Bharwa Baingan Recipe

Cooking Directions

• STEP 1.Wash and slit the eggplants lengthwise, keeping the stems intact.
• STEP 2.In a pan, heat oil and add cumin seeds. Once they splutter, add onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 4.Stuff the spice mixture into the slit eggplants and keep aside.
• STEP 5.In the same pan, heat oil and add the stuffed eggplants. Cook on low heat, covered, until the eggplants are tender.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and firm eggplants for this recipe as they cook faster and have a better texture.
• Make sure to slit the eggplants lengthwise without cutting them into two halves.
• You can adjust the spice levels according to your preference by adding more or less chili powder.

Storage and Serving

• Bharwa Baingan is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a microwave or on a stovetop before serving.