Bharwa Baingan

Updated: May 6, 2024, By Swasthi

Bharwa Baingan translates to “stuffed eggplants”, where bharwa is a Hindi word for “stuffed” and baingan for eggplants. It is a North Indian style curry where baby/ small eggplants are stuffed with a spicy masala and simmered to perfection until tender. Like the stuffed capsicum, stuffed bhindi and bitter gourd, these stuffed eggplants are a favorite at our home.

Bharwa Baingan

About Bharwa Baingan

Stuffed aubergines are a popular dish among several regional cuisines in India. Gutti Vankaya, Bharli Vangi, Enegayi, Ennai kathrikai and Bharwa baingan are some of the classics. While the stuffing varies in each cuisine, the basic process to cook the dish remains almost the same.

The South Indian and the Maharashtrian versions use ingredients like peanuts, tamarind, coconut, dried chilies and curry leaves. But this North-Indian version uses a unique combination of spices like amchur, fennel powder and garam masala.

A small amount of roasted gram flour aka roasted besan is used to impart a nutty aroma and thicken the gravy. However, this can be replaced with cashew powder or almond flour to save time, as roasting the flour takes some time. This also adds richness to the dish. The way this North Indian Bharwa Baingan is made is completely different from the South Indian versions. I feel this is way easier as there is no roasting and grinding involved.

In India, traditionally stuffed eggplant curry is made with green or purple baby eggplants as they have a buttery texture and flavor. These also have a very thin skin and do not have any seeds, so they cook faster. The next preferred choice is the long & sleek eggplants which are equally delicious and have their own flavor.

In the absence of these kinds, you may use Japanese or the Italian eggplants. But the key is to use tender and young eggplants. Avoid using mature veggies with plenty of seeds in them.

More Similar Recipes yo may like
Baingan Bharta
Bhindi Masala
Brinjal Curry
Bagara Baingan
Aloo Baingan

Photo Guide

How to make Bharwa Baingan (Stepwise Photos)


1. Heat 2 to 3 tablespoon oil (mustard oil if you prefer). Add ½ teaspoon cumin seeds.

splutter cumin in hot oil

2. When they splutter, add 1 cup grated or very fine chopped onions.

adding onions to make bharwa baingan

3. Saute on a medium to medium-low heat until they turn light golden, for about 9 to 10. Stir in 1½ teaspoon ginger garlic paste.

frying onions and ginger garlic

4. Saute until it turns fragrant, for about a minute and add ¾ cup fine chopped and mashed tomatoes (or grated). Cook until they break down completely.

adding tomatoes to the pan

5. Add turmeric, chilli powder, fennel powder, garam masala, coriander powder, amchur and salt.

  • 1 teaspoon garam masala
  • 1 teaspoon saunf powder (fennel powder)
  • 1 to 1¼ teaspoon red chili powder
  • 2 teaspoon coriander powder
  • 1 teaspoon amchur powder (dried mango powder or chaat masala)
  • ¼ teaspoon turmeric 
adding spice powders

6. Saute until the mixture leaves turns aromatic for 2 to 3 minutes and add 2 tablespoons roasted besan or 12 to 14 almonds or cashews powdered. You can also use store bought almond flour.

Tip: If using besan, roast it first separately on a low to medium heat stirring often until aromatic, nutty and the color changes slightly to deep golden.

adding almond meal

7. Saute for a minute and taste test. Adjust the spices as required including salt. Turn off the heat and cool down while you prepare the eggplants.

stuffing for bharwa baingan

Make the Curry

8. Rinse the eggplants well under running water. Pour 3 cups water to a large bowl and add half teaspoon salt. Trim off the long stems to keep them small. Slit them lengthwise and divide to 4 parts keeping the stem intact. Check them for worms. Add them to the salted water, while you prep up all the eggplants. Remove each baingan and stuff the prepared mixture inside and keep aside.

9. Heat the same pan with another tablespoon of oil. If you want add a pinch of mustard seeds (optional). When they splutter add a pinch of hing (optional) and the bharwa baingan. Saute for about 3 minutes until the color of the skin changes.

stuffed eggplants

10. Add back the left over masala and pour ¾ cup water. Mix well.

simmering baingan

11. Cover and cook on a low to medium heat until the baingan are tender. Open and stir the gravy in between a few times. Add more water if needed. I added ¼ cup more water.

slow cooking

12. You will get this thick consistency when done. If you prefer a dry curry, then just cook it on a slightly higher flame and evaporate the moisture. Taste test and adjust salt or any other spice you prefer.

thick curry in a kadai

Garnish bharwa baingan with 2 tablespoons chopped coriander leaves. Serve with rice or roti.

