Sasmita Bringing a royal touch to humble eggplants—this dry Stuffed Baingan recipe is a burst of rustic flavors and traditional Indian spices, made effortlessly in your kitchen!
Stuffed Baingan, also known as Bharwa Baingan, is a much-loved Indian dish where small eggplants are slit and filled with a spiced masala, then pan-cooked until tender and irresistibly delicious. This dry version is especially popular across households for its bold, aromatic flavors and pairs beautifully with roti, paratha, or even a simple dal-rice combo.
Why you’ll love this recipe?
- Bursting with spice & flavor – Thanks to a unique blend of roasted spices and ground masala.
- No onion, no garlic – Perfect for festive or satvik meals.
- Easy to make – Simple ingredients, minimal chopping, and one pan!
- Perfect for lunchboxes or everyday dinners – The dry texture makes it travel-friendly.
Ingredients you’ll need –
- Small baingans (baby eggplants)
- Roasted peanut powder or sesame seeds
- Besan (gram flour)
- Tamarind pulp or dry mango powder (for tang)
- Basic Indian spices – turmeric, red chili powder, coriander powder, cumin, mustard seeds
- Oil & salt
My kitchen notes –
Growing up, I was never a big fan of baingan, but once I started experimenting with regional recipes, this dry stuffed version completely changed my mind. I love how the masala seeps into the eggplant, giving it a melt-in-mouth feel with a spicy-sour kick.
This version doesn’t use onions or garlic, making it suitable for vrat or puja days. I often prepare it during festivals or for a comforting Sunday lunch. A drizzle of mustard oil in the end brings out a beautiful earthy aroma!
Tips –
- Choose uniformly small, tender eggplants for even cooking.
- Use a heavy-bottomed pan or kadhai with a lid for best results.
- Mustard oil enhances the traditional flavor, but you can use any oil of your choice.
- Add 1–2 slit green chilies while cooking for extra heat if desired.
Serving suggestions –
- Serve hot with chapati or phulka.
- Pair it with dal-chawal for a hearty Indian thali experience.
- Add a bowl of curd or raita on the side to balance the spice.
Stuffed Baingan (Dry Version) – A Flavorful Indian Classic!
Ingredients
For the baingan:
- 8 – 10 small baingans (baby eggplants)
- 2 – 3 tbsp oil preferably mustard oil
- ½ tsp mustard seeds
- 1 pinch hing (asafoetida)
For stuffing:
- 3 tbsp roasted peanut powder ( sesame seed powder)
- 1½ tbsp gram flour (besan)
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp red chili powder adjust to taste
- ½ tsp garam masala
- ½ tsp amchur (dry mango powder)
- Salt to taste
Instructions
Prep the Baingans
- Wash the baingans and make two slits in a cross, keeping the stem intact. Soak in salted water for 10 mins to reduce bitterness. Pat dry.
Prepare the Masala Stuffing
- In a bowl, mix roasted peanut powder, besan, all dry spices, and salt. Add 1–2 tsp oil or a few drops of water to bind the mixture lightly.
Stuff the Baingans
- Carefully stuff each baingan with the prepared masala, reserving any leftover masala for later.
Cook the Stuffed Baingans
- Heat oil in a pan, add mustard seeds and hing. Once they splutter, gently place the stuffed baingans. Cover and cook on low heat for 20–25 mins, turning occasionally.
Add Remaining Masala
- If there’s leftover stuffing, sprinkle it over the baingans in the last 5 minutes. Cook uncovered for a slight crisp.
Garnish & Serve
- Garnish with chopped coriander. Serve hot with phulka, paratha, or dal-rice.
Notes
- Choose uniformly small, tender eggplants for even cooking.
- Use a heavy-bottomed pan or kadhai with a lid for best results.
- Mustard oil enhances the traditional flavor, but you can use any oil of choice.
- Add 1–2 slit green chilies while cooking for extra heat if desired.
