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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.