pictures.
Small Aubergine (Baingan)- 14-15
Mustard Oil- 3 tablespoon + 1 Teaspoon
Coriander Powder- 1 tablespoon
Red Chili Powder- 2 teaspoon
Turmeric Powder- 1/2 teaspoon
Dried Mango (Amchoor) Powder- 1.5 teaspoon
Fennel (Saunf) Powder- 1 tablespoon +1 teaspoon
Salt- As per your taste
Cumin Seeds (Jeera)- 1teaspoon
Asafoetida (Heeng)- 1/4 teaspoon
Cilantro Leaves- For garnishing
1. Clean and wipe the aubergine and keep them aside. Take one aubergine and slit it lengthwise at one side keeping the other side intact, it will make a groove or cavity in the aubergine.
2. Slit all the aubergines in the same way. Fill a large mixing bowl with water and dissolve 1 teaspoon of turmeric powder in it and put all the aubergines in it. Keeping aubergines in turmeric water will prevent blackening of the aubergines.
3. Take all the powdered spices on a plate.
4. Mix all the powdered spices in a bowl and add mustard oil and salt in it.
5. Stuff this masala mix in the aubergine.
6. Fill this masala mix in all the aubergines and keep them aside on a plate.
7. Now heat mustard oil in a pan and when it is smoky hot add cumin seeds and asafoetida in it.
8. Add turmeric powder to it and mix well.
9. Add stuffed aubergines in it and shake the pan well so that all the aubergines are coated with the oil. Also, season the aubergines with salt and a little red chili powder.
10. Close the pan with the lid and cook the aubergines over low flame for 5 minutes. Remove the lid and very gently stir the aubergines so they are uniformly cooked from all sides.
11. Again cover the pan with a lid and cook the aubergines for next 5 minutes, remove the lid and gently flip them over. Repeat this process 2-3 times till they are soft and completely cooked. Turn the flame off and sprinkle some finely chopped cilantro leaves over the aubergines.
12. Bharwan Bangan aka Stuffed Aubergine is ready to serve. Enjoy them hot with Roti, Paratha etc. They even taste yummy with plain steamed rice.