Masala Baingan(Bharwa Baingan) is a typical North Indian Dish, however it is prepared in other parts of the country too. Apart from the Punjabi style recipe that I know and cook, I also recall this dish is prepared in Andhra Pradesh specially Hyderabad. These masala baingan go well as a side dish. Even at times when you don’t really feel like cooking too many things, this quick dish will be your saviour and at the same time fulfill your tummy 
.
There are many ways to make this dry veggie but I prepare it in a very simple manner with not too many things to add to it, all you need is few eggplants, spices and oil that’s it!!! This dish is not among those regular ones that are cooked at home because my kids don’t eat baby eggplants. I cook this mainly as a side dish. In fact I love to cook all Indian Vegetarian dishes which are not too complicated and this is among ones of them.
I have tasted many variations to this dish but somehow have liked the way I am sharing it here for the reason it is simple, quick yet masaledaar and tasty :).
You need to wash the baingans/eggplants nicely and pat dry them with a kitchen towel. Then slit it in a way that it forms a cross to fill the masala. When all the eggplants are filled and stuffed with the masala, heat oil in a non stick kadai and add all of them gently. Cover them & let them cook on low flame, changing sides occasionally.
Spices / Masala for the baingan
Shallow fry the Baingans on low flame
Please see to it that you don’t burn the eggplants. They will cook nicely on low flame, when you see the size of the eggplants have reduced and they fully cooked and soft. Remove them from the kadai, draining the excess oil if any and serve hot with parathas, roti or naan as a side dish or with curd/boondi raita.
Masala Baingans are ready to be served
Ingredients
- -Baingan / Eggplants – 8 small size
- -Oil – 4 tablespoons
- -Salt to taste
- -Red Chilli powder – 1 teaspoon
- -Turmeric Powder – 1 teaspoon
- -Garam Masala – 1 teaspoon
- -Coriander seeds powder – 2 teaspoons
- -Dry Mango Powder – 11/2 teaspoon
- -Fennel seeds – 1 teaspoon
- -Besan (gram flour) – 1 tablespoon
Instructions
- Wash, clean and dry the baingans/ eggplants with a kitchen clean towel.
- Take a bowl and mix all the spices together.
- Slit the baingans lengthwise ensuring not to cut them in halves (refer the image).
- Stuff the mixture in the slit baingans gently.
- Take a heavy bottom kadai or a non-stick kadai, heat oil in it, add the baingans to it, place them gently.
- Cover the kadai with a lid and let it cook on low flame.
- Softly stir them in-between.
- Cook them for about 20 – 25 minutes, occasionally turning them, cover again till fully done.
- Serve them hot with parathas or as a side dish.
Enjoy these spicy and easy to prepare Masala Baingans with your loved ones .
{ 28 comments… read them below or add one }
i make the punjabi baingan exactly like this except for the fennel and besan. i like the andhra style stuffed baingan also… nice pics…
Thank you Dassana, besan gives a little binding to all the other dry spices and when cooked fennel seeds combined give a nice flavour, we can add fennel seed powder too but I like seeds in this recipe
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Looks too delicious. Absolutely yummy. Very nice clicks too.
Inviting you to visit my space at your leisure, http://sanolisrecipies.blogspot.com
hey thank you Sanoli for your comments, sure I will keep coming to your space
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Flavorful and yummy masala… Looks delish
Hey thanks Vimitha for stopping by, welcome to mad
stuffed eggplants look very very tempting
thanks Kanan, glad you liked it
wow…flavorful n yummy..frst time to ur blog,
glad to follow u..visit me ad,
http://subhieskitchen.blogspot.co.uk/
Hey thanks Subhie, glad you stopped by…moving onto your space
the pictures are soo tempting… especially with that paratha on the side… i have to make this soon!
Thanks Anisha, they taste too good with parathas, easy to prepare too! Do try them and share how you liked them.
Hi dear thanks for the lovely comments. The baingan masala looks yummy and I have bookmarked your Khasta kachori recipe. Glad to follow you.
You are welcome Supriya
.Looking forward to share our recipes & learn!!!
I am someone who don’t really enjoy eggplants…but looking at your masala…I’m craving for it now!
hey thanks dear, my kids dont eat eggplants at all, so I cook this veggie occaionally, easy and quick so kind of save me when in hurry
, I mainly cook it as a side dish.
Wow this is a nice twist to the stuffed baigan,an entirely new recipe to my pantry….Clicks are so tempting….
Njoy Cooking n Happy Blogging…
thank you Ramya, glad you liked it! Welcome to mad
Great recipe,
Love eggplant in any form.
I have done a version with stuffed eggplant!
thank you, i am glad you liked it!
I love stuffed baby aubergine. Unfortunatly, It is not available where I live. I have to drive to other part of london to get it. This is really so tempting. I will try with my homemade achar masala which has got fennel seeds in it. You know what you making me hungry now. Great recipe.
Oh!! Do try and make it as and when you get these, achar masala will surely enhance the flavor of the dish, I use it in many of my recipes too, it gives that peculiar flavor to the dish, thank you for liking the recipe
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Hey Anamika. Finally I have managed to get baby aubergine and made stuffed aubergine curry. Thanks for the inspiration. I have linked your recipe link on my recipe page too.
Thank you so much for getting inspired to cook these, I am so happy about it, you made my day
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Lipsmacking! Love all that masala oozing out! This is fast becoming my favourite veggie, much to the dismay of my family
Thank you TP and I am glad you liked it
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Lovely..
Anything with eggplants becomes my favorite and this one reminded me of my mom. She used to make it with the longer variety of baingan..
thank you Sangeeta, even longer variety of baingan taste equally yum, most important is that nothing can beat Maa ke haath ka khana..that taste is everlasting
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