Spicy Stuffed Eggplant Curry (Baingan Bharwan)

Ingredients

• 2 tsp Fennel Seeds (lightly toasted)
• 1 tbsp Coriander Powder (freshly ground)
• 3 tbsp Roasted Peanuts (coarsely ground)
• 1 tbsp Kashmiri Red Chili Powder (mildly spicy, gives color)
• 1 tbsp Dried Mint Leaves (crushed)
• 3 tbsp Garlic (minced)
• 1.5 tbsp Ginger (finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (adjust to taste)
• 3 tsp Asafoetida (Hing) (use sparingly, it’s potent)
• 2 tbsp Coconut Powder (unsweetened)
• 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
• 0.5 tsp Roasted Cumin Powder
• 0.5 tsp Carom Seeds (Ajwain)
• 1 piece Cloves (whole)
• 1 tbsp Tamarind Paste (well‑stirred)
• 0.5 tsp Dry Ginger Powder
• 0.5 tsp Amchur (Dried Mango) Powder
• 1 tsp Granulated Sugar (balances spice)
• 2 tbsp Mustard Oil (for storing the masala and cooking)
• 3 pieces Medium Eggplants (firm, no blemishes; slit lengthwise)
• 0.25 cup Tomato Puree
• 3 tbsp Tomato Paste
• 1 large Fresh Tomato (finely crushed)
• 2 tbsp Magic Masala Powder (pre‑made blend (link in description))
• 1 tbsp Milk Powder (helps thicken gravy)
• 2 cup Water (hot, added gradually)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Prepare the Dry Masala

   In a mixing bowl combine fennel seeds, coriander powder, roasted peanuts, Kashmiri chili powder, dried mint, minced garlic, chopped ginger, turmeric, salt, asafoetida, coconut powder, kasuri methi, roasted cumin powder, ajwain, cloves, tamarind paste, dry ginger powder, amchur powder, and sugar. Grind everything to a fine powder using a spice grinder or mortar‑pestle.

   Time: PT15M

2. Store the Masala

   Transfer the freshly ground masala to an airtight container. Add 2 tbsp mustard oil, mix well, and refrigerate. This masala can be kept for up to 2 weeks.

   Time: PT5M

3. Prep the Eggplants

   Select firm medium eggplants, wash and pat dry. Make a lengthwise slit about 2/3 of the way through each eggplant, keeping the stem intact. Check for any internal insects and discard if found.

   Time: PT10M

4. Heat Oil & Temper

   Heat 2 tbsp mustard oil in a saucepan over medium heat. When the oil shimmers, add 1 tsp cumin seeds and let them sizzle for about 30 seconds.

   Time: PT2M

   Temperature: Medium heat

5. Fry the Masala

   Add 2 tbsp of the prepared dry masala to the hot oil. Stir continuously and fry for 5–6 minutes until the mixture darkens slightly and releases a fragrant aroma.

   Time: PT6M

   Temperature: Medium heat

6. Build the Gravy Base

   Stir in tomato puree, tomato paste, and the crushed fresh tomato. Cook for 3 minutes, allowing the raw tomato flavor to evaporate.

   Time: PT3M

   Temperature: Medium heat

7. Add Flavor Boosters

   Mix in the magic masala powder, tamarind paste, milk powder, and 1 cup hot water. Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes until the gravy thickens and the oil separates.

   Time: PT10M

   Temperature: Low simmer

8. Stuff and Cook Eggplants

   Gently open each slit eggplant and fill the cavity with the remaining dry masala (or the same masala you stored). Place the stuffed eggplants into the simmering gravy, cover, and cook on low flame. Add 3–4 tbsp hot water every few minutes to keep the gravy from drying. Flip the eggplants once halfway through. Cook for 15 minutes until the eggplants are tender and have absorbed the flavors.

   Time: PT15M

   Temperature: Low flame

9. Finish & Garnish

   Turn off the heat. Sprinkle chopped fresh coriander leaves on top. Serve hot with roti, naan, or rice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g