Eggplants are used in lots of curries like Baingan Bharta, Baingan Tomato Curry and Bharva Aloo Baingan. Bharva Aloo Baingan is prepared with small baby eggplants. Baingan are stuffed with indian spices and pressure cooked with potatoes. It is one of my favourite dishes to go with phulkas for lunch. This is a gujarati version of Bharva Aloo Baingan. It is a simple semi dry vegetable dish without onions and garlic. It is probably the most delicious sabzi made with eggplants. The key with egg plant is always the preparation as many people don't like their taste although eggplants have many health benefits. At my home in Gujarat we also prepare Toor Dal, Salad, Papad and Buttermilk with this sabzi. So lets proceed step by step.
For making Bharva Aloo Baingan Sabzi we require small baby baingan/eggplant and potatoes.
Wash the baingan in water and trim its stem. Hold each baingan in hand and slit it vertically making sure it is still intact from bottom. Again make another similar slit in opposite diagonal. In this below picture you can see there are two slits and four sections.
Also peel and cut potatoes in big cubes.
Put the slit baingan and aloo in water so that they don't change colour.
Now for making the stuffing for Bharva Aloo Baingan Sabzi we require red chilli powder, turmeric powder, coriander powder, garam masala, chopped coriander leaves, shredded jaggery and salt.
Baingan are a little bitter in taste so we add a little jaggery to balance the taste. But its optional you can avoid it.
Coriander leaves in the stuffing gives a nice flavour to the Bharva Aloo Baingan sabzi again its optional. My mom also prefers to add a few fresh chopped fenugreek leaves. When the Baingan Aloo sabzi is getting cooked in cooker fenugreek leaves gives nice aroma and of course adds a nice flavour to the dish. However in this recipe I have not added fenugreek leaves.
Mix all the ingredients well and add one tablespoon cooking oil. Again mix well and our stuffing for Bharva Baingan Aloo is ready.
Fill the stuffing in the slit baingan.
You can even use small baby potatoes. Slit the baby potatoes in same way you slit baingan and stuff them with masalas. However in this recipe I have used normal big potatoes.
Stuffed Baingan, Chopped potatoes and tomatoes our all preparations are done. Now for making Bharva Aloo Baingan Sabzi.
In a pressure cooker heat oil and add mustard seeds.
After mustard seeds crackle add potatoes.
Whenever I make any Bharva sabzi like Bharva Bhindi , Bharva Mirchi , Bharva Karela I always prefer making the stuffing more. And I sprinkle the stuffing over the veg it makes the gravy a little thick and gives nice texture.
Sprinkle some masala we prepared for stuffing baingan and saute for about a minute.
As potatoes take time to cook compared to baingan. So we first add potatoes cook them and then add baingan.
Now add half cup water and cook the potatoes by covering with any lid for 5 minutes(or you can give one whistle to potatoes).
Now add the baingan and tomatoes saute for minute. Add a little water if required and on a high flame give one whistle. Already potatoes are half cooked and baingan cooks very fast so one whistle is enough. If you give more whistle the baingan will be mashed.
Bharva Aloo Baingan Sabzi is ready. Garnish with coriander leaves and serve hot with phulkas.
RECIPE OF BHARVA ALOO BAINGANBaby eggplant stuffed with indian spices and cooked in gujarati style.
If you are looking for other Bharva/Stuffed Sabzi recipes check Bharva Bhindi , Bharva Mirchi & Gunda .