Bharva Baingan Recipe | Stuffed Eggplant Curry Recipe.

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Bharva Baingan Recipe or Bharela Ringana Bateta Nu Shaak Recipe.

Bharva Baingan or Stuffed Eggplants and Potatoes Curry Recipe is a traditional Gujarati Curry or Shaak which is popular in all over the world.This curry recipe is really simple, very easy to cook and delicious in taste.In this recipe of Curry you have to add few simple ingredients, Eggplants, Potatoes and few spices. It gives us as very unique flavor because of its stuffing.

Indian Stuffed Curry of Birnjal or Eggplants
Stuffed Birnjal Curry Recipe or Stuffed Eggplants.

This is a very easy recipe of Indian vegetarian Curry and all the ingredients are available in any Indian Kitchen very easily.This recipe is very healthy and amazing in taste.You can cook this pure vegan recipe for Lunch, Dinner or any special occasion.This is a Family Secret and original recipe from the cook book of Nikunj Vasoya. This curry recipe is known as Bharela Ringan Bateta Nu Shaak in Gujarati, Khade Bengan aur Aloo ki Sabzi in Hindi. Food on TV India is also providing step by step photographs to cook this recipe perfectly and conveniently.

This is a very popular Gujarati recipes apart from Khaman Dhokla, Khandvi, Patra, Fafda, Ghari, Adadiya, Baingan Bhartha or Ringana No Oro, Puri Shaak, Shrikhand, Basundi, Bajara No Rotlo, Vanela Gathiya, Mohan Thal, Dal Bhat, Khichadi, Kadhi, Undhiyu, Sev Khamani, Handvo, Dal Pakvan, Ghughara, etc.

This Curry is also Known as.

Stuffed Eggplants Curry Recipe.
Stuffed Potatoes Curry Recipe.
Stuffed Bengan or Baingan Curry Recipe.
Stuffed or Bharela Ringan Nu Shaak/Curry Recipe.
Ek Tang Murgha ( One Leg Chicken Curry).

How to Cook or Cooking Methods.How to make Stuffing.
In one Mixing Bowl add Gram Flour or Besan.
Add The Following Ingredients one by one.
Red Chili Powder.
Coriander Powder.
asafoetida.
Turmeric Powder.
Garlic Paste.
Coriander Powder.
Finely Chopped Coriander Leaves.
Salt.
Oil and mix this little.
Than add Sugar and Mix this very well.

How To Cut Eggplants and Potatoes.
Remove The Green Caps of all the Eggplants but not the Stems.
Just Cut it half From The Stems to The Bottom as cut in the photo below.
Than Cut the Half Stems of all the Eggplants.
Peel the Potatoes.
Cut it into the two equal parts from the centre as cut in the Photo below.
Than give it a cross cut and make little space for stuffing as made in the photo.
Than Fill the Eggplants and Potatoes with the Stuffing as Filled in the Photo below.

How To Stir Fry Curry.
Heat Oil in a Pan with lid.When oil get heated.
Add the Mustard Seeds and Cumin Seeds.
When Mustard Seeds and Cumin Seeds started slathering add Potatoes.
Cover it for a minute on a very low heat.
Than add the One Glass of Water and again cover it for 2 minutes.
After two minutes add the Eggplants one by one..
Again cover it for Five(5) minutes on a very low heat.
Than Change the sides of all the Eggplants and Potatoes and Cover it and Cook it for 10 minutes on a very low heat.
Now take this to the serving plate and Garnish with the Fresh Coriander Leaves as Garnish in the above photo.
Serve this Hot and Delicious Curry with Rotla ( A Gujarati Bread Made from Millet Flour) or Bread of your choice.
When To Cook Bharva Baingan Recipe.
You can cook this recipes for Lunch, Dinner or any Party.

Chef’s Tips and Comments.
Be careful while cooking this recipe your stuffing should not burnt.
Also Check out Video of this Recipe for easy cooking.
If you feel this curry is raw than you can add little water while first check.
Some Bad Quality Potatoes need more water to cooked than other normal Potatoes
This is a very easy and Secret Recipe from Nikunj Vasoya’s Secret Cooking Book.
It Will be a Perfect Recipe for any Restaurant Menu.
Happy Cooking enjoy the simple and easy recipes.
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Bharva Baingan Recipe | Stuffed Eggplant Curry Recipe By Nikunj Vasoya

A Stuffed Eggplants and Potatoes Curry Recipe is a traditional Gujarati Curry or Shaak which is popular in all over the world.This curry recipe is really simple, very easy to cook and delicious in taste.In this recipe of Curry you have to add few simple ingredients, Eggplants, Potatoes and few spices. It gives us as very unique flavor because of its stuffing.
Course Main
Cuisine Indian
Author Chef Nikunj Vasoya

Ingredients

  • For Curry.
  • 4 Eggplants.
  • 2 Potatoes.
  • 6 tsp Oil.
  • 1/2 tsp Mustard Seeds.
  • 1/2 tsp Cumin Seeds.
  • For The Stuffing.
  • 3 tsp Gram Flour or Besan.
  • 1 tsp Coriander Seeds Powder.
  • 1 tsp Sugar.
  • 3 tsp Oil.
  • 1 tsp Red Chili Pepper Powder.
  • 1/2 Turmeric Powder.
  • 1/2 tsp Asofoetida.
  • 1 tsp Garlic Paste.
  • Some Finely Chopped Fresh Coriander Leaves.
  • Salt to Taste.

Instructions

  • How to make Stuffing.
  • In one Mixing Bowl add Gram Flour or Besan.
  • Add The Following Ingredients one by one.
  • Red Chili Powder.Coriander Powder.Asafoetida.Turmeric Powder.Garlic Paste.Coriander Powder.Finely Chopped Coriander Leaves.Salt.
  • Oil and mix this little.
  • Than add Sugar and Mix this very well.
  • How To Cut Eggplants and Potatoes.
  • Remove The Green Caps of all the Eggplants but not the Stems.
  • Just Cut it half From The Stems to The Bottom as cut in the photo below.
  • Than Cut the Half Stems of all the Eggplants.
  • Peel the Potatoes.
  • Cut it into the two equal parts from the centre as cut in the Photo below.
  • Than give it a cross cut and make little space for stuffing as made in the photo.
  • Than Fill the Eggplants and Potatoes with the Stuffing as Filled in the Photo below.
  • How To Stir Fry Curry.
  • Heat Oil in a Pan with lid.When oil get heated.
  • Add the Mustard Seeds and Cumin Seeds.
  • When Mustard Seeds and Cumin Seeds started slathering add Potatoes.
  • Cover it for a minute on a very low heat.
  • Than add the One Glass of Water and again cover it for 2 minutes.
  • After two minutes add the Eggplants one by one..
  • Again cover it for Five(5) minutes on a very low heat.
  • Than Change the sides of all the Eggplants and Potatoes and Cover it and Cook it for 10 minutes on a very low heat.
  • Now take this to the serving plate and Garnish with the Fresh Coriander Leaves as Garnish in the above photo.
  • Serve this Hot and Delicious Curry with Rotla ( A Gujarati Bread Made from Millet Flour) or Bread of your choice.

Notes

Be careful while cooking this recipe your stuffing should not burnt.
If you feel this curry is raw than you can add little water while first check.
Some Bad Quality Potatoes need more water to cooked than other normal Potatoes.