Stuffed eggplant curry is made very commonly in many states but the stuffing is very much different in every region. Gutti vankaya, Badanekayi ennegayi & Ennai kathirikai are some of the popular south Indian versions made in most households. There is another version known as Bharli vangi from Maharashtrian cuisine which is another amazing delicious curry. Most of these dishes are made with ingredients like peanuts, chana dal, coconut, tamarind, red chilies etc. These ingredients are roasted and then blended to make the stuffing for the eggplants. This North Indian Bharwa baingan is an entirely different version which is much easier to make as there is no roasting & blending involved. While the other dishes have a nutty & coconut taste this gravy has an hint of the north Indian masala. In India, a lot of veggies are stuffed with spices and prepared. Apart from these stuffed eggplants, stuffed okra, stuffed capsicum & stuffed bitter gourd are also well known.

Preparation for eggplant curry

  1. Heat 1½ tablespoon oil and add cumin.
  2. When the cumin splutters, add onions and begin to fry stirring often.
  3. Next when the onions turn golden, add in ginger garlic paste.
  4. Fry the ginger garlic until it turns fragrant. Then add tomatoes.
  5. Add turmeric, chilli powder, fennel powder, garam masala, coriander powder, amchur and salt.
  6. Saute until the mixture leaves the sides of the pan. Then add the cashew powder. If using besan, fry it first separately on a low to medium heat stirring often. When the raw smell of the besan goes off the color of the besan changes. Then turn off and use it here.
  7. Quickly saute for a minute. Turn off the stove. Taste it and add more salt if needed.

How to make bharwa baingan

  1. Rinse the eggplants well under running water. Slit them lengthwise and divide to 4 parts keeping the stem intact. Check them for worms. Add them to a bowl of lightly salted water.
  2. Remove each baingan and stuff the prepared mixture inside and set aside.
  3. Heat the same pan with another tablespoon of oil. Add a pinch of mustard if desired. When they splutter add hing and the stuffed eggplants to the oil. Saute for about 3 minutes until the color of the skin changes.
  4. If you are left with any masala add that back to the pan along with ¾ cup water. Mix well.
  5. Cover and cook on a low to medium heat until the egg plants are tender. Open and stir the gravy in between a few times. Add more water if needed. I added ¼ cup more water.
  6. You will get this thick consistency when done. If you prefer a dry curry, then just cook it on a slightly higher flame and evaporate the moisture. Serve bharwa baingan with rice or roti.

Tips to make bharwa baingan

Some times onions when pureed turn bitter so grating or blanching before pureeing is safer. The curry is moderately spiced and not hot. For extra heat you can add 1 to 2 green chilies. This bharwa baingan is best served with paratha, roti, plain basmati rice, Jeera rice or Ghee rice.

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