Make these stuffed eggplants and you will get addicted to this delectable dish which is very easy to make!

Bharva Bhaingan (Stuffed Brinjal) Recipe

Not a fan of eggplant/brinjal? Try Bharva Bhaingan - a stuffed eggplant dish and you might just change your mind.
Course Side Dish
Cuisine Indian
Keyword dry, rajasthani, stuffed
Method Stovetop
Diet Gluten-free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 558kcal
Author Anushree Shetty


  • 1/2 cup besan / chickpea flour gram flour or chickpea flour
  • 1/4 cup roasted peanuts coarsely crushed
  • 3-4 garlic cloves chopped finely
  • 2- inch piece of ginger grated
  • 1 teaspoon cumin jeera powder
  • 1 teaspoon coriander dhania powder
  • 2 Indian or Thai green chilies (Bird's eye) finely chopped
  • 1/2 teaspoon carom ajwain seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon sugar
  • 2 tablespoon oil + 1 teaspoon oil
  • 6 baby brinjals or eggplants
  • finely chopped cilantro / coriander leaves for garnishing


  • Mix besan and the crushed peanuts well and microwave them in a microwave-safe bowl for 15 seconds. Set it aside.
  • Meanwhile, grind the garlic cloves, ginger and green chilies to a fine paste. Add this paste to the besan - peanut mixture along with carom seeds (ajwain), sugar, turmeric, coriander and cumin powder. Add a teaspoon of oil and mix well.
  • Heat 2 tablespoons of oil in a medium-sized pan kept on medium heat.
  • Rinse the brinjals and pat them dry. Take a brinjal and make 4 equidistant slits starting from the bottom of the brinjal towards the stem. Stop when you have reached the 3/4th mark.[ Note: Don't slit all the way to the stem, the brinjal may fall apart]. 
  • Stuff the brinjal with the besan and peanut mixture and set it aside. Repeat this process for the remaining brinjals.
  • Arrange the stuffed brinjals in the pan and stir gently to coat the brinjals with oil. Add the remaining besan-peanut mixture to the oil and toss the brinjals gently.
  • Reduce the heat to low and cover to cook the brinjals. After every 5-6 minutes, turn the brinjal so that all sides get cooked evenly. This step takes about 20-25 minutes.
  • Switch off heat and garnish the brinjals with chopped coriander leaves and serve with warm rotis.


Calories: 558kcal | Carbohydrates: 69g | Protein: 19g | Fat: 26g | Saturated Fat: 2g | Sodium: 265mg | Potassium: 2013mg | Fiber: 27g | Sugar: 30g | Vitamin A: 155IU | Vitamin C: 21.7mg | Calcium: 110mg | Iron: 4.3mg