Dum Ke Bharwan Baingan

Dum ke bharwan baigan are cooked by stuffing the brinjal pulp along with some spice inside the baigan shells and then baking them covered with cheese.


2 round-shaped brinjals (cut into two)
10 gm red capsicum (chopped)
10 gm yellow capsicum (chopped)
10 gm green capsicum (chopped)
10 gm onion (chopped)
2 green chillies (chopped)
1 gm cumin seeds
salt to taste
1 tbsp lemon juice
2 gm ginger (chopped)
5 gm green coriander leaves (chopped)
2 gm elaichi powder
5 gm green chillies (chopped)
10 gm cornflour, salt to taste
300 ml refined oil (fry frying)
50 gm butter (for cooking)
5 gm green peas
10 gm cheese (grated)
1/2 gm haldi powder
1/2 gm coriander powder
2 gm ginger (chopped)
1 gm green coriander leaves (chopped)
a pinch of garam masala


How to make Dum Ke Bharwan Baingan:
  • Scoop the brinjal halves and marinate the brinjal shells with salt and lemon juice for 15 minutes. Fry them in the oil and keep aside.
  • Chop the brinjal pulp. Heat oil in a pan, add cumin seeds, onion and saute till it is transparent.
  • Add brinjal pulp, haldi with coriander powder and saute for 3 minutes.
  • Add chopped coriander leaves and garam masala.
  • Fill this mixture in brinjal shells, add cheese on top and bake in the oven to melt and spread the cheese on top.