1Bharwa Baigan is a very famous dish up north. It is a delicious dish that is often served with rotis. As working women we often struggle to find tasty, nutritious and yet quick dishes that can go well in our tiffin boxes. I personally do no like to eat rice much. There were days where I didn’t eat any rice at all. If there was only rice made at home, I used to adjust with the leftover breakfast or make rotis for myself.

This dish is apt with baby brinjals. Well I didn’t exactly get baby brinjal but I managed with medium sized brinjal. The stuffing used in this dish is so yummy that you will just lick it off the pan. I used the leftover masala as a side for my idlis. It is that yummy. Do try it and let me know how it turned out for you.


Baby Brinjals – 2-3

Onion – 1 medium

Tomato – 1 big

Peanuts – 3 tblspn

Poppy Seeds/ Khus-khus – 1 tblspn

Chilly powder – 1.5 tblspn

Coriander powder – 1 tblspn

Cumin powder – 0.5 tblspn

Turmeric powder – 0.5 tsp

Garam masala – a pinch

Coriander leaves – 2 tbslpn chopped

Oil – 1 tblspn

Salt to taste


  1. Wash the brinjals well. Dry it with a kitchen towel . At the non-stalk side slit the brinjal till the stalk in an X.
  2. In a pan, dry roast the peanuts( skinless) till light golden brown.
  3. Remove and dry roast poppy seeds. Be careful as not to burn them . Roast on low flame.
  4. Take both peanuts and poppy seeds in a blender along with little salt and blend. It will become a coarse mixture.
  5. Stuff this mixture inside the brinjals properly. Reserve the remaining mix.
  6. Heat oil in a pan and place the stuffed brinjals for shallow frying.
  7. Turn on each side so the brinjals are cooked evenly. Once cooked remove it to a plate.
  8. Take onions and tomato in a blender and puree it.
  9. In the same pan add this puree.
  10. Cook till the puree leaves the sides of the pan. It will become a thick mix.
  11. Add turmeric, cumin, coriander, chilly and garam masala and mix well for 1 minute.
  12. Add the leftover stuffing and mix well.
  13. Add the brinjals and let the gravy coat the brinjals well. Close the lid and let it cook on low flame. Stir carefully occasionally. After 5 minutes switch off the flame.
  14. Garnish with coriander leaves.

Do try this and let me know if you liked it. I am sure non-brinjal lovers will also like this dish with rotis. Till next time see ya. 3



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