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Bharwaan Baingan: Stuffed Baby Egg Plant Curry

Bharwaan Baingan: Stuffed Baby Egg Plant Curry

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*

Spicy Stuffed baby Eggplant curry, a must try !
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Stuffed Baby Egg Plant Curry or Bharwaan Baingan

  • Author: Sonia Mangla
  • Total Time: 45 minutes
  • Yield: 3-4 1x


These baby egg plants are slit and stuffed with a spicy masala and then left to simmer in a rich and spicy curry.


  • 68 small Eggplants (Baby baingan)
  • 1 Large Onion
  • 1 Tsp Ginger Garlic paste
  • 1 green chilli finely chopped
  • 2 tbsp chickpea flour or besan
  • 1 tsp dry mango powder or amchoor
  • tsp turmeric/Haldi powder
  • 1 tsp corriander/dhania powder
  • 23 tbsp olive/cooking oil
  • 1 tsp cumin seeds or jeera
  • Salt to taste


  1. Wash and split the eggplants into four parts, while keeping them together at the stalk. Keep them aside.
  2. Put all other ingredients except cumin seeds and oil, in a mixer/blender and make a smooth paste.
  3. Fill the split eggplants with half of the paste.
  4. Heat olive oil in a pan, add cumin seeds and let’em spatter.
  5. Let us start roasting our eggplants in the oil and cover till cooked, ensure that you turn the eggplants and cook well from all sides.
  6. Once both sides are cooked, put the remaining paste and cook for another 10mins on a low flame to prevent from burning.
  • Prep Time: 15 mins
  • Cook Time: 30 mins

Once ready garnish with fresh cilantro and serve hot with a Roti or Parantha.

See Also

Hope you would give it a try & let me know how you liked it !!!

View Comments (10)
  • 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!

  • 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 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 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.

  • 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.

  • Delicious! Easy and quick recipe to follow. Thank you! I followed it basically as it is and it turned out great.

  • 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.

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