Bharva Baingan (Stuffed Eggplants)

In my previous post I had mentioned about fresh veggies that i had got from our friends’ farm… after cooking green tomatoes, i had now lovely juicy, plump and seedless brinjals /eggplants remaining with me. I decided to make stuffed brinjal the way that Anu had made previously….so here goes…Stuffed brinjal with coconuts, peanuts / groundnuts and a  lot more….


Small Brinjal / eggplants: 10 – 12 nos
Peanuts – Roasted & ground coarsely : 1/2 cup
Garlic & ginger paste: 1 tsp
2 med sized onions: finely chopped
Turmeric powder: 1 tsp
Dhania / coriander powder : 2 tsp
Chilli powder & salt:  according to taste
oil: 2 tsp + 1 tbsp
To grind: 1 tsp Jeera / cumin seeds, 3-4 cloves, 4-5 black pepper corns, 1inch cinnamon and 1/2 cup of dry coconut pieces
For garnish: 1 tbsp of finely chopped coriander


1. Grind the ingredients as mentioned above (to a fine powder) and set aside in a seperate cup.
2. Take a kadai / wok/ non-stick vessel and heat 2 tsp of oil in it.
3. Once the oil is warm (not very hot), add the ginger & garlic paste, cook till the paste loses the raw smell. (take care that it does not get burnt).
4. Add the chopped onion and cook till they are soft and nice pink in colour.
5. Reduce the flame  and add the masalas (turmeric powder, chilli powder and dhania powder).
6. Add the ground mixture and salt to this and mix well. Take care that the mixed masala does not get burnt.
7. Remove this mixture away from heat and let it cool. Once it is cooled grind to a fine paste.
8. Wash the brinjals / eggplants and make slits in them.

To slit follow the below instructions:

  • Make slits on the side opposite to the green tops on the brinjal
  • On this side make a vertical slit to 3/4th the depth of the complete depth of the vegetable
  • Make another slit perpendicular to the one done previously

9. Fill equal amounts of the ground mixture in between the slits of the brinjals and set aside.
10. Take  1 tbsp oil in a vessel, heat it and add the stuffed brinjals to the vessel.
11. Slowly mix the brinjals, add ground mixture (if remaining), close the vessel with lid and cook till the brinjals are fully cooked.
12. Once the brinjals are cooked, add the peanuts to the vessel and mix well (slowly, so that the brinjals are not broken to a mush).
13. Garnish with fresh, finely chopped coriander leaves.
14. Serve hot with rotis or steamed rice….

~ by priyaskitchen on November 26, 2010.

6 Responses to “Bharva Baingan (Stuffed Eggplants)”

  1. Hey..thanks for dropping by at my site.
    Hope you liked it..
    By the way stuffed eggplants are looking yummy..


  2. Hi Priya, new to your space and came from bharathy’s blog. you have created an amazing space here with so many mouth watering recipes. this bharwan baingan is one of my favourites.
    Just thought of informing you that we have again started the Arusuvai Friendship chain. You were a part of this last time if you are still interested in taking part please see this

  3. hi sayantani…thanks for visiting my space and informing me about the chain…i am very interested…

  4. I love the ingredients that goes as stuffing.:)..should taste awesome!!..not a fan of brinjals,but stuffed ones are are my favorite!

    Appreciating ur interest to be a part of the chain, Priya! will certainly do it! 🙂

  5. Priya can you please send me your email id to

  6. […] juicy, plump and seedless brinjals /eggplants remaining with me. I decided to make stuffed… [full post] priyaskitchen Priyas kitchen – Spices in life indiangingercoconutgarlic 0 […]

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