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Close up shot of achari bharwan baingan on served white plate.
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5 from 1 vote

Bharwa Baingan (Achari Baingan)

Bharwa Baingan (Achari Baingan) is a lip smacking North Indian preparation of an eggplants stuffed with pickling spices. It makes a brilliant main course for lunch as well as dinner and couples best with phulkas, nan, parathas, pooris, dal-rice and even Khichdi.
Course: Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 210kcal
Author: Farrukh Aziz


  • 500 grams brinjal (small eggplants) small variety, slit quarterly
  • 2 cups onions finely chopped
  • ½ cup tomatoes finely chopped
  • 1 teaspoon ginger grated
  • teaspoon garlic finely chopped
  • teaspoon red chili powder
  • ½ teaspoon turmeric
  • 1 teaspoon amchoor ( dry mango powder)
  • 4 tablespoons Oil
  • 2 tablespoons achaar ( any pickle) oil
  • ½ teaspoon kasuri methi
  • Juice of one small lemon
  • Salt as per taste

Dry roast and grind:-

  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon methi seeds (feneugreek seeds)
  • 1 teaspoon nigella seeds ( kalonji)
  • 1 teaspoon mustard seeds
  • 1 tablespoon coriander seeds

For Tempering:-

  • ½ teaspoon mustard seeds
  • ½ teaspoon nigella seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon cumin seeds


  • In heavy bottom pan, heat 2 tablespoon of oil.
  • Add onions and fry until soft and light golden
  • Add ginger garlic and sauté for few minutes until raw smell goes off
  • Add tomatoes, ground masala powder, red chili powder, turmeric and amchoor
  • Sauté on high heat for 2-3 minutes
  • Add few tablespoon of water and cook until masala is done well
  • Take it off the heat and cool
  • Transfer the masala on to plate and mix achaar oil
  • Now, stuff the slit eggplants with this prepared masala
  • In the same pan, heat another 2 tablespoon of oil.
  • Add the tempering and allow it to crackle
  • Place the stuffed eggplants in the pan along with the remaining masala
  • Cover and cook until just done, Toss gently in between
  • Lastly sprinkle lemon juice, kasuri methi and mix
  • Dish out and garnish with green coriander leaves.
  • Serve hot with phulkas, pooris, nan, dal-rice, khichdi of your choice


Calories: 210kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 487mg | Fiber: 7g | Sugar: 8g | Vitamin A: 406IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 2mg