Stuffed Brinjal Recipe | Bharva Baingan Recipe

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What Is Stuffed Brinjal Or Bharva Baingan

“Bharva Baingan ” or “Stuffed Brinjal” recipe is made from fresh Brinjal. Cut the brinjal horizontally as long and take a bowl, add all spices till the spices fill inner in the brinjal. Then fry them in oil and garnish them with chopped coriander leaves.

About Recipe

The recipe bharva baingan is a simple recipe that we cook every time in our daily routine food menu. It is a very easy recipe and takes very less of time. It is a home-based recipe and is liked by everyone. We serve bharva baingan with rice or bread. This is a very easy recipe. Let’s know about its making process and required ingredients.

How To Make Stuffed Brinjal

Stuffed Brinjal Recipe | Bharva Baingan Recipe

The recipe Stuffed Brinjal is a simple recipe which we cook every time in our daily routine food menu.
Servings 2 prople
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Equipment

  • 1 Gas stove
  • 1 Sharp knife
  • 1 Pan
  • 1 KitchenAid Blender
  • 1 Spatula
  • 1 Bowl

Ingredients

  • 500 gram Long brinjal
  • teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 2 teaspoon Coriander powder
  • 1 teaspoon Black pepper
  • ½ teaspoon Dry mango powder
  • 5 tablespoon Mustard oil
  • ½ tablespoon Salt according to its taste.
  • Coriander leaves (finely chopped)

Instructions

Clean & Cut The Brinjal

  • To make stuffed brinjal firstly take 500 grams of baingan or brinjal and wash it well. Then cut it in halves horizontally with the help of a knife.
  • Then take each half and make four splits of them so that the masala could reach the inner part of the brinjal.
  • After cutting, the brinjal then takes a bowl. Then add all masala I,e. One and a half teaspoon turmeric powder, two teaspoons red chilli powder, two teaspoons coriander powder, one teaspoon black pepper, half a teaspoon dry mango powder and salt according to taste.
  • Mix them well and then pour brinjal into them. Stuff the brinjal with masala as well as the masala which is left let it be in the bowl.
  • After this process takes a non-stick pan and put it on a gas stove. Switch on the gas and heat the pan on medium-low flame. Then pour five tablespoons of oil in it and heat well.
  • Now add stuffed brinjal to this pan then mix it well. Then the left masala and some coriander leaves are also added to this pan.
  • Mix them well and cook them on low flame for 15-20 minutes till the brinjal become soft. Add water to it according to as per requirements.
    brinjal-curry
  • After twenty-five minutes of cooking the stuffed brinjal is ready to eat. Now garnish it with some chopped coriander leaves and a serving it hot on a serving plate.

Notes

NUTRITION

Nutritional Facts
Serving Size 100g
Amount Per Serving
Calories 82   Calories from fat 49
         Daily Value*
Total Fat 5.4g        8%
Saturated Fat 1.2g      6%
Cholesterol 10mg       3%
Sodium 26mg         1%
Total Carbohydrates 5.0g  2%
Dietary Fiber 2.5g     10%
Sugar 2.1g
Protein 4.2g
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Author: Madhu
Calories: 547kcal
Cost: 450 rs.
Course: Main Course
Cuisine: Indian
Keyword: Stuffed Brinjal Recipe

 FAQ

Q; Why do you soak eggplant in water before cooking?

Ans- Many recipes call for salting and rinsing eggplant before cooking it to draw out its bitterness. Brining can be used instead and has the added advantage of helping the eggplant keep its shape when it’s cooked, whether your recipe calls for baking, frying, or grilling.

Q; What is the secret to cooking eggplant?

Ans- Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly,” says Covarrubias. 

Q; Do I need to salt both sides of eggplant?

Ans- Sprinkle eggplant with salt: Generously sprinkle your slices with salt, being sure to cover both sides of the eggplant and I recommend using 1 to 2 teaspoons of kosher salt per eggplant depending on the size.

 

 

 

 

 

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