Crispy, spicy, and aromatic, Achari Bharwa Baingan is Indian style masala-stuffed baby eggplants. It earns its name from a blend of spices that recreate the taste of an Indian pickle
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The masala stuffed brinjals are known as Bharwa Baingan in the Northern part of India. In the Hindi language, the brinjal is called ‘Baingan’, the word bharwa means stuffed, and the term ‘achari’ is used to describe any dish with the taste/flavour or aroma of a pickling spice mix like achari paneer tikka or achari pulao.
This Bharwa Baingan is one of the best Indian side-dish recipes that adds tons of flavour to an everyday meal.
More Reasons To LOVE Bharwa Baingan
- perfect for packed lunch (office or travelling)
- meal prep friendly (store it for 1 week)
- minimal effort, maximum flavour
- gluten-free and vegan
- easy peasy recipe
Ingredients You’ll Need
The good news about making achari bharwa baingan is you do not require tons of ingredients.
- Brinjal: Use the tiny, round purple brinjals (eggplant) for this bharwa baingan recipe. Do not use white, long, or big-size brinjals.
- For Achari Masala: The core ingredient of this baingan recipe is the achari masala. You can use readymade or homemade achaar masala. Else, make a small batch of achari masala for this sabzi using – Yellow Mustard Seeds (sarson), Coriander Seeds (sabut dhania), Fennel Seeds (saunf), Fenugreek Seeds (methi), Cumin Seeds (jeera).
- Spices & Seasoning: Mango Powder (amchur), Turmeric (haldi), Red Chili Powder (lal mirch), Salt.
- Mustard Oil: If you want a pickle-like taste, cook the brinjals only in mustard oil.
Everyday Indian Meals
How To Make Achari Baingan
Step 1) Rinse baby brinjals with water. Then, wipe with a clean kitchen towel to dry out completely (image 1 & 2).
Step 2) Make an ‘X’ (a cross) at the bottom of each brinjal, slitting them lengthwise but leaving them intact from the stem (image 3).
Step 3) To make achari masala, start with dry roasting the whole spices – mustard seeds, coriander, fennel, fenugreek, and cumin. Roast them for 2 minutes only to release the aroma (image 4).
Step 4) Grind roasted spices to a fine powder using a blender or spice grinder. Transfer to a bowl (image 5).
Step 5) Add red chilli powder, turmeric, salt, and mango powder to the ground spice mix. Combine. And the achari masala is ready! (image 6)
Step 6) Now, stuff each brinjal with a tablespoon of achari masala. Press tightly. Arrange them on a plate.
Step 7) Heat mustard oil in a heavy bottom pan till it starts smoking. Then, reduce the heat to low. Arrange the stuffed brinjals in the pan without overlapping each other (image 7).
Step 8) Cook the stuffed brinjals over low heat. After 5 minutes, flip them using a tong. Cook till crisp from the other side as well. Lastly, cook them covered for 5 minutes.
Achari Bharwa Baingan are readyto serve.
Watch Video of Bharwa Baingan
Serving Suggestion
I usually prepare a batch of bharwa baingan over the weekend and serve them with various Indian main-course dishes throughout the week.
My favourite combination is achari baingan masala, arhar dal, or everyday masoor dal, and green boondi raita.
And in case I missed sharing with you that these baingan make a tasty travelling food when tucked inside the paratha or for husband’s office lunchbox as well.
Love Indian vegetables? Try this Dhaba Style Aloo Methi, flavoursome Kachhe Kele Ki Sabzi, or the classic Punjabi Gobi Aloo.
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Achari Bharwa Baingan Recipe
Ingredients
- 6 baby brinjals, baingan
- 1 tablespoon yellow mustard seeds (sarson)
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds (saunf)
- 1 tablespoon cumin seeds (jeera)
- 1 teaspoon fenugreek seeds (methi)
- 1 tablespoon red chilli powder
- 1 tablespoon turmeric powder
- 1 tablespoon mango powder (amchur)
- Salt to taste
- ⅓ Cup mustard oil
Instructions
- Rinse baby brinjals with water. Wipe with a clean kitchen towel to dry out completely
- Make an ‘X’ ( a cross) at the bottom of each brinjal slitting them lengthwise but leaving them intact from the stem.
- To make achari masala, start with dry roasting the whole spices – mustard seeds, coriander, fennel, fenugreek, and cumin. Roast them for 2 minutes only to release the aroma.
- Grind roasted spices to a fine powder using a blender or spice grinder. Transfer to a bowl.
- Add red chili powder, turmeric, salt, mango powder to the ground spice mix. Combine. And the achari masala is ready!
- Now stuff each brinjal with a tablespoon of achari masala. Press tightly. Arrange them on a plate.
- Heat mustard oil in a heavy bottom pan till it starts smoking. Reduce the heat to low. Arrange the stuffed brinjals in the pan without over-lapping each other
- Cook the stuffed brinjals over low heat from one side till they are crisp.
- After 5 minutes flip them using a tong. Cook till crisp from the other side as well.
- Lastly, cook them covered for 5 minutes. Turn off the heat. Garnish with fresh coriander leaves.
- Serve Achari Baingan with chapati and dal.
Recipe Notes:
- Use only round, dark, or light purple baby brinjals for this recipe. Do not use long or large size eggplant.
- You can substitute mango powder chaat masala.
- If you do not want to make achari masala. Use 2 tablespoons of readymade pickle masala powder combined with red chili powder, turmeric, and salt.
- Do not cook achari baingan over high heat else they will scorch from outside and will remain uncooked from inside.
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