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Bharwan baingan dry recipe

Bharwan baingan dry recipe is a flavorful dry side dish perfect to go with roti. I love the ajwain flavour along with mild mint and coriander flavour in this recipe. Quick video, step by step pictures.
Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • 4 Baingan/ Brinjal large sized
  • 2 Onion
  • 1 Tomato
  • 3 Green chilli
  • 1 inch Ginger piece
  • 7 Garlic cloves
  • 2 tablespoon Mint leaves
  • ¼ cup Coriander leaves packed
  • ¼ cup Besan sifted
  • ½ teaspoon Ajwain
  • 1 teaspoon Cumin seeds powder
  • ½ teaspoon Garam masala
  • 1 teaspoon Red chilli powder
  • ¼ teaspoon Turmeric
  • Oil 4 tbsp
  • Coriander leaves to garnish
  • Salt as needed


  • Cube cut onion, de seed tomato and cube it too. Chop green chilli roughly. Keep other ingredients ready & prepared.
  • Heat a pan with 2 tablespoon oil. Add peeled garlic, ginger and green chilli followed by onion. Stir fry for a minute and add tomato, mint, coriander leaves.
  • Cook till tomatoes are soft (2-3 minutes). Transfer to a plate for cooling.
  • Place in a blender with turmeric powder, red chili powder, garam masala powder, salt, Ajwain, cumin seeds powder and besan.
  • Grind to a coarse paste. Check for spice and salt and adjust.
  • Remove the green portion of brinjal leaving the hard part. Slit the brinjal from other side (bottom) into four. Run the knife until ¾th of the brinjal.
  • Check if there is no insect. Stuff the brinjal with ground masala using spoon.
  • Heat 2 tablespoon oil in a non stick pan. Arrange the brinjal in oil. Cook covered in low flame.
  • Turn the brinjals after 2 mins. Continue cooking covered. Repeat the same so that all 4 parts of the brinjals are sauteed.
  • As you turn and cook, the masala turns fragrant and brinjals are cooked soft too. Garnish with coriander leaves to serve.



  • Cooking in low flame ensures the inside of the brinjal gets cooked.
  • Don't choose too big brinjals. Select the smallest available so that it gets cooked easily.
  • Overcooking makes the brinjal loose it's shape. Also while turning towards the end of cooking time, the brinjals will be soft to handle. Be gentle while turning.
  • Adding right amount of spice and salt is important as it helps the brinjal turn out perfect taste. otherwise it will be very bland.