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
-
1To 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.
-
2Fill 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.
-
3In a pressure cooker, add diced potatoes eggplants and cook for upto 3 whistles. Once cool remove.
-
4Heat 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.
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