Bharwa Baingan | Stuffed Brinjal (egg plant)Curry

Gems Gems, June 13, 2016

The term eggplant (englisg term for  bengan ) (used to prepare Bharwa Baingan  ) was first seen in literature from 1767 for the white varieties which resembles hen or goose eggs.It is also called as mad apple, vaṟutina in malayalam, vaṟutuṇai  in Tamil, vātigama in Sanskrit and bāḏinjān  in Arabic.

The eggplant is high in protein and dietary fiber, low fat content and provides essential nutrients in low quantities. It contains chlorogenic acid which is beneficial to human health. Below is one of the best brinjal recipes 

Bengan Bharva

Bengan Bharva

 

 

 

 

 

Bharwa Baingan or Stuffed Brinjal (egg plant) Curry
 
Author:
Recipe type: Side Dish
Cuisine: Indian
Serves: One Bowl
Prep time:
Cook time:
Total time:
 
Bharwa Baingan is one of the best eggplant recipe you have to try atleast once.
Ingredients
  • Brinjal-500gm
  • Turmeric-1tps
  • Red chili powder-1tsp
  • Salt-to taste
  • Oil-5 to 6 tblps(we require little more oil)
Masala Prepration
  • Ginger garlic paste-2tsp
  • Cloves-3
  • Onions-2(roughly chopped)
  • Green chilis-5
  • Cashew nuts-12
  • Coconut grated-2tsp
  • Jeera-1tps
  • Cinnamon-1/2 inch
  • Ghee-2tps
Instructions
  1. Take the brinjals and wash them
  2. Now slit the brinjals into four halfs(+ symbol)
  3. Now take turmeric, red chili, salt each one tsp mix them well
  4. We need to stuff these three in slitted brinjal
  5. Now heat the pan add 6 tblsp of oil
  6. Slowly dip these brinjals into the oil keep the lid for 10 mins in medium flame so that they can cook properly from inside also.
  7. Now add all the “ MASALA PREPARATION” ingredients into the mixer
  8. Blend this till it become a fine thick paste
  9. Mean while we need to check brinjals whether they are cooked or not, turn brinjal to another side for both side cooking. once done with frying the stuffed brinjal keep it aside
  10. Now take another pan add 2 tsp of ghee.
  11. Add cloves, jeera, cinnamon, one finely chopped onion, Saute it till onion gets into golden brown color.
  12. After that add the blended paste to the pan stir them well and keep lid for 15 min
  13. After 15 mins once again stir the gravy if needed u can add water. keep another 10 min for cooking .
  14. After 10 mins if oil comes out from gravy our gravy is well cooked we need to add garam masala them add brinjal keep it for another 2 mins.
  15. Finally add cilantro leaves. Began bharwa is ready.
  16. Bharwa Baingan is ready and serve hot
Nutrition Information
Serving size: 1 Bowl( from 2 baingan) Calories: 122 Fat: 8.6g Saturated fat: 3.6g Carbohydrates: 10.2g Sugar: 2.7g Sodium: 588mg Fiber: 2.8g Protein: 2.7g

 

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Fish Loaf- yummyrecipes.oneshot.inFish Loaf Serving Size of Fish Loaf : 6 Ingredients for Fish Loaf : 2-6 oz cans of tuna 1-15.5 oz can pink salmon 4 pieces of whole wheat bread, crumbed 2 tbsp olive oil 1 tbsp […]
  • chicken piralamChicken Piralen with Tomato Chicken Paralen with Tomato recipe Serving size: 4 Prep time:  30 mins Cook time:  25 mins Total time:  55 mins   Ingredients for preparing Chicken Paralen with Tomato Chicken […]
  • Banana Sukhiyan   Serving Size: serves 4 Ingredients: 1 cup Allpurpose flour(Maida) 5 Pieces Cardamom(Elakka) 250 Grams Coconut oil 2 tbsp Ghee 150 Grams Jaggery(Sharkkara) 4 […]
  • Peanut CookiesPeanut Cookies Serving Size: 24 cookies Ingredients: 1 cup Kraft Smooth Peanut Butter 1/2 cup sugar 1 egg   Directions: Heat oven to 325°F. 
Mix all ingredients with large […]
  • chena chutney_80Chena Chutney Serving Size: 3-4 Ingredients: Elephant Yam ( Chena )  - 3 medium sized pieces Coconut grated – 1/2 cup Ginger – 1 inch piece Garlic – 2 small cloves Dry red chilly – 4-5 […]
  • Tamarind RiceTamarind Rice A tangy rice dish made with channa and urad dals, infused with the flavor of tamarind pulp, a typical south Indian dish eaten with coconut chutney and Boiled & Salted Chickpea.
  • Beetroot Pachadi | Beetroot ChutneyBeetroot Pachadi | Beetroot Chutney Beetroot  (for Beetroot Pachadi) comes from the root of the beet plant and has several benefits such as lowering blood pressure, improving blood flow and increasing strength. And lemon is […]
  • Creamy Potato Cheese SoupCreamy Potato Cheese Soup Creamy potato cheese soup is an all-time restaurant favorite. It is rich and tasty. A good portion of Creamy Potato cheese soup can even replace a meal. To avoid burning you can use […]
  • Aloo Chana Masala | Aloo Chole recipeAloo Chana Masala | Aloo Chole recipe Aloo Chana Masala is a Punjabi recipe made from white chickpea blended with Indian spices, cooked in spicy grevy and served with either hot Pooris or Bhature. A must try recipe to know the […]
  • Meat Balls - Yummy recipies.oneshot.inBaked Meat Balls/ Festive Sausage Balls Serving Size: 2-4 Ingredients: 1 pound bulk breakfast sausage 2 cups (8 ounces) finely shredded Cheddar cheese 2 cups biscuit baking mix 1/2 cup finely minced green […]
  • Sabudana halwaSabudana halwa Ingredients Sago (sabudana) looks like tapioca and both are pearly grains of starch, but tapioca is made from the root of the cassava plant. Sago comes from starch of a palm tree. They […]
  • Spaghetti with MeatSpaghetti with Meat   Serving Size:4 Ingredients: 1/4 cup extra virgin olive oil, divided 1 1/2 lbs lean ground beef (85% or 90%) 1 medium carrot, finely grated (about 1/2 cup) 1/2 medium […]

,,,,,,,,,,,,,,,,,,,,,