Bharwa Baigan/Stuffed Eggplants

Bharwa Baigan/Stuffed Eggplants

Here in Penang, Malaysia we get big eggplants in purple colour but small in green colour. So I used these green eggplants for my stuffed recipe. Taste is same as of purple eggplants . So colour does not matter. It is delicious. I am following my mom’s recipe here.


  1. 250 gms small brinjal (baingan / eggplant)
  2. 1/2 tsp cumin seeds
  3. a pinch of asafoetida
  4. 1/2 tsp chopped ginger
  5. 1/2 tsp chopped green chili
  6. 1/2 tsp turmeric powder (haldi)
  7. 1/2 tsp chili powder
  8. 1 tbsp coriander powder
  9. 1 tsp sauf /fennel powder
  10. salt to taste
  11. 1/2 tsp garam masala
  12. 1/2 tsp mango powder/amchoor
  13. 1 tbsp tamarind pulp
  14. 1 tbsp mustard oil
  15. salt to taste
  1. Remove the stems , wash and slit the eggplant from the middle.
  2. Mix all the above spices except asafoetida and cumin seeds.
  3. Stuff all the eggplants with this spice powder.
  4. Heat the oil in a non-stick pan and add the cumin seeds and asafoetida.
  5. When the seeds crackle, add all the stuffed eggplants in pan and add tamarind water. Cover it.
  6. If any masala left after stuffing add that too.
  7. Simmer till the mixture nearly dries up. Check them in  between.
  8. Serve hot with any paratha or chapatti.
  9. If you see eggplants are not soft and all tamarind water dries then add some water.
  10. I have not uses coriander leaves in last picture to show the texture.

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Bharwa Baigan

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