Stuffed Eggplant - "Bharwa Baingan"

18 ingredients
4 steps

Ingredients

  • 6 baby eggplants washed, stalk trimmed and partially slit into quarters
  • 2 medium potatoes boiled-peeled- diced into big cubes, optional
  • 3 tablespoons flour Roasted Bengal gram
  • 3 tablespoons peanut Roasted, coarsely powdered
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • 3 tablespoons dessicated coconut grated
  • 1 teaspoon chopped garlic very finely
  • 1 teaspoon amchur powder
  • 1 teaspoon sesame seeds
  • 3/4 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 3 pinches asafoetida
  • salt to taste
  • 5 tablespoons olive /canola oil
  • coriander Fresh chopped, to garnish

Directions

  1. 1
    To roasted gram-flour, add peanut powder,coriander, cumin, turmeric, red chilli powders,amchur, sesame seeds, asafoetida, chopped garlic, coconut and chopped garlic in a bowl. Mix well.
  2. 2
    Fill the slits in the eggplants with this spice mixture. Keep aside. Do not worry if the mixture is still left. Its always used in the curry.
  3. 3
    In a pressure cooker, add diced potatoes eggplants and cook for upto 3 whistles. Once cool remove.
  4. 4
    Heat the oil in a pan (on a medium flame) till hot. Now add the mustard seeds, cumin seeds, asafoetida and cook till spluttering stops. Now add these eggplants and gently stir.Add the left over spice mixture. Cover & cook till the eggplants are done. Stir occasionally but do it gently to avoid knocking the filling out of the eggplants.

Products Matching These Ingredients

More Recipes to Try