These baby egg plants are slit and stuffed with a spicy masala and then left to simmer in a rich and spicy curry.
Text And Photo By Sonia Mangla
Being a vegetarian, eggplants are my favorite on the Grill. And without doubt baby eggplants are the greatest. Also known as Brinjals or Baingan (in Hindi) when stuffed with this spicy Indian curry masala creates magic. Most regions/states in India have their own minor twists to the recipe, but the basic method is the same. Obviously being from North India, my recipe is inspired by rich Punjabi Cuisine. During the prep these baby egg plants are slit and stuffed with a spicy masala and then left to simmer in a rich and spicy curry. And the result is pure *Magic*
Stuffed Baby Egg Plant Curry or Bharwaan Baingan
- Total Time: 45 minutes
- Yield: 3-4 servings 1x
Description
These baby eggplants are slit and stuffed with a spicy masala, then simmered in a rich curry, creating a flavorful Punjabi-inspired dish.
Ingredients
- 6-8 small eggplants (baby baingan)
- 1 large onion, chopped
- 1 tsp ginger garlic paste
- 1 green chili, finely chopped
- 2 tbsp chickpea flour (besan)
- 1 tsp dry mango powder (amchoor)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp cumin seeds
- 2 tbsp oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash and split the eggplants into four parts, keeping them intact at the stalk. Set aside.
- In a blender, combine the onion, ginger garlic paste, green chili, chickpea flour, dry mango powder, turmeric powder, and salt. Blend to form a smooth paste.
- Stuff each eggplant with the prepared masala paste, ensuring it is evenly distributed inside the slits.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Gently place the stuffed eggplants in the pan. Cover and cook on low heat for 20-25 minutes, turning occasionally, until the eggplants are tender and the masala is cooked through.
- Garnish with fresh cilantro and serve hot with roti or parantha.
Notes
For a milder version, reduce the amount of green chili. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Serve with roti or parantha for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6
- Sodium: 300
- Fat: 9
- Carbohydrates: 15
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Once ready garnish with fresh cilantro and serve hot with a Roti or Parantha. 
Hope you would give it a try & let me know how you liked it !!!
I grilled the baby eggplants today, as per your recipe and it turned out very well.
I plan to cook it again sometime next week. Hope you can give another masala filling.
Thanks in advance. Stay blessed.
I love these little stuffed eggplants! They are almost to cute to eat!
Delicious! Easy and quick recipe to follow. Thank you! I followed it basically as it is and it turned out great.
Loved the masala mix! So good! Probably will use regular eggplant the next time. The baby eggplants were so cute, but a lot of work. Will make this recipe again.
I make them y steaming the egg plants. (less oil). steps are the same. Microwave is now a great appliance to cook with out or less oil.
i made this recipe today and it turned out totally yummy. My Punjabi husband will go nuts later tonight, although he doesnt show it…i know what he is thinking!!!
I am pairing this with roti, palak paneer and deal. Perhaps I will make rice too…what a vegetarian feast!
thanks for the posting..really tasty…one thing I added was 1/2 c of chopped tomatoes to the eggplants as they were cooking this helped steam them and added a bit of tang to the leftover paste….
SO GOOD!
I can’t wait to try this recipe. It’s one of my favorites to get at an Indian restaurant near my job. Thanks for posting this :)
I just love baby eggplants…and I love the idea of these simmered in such a wonderful curry sauce, beautiful :)
I have never tried baby eggplants! They look so cute in your picture :) Great recipe
Roasted and grilled eggplant are a staple in my house but I had never seen baby eggplant before. We just happened to go out for Indian food and browsed through a nearby Indian market and saw a beautiful basket of them and I thought of your recipe. I guess it was meant to be!