About Bharwa Baingan Recipe without Onion and Garlic
Bharwa Baingan Recipe without Onion and Garlic | Stuffed Brinjal Recipe | Indian Eggplant Dish with step-by-step photos and video: Discover how to make a delicious and traditional Stuffed Brinjal Recipe, also known as Bharva Baigan, Bharwa Baingan No Onion No Garlic. This authentic Indian dish features tender eggplants stuffed with a flavorful blend of spices and masala, creating a mouthwatering meal perfect for any occasion.
If you’re looking for a flavorful and satisfying dish free of onion and garlic, this Bharwa Baingan Recipe is perfect! Also known as Bharva Baigan Recipe, this traditional Indian recipe is a delightful way to enjoy brinjals (eggplants).
Packed with a rich blend of spices, this dish brings out the natural taste of the eggplant without the need for onion or garlic, making it ideal for those who follow a satvik diet or prefer milder flavors.
Whether you refer to it as Gutti Vankaya Recipe, Chote Baingan ki Sabzi, or simply Stuffed Baingan Recipe, this dish is a beloved staple in many Indian households. The small brinjals are stuffed with a dry masala mixture, creating a delicious and aromatic Dry Baingan Masala Recipe that’s sure to impress.
If you’re searching for a Stuffed Brinjal Dry Recipe that’s easy to make and packed with authentic Indian flavours, this recipe is a must-try. Serve it with roti, paratha, or rice for a complete and wholesome meal.
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Similarly, If you are looking for more No Onion No Garlic Recipes, I would like to share my other Jain recipes collection like besan kadhi pakoda, dal fara, arbi tari wali, kashifal sabji, and bathua aloo sabzi with this post of stuffed eggplant recipe Indian style.
You can also try my other Recipe Categories,
1. Navratri Recipes
2. Rice Recipe
3. North Indian Recipes
4. Chinese Recipes
Watch Video Recipe
Recipe Card
Bharwa Baingan Recipe without Onion and Garlic | Stuffed Brinjal Recipe
Ingredients
- 500 grams Small Brinjal / Baby eggplants
- 2 tbsp Oil
- 3 tbsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 1½ tsp Dry Mango Powder / Amchur powder
- 2 tsp Gram Flour / Besan
- 1½ tsp Salt
- ¼ tsp Asafoetida / Hing
Instructions
- Wash and dry the small brinjals. Make a deep cross-cut from the bottom, keeping the stem intact, so the brinjal remains whole but is split into four sections. Set aside.
- In a bowl, combine coriander powder, red chilli powder, turmeric powder, dry mango powder/amchur powder, gram flour/besan, salt, asafoetida/hing. Mix well to form a dry spice mixture.
- Gently open each brinjal and stuff it with the prepared masala mixture. Make sure the masala is evenly distributed in all the brinjals.
- If any masala is left over, keep it aside for later use.
- Heat oil in a large pan over medium heat.
- Carefully place the stuffed brinjals in the pan.
- Cover the pan and cook on low heat for about 8-10 minutes, turning the brinjals occasionally, until they are tender and fully cooked.
- If there's any remaining masala, sprinkle it over the baigan and cook for another 2 minutes.
- Once the brinjals are cooked and soft, turn off the heat. Garnish with freshly chopped coriander leaves.
- Serve hot with roti, paratha, or steamed rice. Enjoy your Bharwa Baingan with no onion and no garlic.
Notes
Step-by-Step Recipe
1. Wash and dry the small brinjals. Make a deep cross-cut from the bottom, keeping the stem intact, so the brinjal remains whole but is split into four sections. Set aside.
2. In a bowl, combine 3 tbsp coriander powder, 1 tsp red chili powder, 1 tsp turmeric powder, 1½ tsp dry mango powder/amchur powder, 2 tsp gram flour/besan, 1½ tsp salt, and ¼ tsp asafoetida/hing. Mix well to form a dry spice mixture.
3. Gently open each brinjal and stuff it with the prepared masala mixture. Make sure the masala is evenly distributed in all the brinjals.
4. If any masala is left over, keep it aside for later use.
5. Heat oil in a large pan over medium heat.
6. Carefully place the stuffed brinjals in the pan.
7. Cover the pan and cook on low heat for about 8-10 minutes, turning the brinjals occasionally, until they are tender and fully cooked.
8. If there’s any remaining masala, sprinkle it over the baigan and cook for another 2 minutes.
9. Once the brinjals are cooked and soft, turn off the gas. Garnish with freshly chopped coriander leaves.
10. Serve hot with roti, paratha, or steamed rice. Enjoy your Bharwa Baingan with no onion and no garlic.
