Eggplants are such a great vegetable. Grows easily in your kitchen garden and cooks quickly at home too. There is always something which everyone likes. It is widely popular across the world. You can see Italians put in on their pizzas too. Stuffed eggplants is a popular dish in Mediterranean cuisine too. Eggplant Parmigiana,Baba ganoush and eggplant lasagna, eggplant unary are wonderful ways of having your aubergines. Greek, Lebanese and Chinese use it too. You can find in many shapes and colours too. Green, purple and even lilac in colour. Some are long, others round or like a globe too.
Indian cuisine also uses them extensively. It is called as the king of vegetables as it has a crown on its head. The recipes of baigan include Sindhi taryal vangan or simple baingan aloo cooked in mustard oil.Telugu style vankaya chutney orPunjabi baingan ka bharta. Dahi baingan or Tamil vangi bhaath.No Telugu wedding is complete without Bagharei Baingan or Gutti vankaya kura in the feast. It has a rich nutty gravy full of flavor. It is a must have when there is any festival like Ugadi or wedding festivities. No one can resist Bihari Litti chokha which serves eggplant mash with baked Litti.
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Note: Some people are allergic to eggplants and report itchy mouth, skin and upset stomach. They should consult the doctor before having them. Some people find it better to avoid dairy while eating eggplants. Always check your eggplants before you use for worms.
Equipment
- Air fryer
- frying pan
- Food processor
- sieve
Ingredients
- aubergine/ brinjal / eggplants
- For stuffing
- Oil
- fresh coconut slices
- onion
- ginger,garlic cloves
- green coriander
- salt
- turmeric
- Red chilli powder
- For Gravy
- a medium tomato
- red chili powder
- turmeric powder
- kasuri methi or dried fenugreek leaves
refer to recipe card for details.
Instructions for stuffed baingan paste
- Heat oil in pan. Add the onion with salt, ginger and garlic,cook until soft
- Add grated coconut ,start cooking on low heat.
- cook for 8-10 minutes on low heat or until the coconut is light brown.Turn off the heat
- Once the mixture has cooled down, blend the mix with Turmeric,chilli powder and coriander.
5. Grind the mix into a coarse paste.
How to make fried brinjal recipe in air fryer ?
- Wash the baigan and slice them lengthwise, check for any spoilt eggplants.(any eggplant with black spores should not be used)
2. Stuff the eggplant with masala.
3. Brush them with oil.
4. Preheat the air fryer at 180C | 355F. Cook for 10 minutes at 180 deg C| 355 deg F.
Instructions for Bharwan baingan recipe
- Take the leftover masala. Add tomatoes and few fresh coriander leaves, grind it into a paste.
2. Heat oil in pan. Add masala, methi, tomato and cook until tomato softens.
3. Add pinch of turmeric powder, red chili powder.
4. Add cooked baigan and 1 cup water
5. Cook on low heat with lid covered. turn over after 5-7 minutes. Turn off after 5-7 minutes.
Serving suggestion : You can serve bharwa baingan recipe, with millet flatbread / bajra roti.
Variation
Difference between Marathi and Telugu style. In the Telugu style, we add peanuts to the stuffing. Instead of using tomatoes, we use tamarind in the gravy. You can also add sesame seeds, poppy seeds in the baghare baingan masala. Use a handful of curry leaves and a teaspoon cumin seeds in the gravy to make it iron rich. You can also add a tablespoon ginger garlic paste, coriander powder, garam masala powder, dry mango powder to this stuffed eggplant recipe as a North Indian variation. You can also use mustard oil to make this curry more delicious!
Top tip: Many restaurants use mustard oil in their curries to give it an earthen flavor.
Substitution
You can use any kinds of aubergines to make this delicious eggplant curry. Be it globe, green or snowy. Generally we use a purple small ones to make your stuffed eggplant dish. However, green, lavender and lilac ones can also be used. You can also use baby eggplants for this recipe.
Storage
Store stuffed eggplant curry in refrigerator for 2-4 days. Sprinkle little water on the curry while you reheat.
FAQ
Ringna na olo,Ringna Vatana,Baba Ganoush, Baingan bharta, eggplant bhajiya, baked eggplants, dahi baingan, eggplant chutney or vankaya pachadi.
Telugu Hindu New year and falls on the first day of Chaitra month of the Hindu calendar. We celebrate it usually, late March or Mid-April. There are many activities lined up during Ugadi like Kolam Rangoli, visiting temples and a huge feast for all foodies. Traditional dishes like Ugadi Pachadi, Kajji kayalu(Gujiya), Gutti Vankaya kura, Mudda pappu, Puran Poli or Bobbatlu in the menu.
Generally 5-7 minutes until it is tender, once the oil is hot.
Related links
Stuffed baingan recipe
Equipment
- pan
Ingredients
- ½ kg small eggplants
For the stuffing
- 2 tablespoon oil for cooking coconut and onion
- ⅓ cup coconut slices
- 2 medium onion
- 1 tablespoon ginger
- 2-3 garlic cloves
- ½ cup green coriander or cilantro
- 1 teaspoon turmeric
- ½ teaspoon red chilli powder
- 2-3 dried red chillies
- 1 teaspoon salt or as per taste
For the gravy
- 1 tablespoon Oil
- 1 medium tomato
- ¼ teaspoon red chilli powder
- ¼ teaspoon turmeric
- 1 tablespoon kasuri methi
- salt as per taste
Instructions
Baigan bharwa masala
- Heat oil in pan. Add the onion with salt, ginger and garlic,cook until soft
- Add grated coconut ,start cooking on low heat.cook for 8-10 minutes on low heat or until the coconut is light brown.Turn off the heat
- Once the mixture has cooled down, blend the mix with Turmeric,chilli powder and coriander.
For stuffed eggplant in air fryer
- Wash the baigan and slice them lengthwise,check for any spoilt eggplants.(any eggplant with black spores should not be used)
- Stuff the eggplant with masala,brush them with oil.
- Pre heat the air fryer at 180C, cook for 10 minutes at 180C
For baingan sabji
- Take the leftover masala,add tomatoes and little fresh coriander,grind it into a paste
- Take oil in pan,add masala,methi,tomato, cook until tomato soft
- Add turmeric,chilli powder,Add cooked baigan and 1 cup water
- cook on low flame with lid covered. Flip over after 5-7 minutes,turn off after 5-7 minutes.
- Serve hot with roti, lachha paratha or rice.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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