10 Authentic Indian Recipes Your Dadi Never Wrote Down

8. Bharwa Baingan — Stuffed eggplants cooked in a tangy masala

Bharwa baingan features small eggplants slit and filled with a spiced masala—often a mix of roasted peanuts, sesame, coconut, and spice powders—then cooked in a tangy tomato or tamarind gravy. Dadi’s hands knew how to slit without splitting, stuff without tearing, and simmer gently so the eggplants absorbed flavor without collapsing. This recipe highlights technique: roast or pan-fry the filling components first for depth, then combine into a paste that holds inside the eggplant. In many homes the filling changed by household: some leaned into sweetness, others into heat or smoky notes. For cooks outside India, use Italian baby eggplants or small Chinese eggplants as substitutes; they hold fillings well and cook evenly. If fresh sesame or peanuts are scarce, replace with store-bought roasted peanut butter for binding, but toast it lightly to remove raw flavor. Serve with plain rotis or rice; each bite carries a hearty, layered memory that many grandmothers perfected through years of repetition.