Bharwa Baingan Recipe

Pro Tips

  1. The recipe requires really fine chopping or grating the onions & tomatoes. This is what gives the dish a great texture. You need to saute the onion tomato masala really well to bring out the amazing flavors.
  2. I have used cashew powder in the pictures just to save the roasting time. But besan also gives a great flavor to the dish. Do not forget to roast the besan well until nutty else you will ruin the dish.
  3. Small or medium sized eggplants without seeds are best for this curry.

Related Recipes

Recipe Card

Bharwa Baingan

Bharwa Baingan Recipe

5 from 51 votes
Make this amazing North Indian curry of stuffed eggplants for a delicious vegetarian meal. Serve it over rice or with chapati, roti or plain parathas
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients (US cup = 240ml )

  • 250 to 300 grams (4 medium or 6 small) eggplants (baingan)
  • 3 tablespoon oil (divided, use mustard oil if you want)
  • ½ teaspoon cumin seeds
  • 1 pinch mustard (optional)
  • 1 pinch hing
  • 1 cup (1 medium) onions very fine chopped/grated
  • ¾ cup (1 large) tomatoes very fine chopped/grated/pureed
  • 12 to 14 cashew nuts or almonds powdered or 2 tbsp roasted besan /gram flour
  • teaspoon ginger garlic paste or grated/crushed in equal quantities
  • teaspoon sea salt (more to adjust)
  • 2 tablespoons coriander leaves (3 to 4 sprigs, to garnish)

Ground Spices

  • 1 teaspoon garam masala
  • 1 teaspoon saunf powder (fennel powder)
  • 1 to 1¼ teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 1 teaspoon amchur powder (dried mango powder or chaat masala)
  • ¼ teaspoon turmeric or haldi



  • Heat a deep pan with 2 tablespoon oil. Add the cumin seeds. When they sizzle, add the onions. Saute on a medium heat until light golden, for about 8 to 9 minutes.
  • Stir in the ginger garlic paste and saute for a minute, until the raw smell goes away. Add the tomatoes and add salt. Saute until the tomatoes break down and lose the raw flavor.
  • Add all the ground spices and saute for 2 to 3 mins until aromatic. Stir in the cashew powder or roasted besan and cook for a minute. Taste test and adjust salt or spice to preference.
  • Turn off and cool down, while you prep up the baingan. Pour 3 cups water a bowl and stir in half teaspoon salt.
  • Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact. Add them to the salted water, while you prepare all the brinjals.
  • Remove each eggplant from the water and spoon the prepared masala into it and keep aside.

How to make Bharwa Baingan

  • Heat the same pan with 1 tablespoon of oil. Add mustard seeds (optional) and let them splutter. Add the hing and stuffed eggplants.
  • Fry them in oil until the skin discolors stirring often for 3 mins. Add the remaining masala and pour ¾ cup water. Mix well to make a gravy.
  • Cover and simmer on a low flame until the eggplants are fully cooked from inside and gravy turns thick. Keep stirring in between and add more water if needed.
  • Taste test and add more salt or chaat masala if you want. Garnish with fined chopped coriander leaves. Serve bharwa baingan with rice or roti.


  • Besan: If using besan/gram flour, first dry roast it on a low flame until deep golden and aromatic. The flour needs to be roasted patiently stirring constantly. This removes the raw smell of the gram flour. Cool this and add to the onion tomato masala.
  • Alternately you may use 3 tablespoons almond flour or 12 to 14 cashews or almonds powdered in a grinder.

NUTRITION INFO (estimation only)

Nutrition Facts
Bharwa Baingan Recipe
Amount Per Serving
Calories 399 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 5g31%
Sodium 918mg40%
Potassium 9280mg265%
Carbohydrates 259g86%
Fiber 119g496%
Sugar 147g163%
Protein 44g88%
Vitamin A 2470IU49%
Vitamin C 120.9mg147%
Calcium 435mg44%
Iron 11.8mg66%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Delicious recipe! Added a little brown sugar and lime juice and it was amazing!!!

5 stars
Delicious dish! We enjoyed it with naan and rice. I’ll definitely make this often!

These are delicious, a favorite. A little labor intensive, so I make them on the weekend. I’m going to try freezing some today. I’ll report back.

How many grams to a large onion? How many grams to a medium tomato?

5 stars
I’ve made this several times now and it’s turned out amazing each time. Thank you for the wonderful recipes and easy instructions! We serve it with aloo paratha and cucumber raita. Delicious!

5 stars
I love this recipe..tastes awsome and easy to cook..thanks Swathi for making it easy for us?

Hing is mentioned in the procedure but not in the ingredient list. Am I missing something? What is the quantity

Delicious food ??

Delicious ???????

yes it is …

Very nice andtasty

5 stars
Lovely dish. Will be making tonight. Let the recipes keep coming. We are following you. ?

5 stars
Amazing food

5 stars
Awesome recipe , can be taken with poori , Chapatti , vegetable biryani, or may be with plain rice
Thank you