Bharwan Baingan (Stuffed Baby Eggplant Curry)

Bharwan Baingan (Stuffed Baby Eggplant Curry) ingredients

• 500 g baby eggplants
• 4 tbsp oil
• 1 medium onion
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes
• 1.5 cups water
• 2 tbsp fresh cilantro
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 0.5 tsp fenugreek seeds (methi)
• 2 dry red chilies
• 1 tsp turmeric powder
• 1.5 tsp red chili powder
• 1 tsp garam masala
• 1 tsp amchur powder (dry mango powder)
• 1.5 tsp salt
• 1 tsp ginger-garlic paste
• 2 tbsp oil

How to make Bharwan Baingan (Stuffed Baby Eggplant Curry)

1. Wash the 500g baby eggplants thoroughly. Trim the stems, leaving a small portion intact. Make two criss-cross slits from the bottom, almost to the stem, ensuring the eggplant remains whole. This creates pockets for the stuffing.
2. **For the Stuffing:** In a dry pan over medium-low heat, gently dry roast 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp fennel seeds, 0.5 tsp fenugreek seeds, and 2 dry red chilies for 2-3 minutes until fragrant. Be careful not to burn them. Let them cool slightly, then grind them into a coarse powder using a spice grinder or mortar and pestle.
3. Transfer the ground spices to a bowl. Add 1 tsp turmeric powder, 1.5 tsp red chili powder, 1 tsp garam masala, 1 tsp amchur powder, 1.5 tsp salt, 1 tsp ginger-garlic paste, and 2 tbsp oil. Mix well to form a thick paste. Add a tiny splash of water if needed to make it spreadable.
4. Carefully fill each eggplant with the prepared spice stuffing. Gently open the slits and press the mixture inside, ensuring each eggplant is well-filled. Set aside any leftover stuffing, as it will be used in the gravy.
5. Heat 2 tbsp of the main oil in a wide, heavy-bottomed pan or kadhai over medium heat. Place the stuffed eggplants carefully into the hot oil. Sear them for 5-7 minutes, turning occasionally, until they develop a light brown crust on all sides. Remove the seared eggplants from the pan and set them aside.
6. In the same pan, add the remaining 2 tbsp oil. Add the finely chopped medium onion and sauté over medium heat for 8-10 minutes until it turns golden brown and softens.
7. Stir in 1 tbsp ginger-garlic paste and cook for 1-2 minutes until aromatic. Then, add the 2 pureed medium tomatoes and any leftover spice stuffing. Cook this mixture for 8-10 minutes, stirring frequently, until the oil separates from the masala and the tomatoes are well-cooked.
8. Pour in 1.5 cups of water and bring the gravy to a gentle boil. Season with salt if needed, remembering the stuffing already contains salt. Reduce the heat to low.
9. Carefully place the seared stuffed eggplants into the simmering gravy. Cover the pan and cook for 20-25 minutes, or until the eggplants are fork-tender and the gravy has thickened to your desired consistency. Gently stir occasionally to prevent sticking.
10. Garnish generously with 2 tbsp chopped fresh cilantro and serve hot with roti, paratha, or steamed basmati rice.

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