Easy Bharwan baingan recepi | stuffed round brinjal| how to make bharwan baingan | no extra spices

Stuffed Round Eggplant Recipe | Bharwan Baingan by Sahar Ujala Ingredients: ½ kg round eggplants ½ kg onions ½ kg tomatoes 6–8 green chilies 3 heaped tablespoons achar masala (pickle spice mix) ½ teaspoon salt ½ to ¾ cup regular cooking oil Fresh coriander, chopped (for garnish) Method: Step 1: Prepare the Eggplants Wash the round eggplants thoroughly. Do not remove the stems. Make deep cuts from the bottom in a cross pattern, creating a flower-like shape, while keeping the stem end intact. Step 2: Prepare the Gravy Roughly chop the onions and tomatoes. Add the green chilies and grind everything together into a fine paste. If you are using unripe or firm tomatoes, you may add a little water while grinding. If your tomatoes are ripe and juicy, there is no need to add water. Step 3: Add the Spices Add 3 heaped tablespoons of achar masala and ½ teaspoon of salt to the onion-tomato gravy. Mix everything thoroughly. No additional spices are required for this recipe. Step 4: Stuff the Eggplants Fill each eggplant with the prepared masala, making sure the mixture goes well inside the cuts. Once all the eggplants are stuffed, place them in the remaining gravy and coat them gently. Step 5: Fry the Eggplants Heat ½ to ¾ cup of regular cooking oil in a pan, approximately the amount you would normally use for cooking a handi. Carefully place the stuffed eggplants in the hot oil and fry them gently for 1–2 minutes. Step 6: Cook in the Gravy Pour the remaining onion-tomato gravy into the pan. Gently adjust the eggplants with a spoon if needed, but do not stir the gravy vigorously, as the eggplants may break. Cover the pan and cook on low heat for approximately 5–10 minutes. Check once during cooking to make sure everything is cooking properly. Keep the heat low and let the eggplants cook gently in their own steam. Since the onions are not fried separately before grinding, allow the gravy to cook slowly until the tomatoes release their juices and the eggplants become tender. Step 7: Garnish and Serve Once the eggplants are cooked and the gravy is ready, garnish with freshly chopped coriander. Your delicious stuffed round eggplants are ready to serve! Enjoy this simple, flavourful homemade Bharwan Baingan with roti or naan. Recipe by Sahar Ujala ❤️ Don't forget to like, share, and subscribe for more easy and delicious homemade recipes!