COOKING HOUR: Bharwan baingan dry recipe

bharwa-baingan-recipe Bharwan baingan dry recipe is a flavorful dry side dish perfect to go with roti. I love the ajwain flavour along with mild mint and coriander flavour in this recipe. Quick video, step by step pictures.

I love to try different brinjal dishes being a big fan of brinjal. The stuffed brinjals are very fascinating to see and interesting to cook too. Though already have couple of south Indian flavored recipes are there in my blog, this recipe sent by my BIL is very different from the others I have tried. By simply going through the ingredients, I knew it will be good as it is similar to my aloo bhindi masala gravy shared by my friend. bharwan-baingan

Yet this is different because of the mild mint flavour and mainly ajwain’s flavour. As it was cooking, the smell was awesome. I had it with rice for lunch and with roti for dinner. I liked with roti the best, recommend the same to you too. Should try with mild pulao varieties next time.

I chose big aubergines available in Fairprice. You can try it with any brinjal variety but this looks fancier. Just adjust the cooking time accordingly.

Bharwan baingan dry recipe

Bharwan baingan dry recipe is a flavorful dry side dish perfect to go with roti. I love the ajwain flavour along with mild mint and coriander flavour in this recipe. Quick video, step by step pictures.

4 Baingan/ Brinjal (large sized)
2 Onion
1 Tomato
3 Green chilli
1 inch Ginger piece
7 Garlic cloves
2 tbsp Mint leaves
1/4 cup Coriander leaves (packed)
1/4 cup Besan (sifted)
1/2 tsp Ajwain
1 tsp Cumin seeds powder
1/2 tsp Garam masala
1 tsp Red chilli powder
1/4 tsp Turmeric
Oil 4 tbsp
Coriander leaves to garnish
Salt as needed

Cube cut onion, de seed tomato and cube it too. Chop green chilli roughly. Keep other ingredients ready & prepared.
Heat a pan with 2 tbsp oil. Add peeled garlic, ginger and green chilli followed by onion. Stir fry for a minute and add tomato, mint, coriander leaves.
Cook till tomatoes are soft (2-3 minutes). Transfer to a plate for cooling.
Place in a blender with turmeric powder, red chili powder, garam masala powder, salt, Ajwain, cumin seeds powder and besan.
Grind to a coarse paste. Check for spice and salt and adjust.
Remove the green portion of brinjal leaving the hard part. Slit the brinjal from other side (bottom) into four. Run the knife until 3/4th of the brinjal.
Check if there is no insect. Stuff the brinjal with ground masala using spoon.
Heat 2 tbsp oil in a non stick pan. Arrange the brinjal in oil. Cook covered in low flame.
Turn the brinjals after 2 mins. Continue cooking covered. Repeat the same so that all 4 parts of the brinjals are sauteed.
As you turn and cook, the masala turns fragrant and brinjals are cooked soft too. Garnish with coriander leaves to serve.

Cooking in low flame ensures the inside of the brinjal gets cooked.
Don’t choose too big brinjals. Select the smallest available so that it gets cooked easily.
Overcooking makes the brinjal loose it’s shape. Also while turning towards the end of cooking time, the brinjals will be soft to handle. Be gentle while turning.
Adding right amount of spice and salt is important as it helps the brinjal turn out perfect taste. otherwise it will be very bland.

4 Baingan/ Brinjal, large sized

2 Onion

1 Tomato

3 Green chilli

1 inch Ginger piece

7 Garlic cloves

2 tbsp Mint leaves

1/4 cup Coriander leaves, packed

1/4 cup Besan, sifted

1/2 tsp Ajwain

1 tsp Cumin seeds powder

1/2 tsp Garam masala

1 tsp Red chilli powder

1/4 tsp Turmeric

Oil 4 tbsp

Coriander leaves to garnish

Salt as needed

Bharwan baingan dry method:

Cube cut onion, de seed tomato and cube it too. Chop green chilli roughly. Keep other ingredients ready & prepared.
Heat a pan with 2 tbsp oil. Add peeled garlic, ginger and green chilli followed by onion. Stir fry for a minute
Add tomato, mint, coriander leaves.Cook till tomatoes are soft (2-3 minutes).
Transfer to a plate for cooling. Once in room temperature, place in a blender.
Add turmeric powder, red chili powder, garam masala powder, salt, Ajwain, cumin seeds powder and besan. Grind to a coarse paste. Check for spice and salt and adjust.
Remove the green portion of brinjal leaving the hard part. Slit the brinjal from other side (bottom) into four. Run the knife until 3/4th of the brinjal.
Check if there is no insect. Stuff the brinjal with ground masala using spoon.
Heat 2 tbsp oil in a non stick pan. Arrange the brinjal in oil. Cook covered in low flame.
Turn the brinjals after 2 mins. Continue cooking covered. Repeat the same so that all 4 parts of the brinjals are sauteed. As you turn and cook, the masala turns fragrant and brinjals are cooked soft too. Garnish with coriander leaves to serve.