Bharwa Baingan/Stuffed Eggplant
Eggplant, a vegetable widely used in cooking and related to tomato and potato as a member of the genus “Solanum”. When eaten raw it can give somewhat bitter taste but when it is cooked it develops a rich and spicy flavor. Because of it’s texture it is used as a substitute for meat in vegan and vegetarian dishes.
Eggplant is made in different ways like by steaming, stir frying, pan frying or eaten as side dish. In India, it is widely used in Sambar and for making Baingan Bharta by adding onion, tomato and some spices to it.
Let’s Get Started:
- 2-3 tbsp Mustard oil or any other cooking oil
- 1/2 tsp cumin seeds
- 3 tsp coriander powder
- 1/3 tsp red chilli powder
- pinch of asafoetida
- 1 inch grated ginger
- 1/2 tsp Dry mango powder (amchur)
- 1/3 tsp turmeric powder
- 1 tsp salt
- First to mix all the dry ingredients, take a small bowl and add 3 tsp coriander powder, 1/3 tsp red chilli powder, pinch of asafoetida, grated ginger, 1/2 tsp amchur powder, 1/3 tsp turmeric powder and 1 tsp salt. Give it a good mix.
- Now time to cut all the eggplant to stuff the spices into it. Wash and dry the eggplants beforehand.
- To fill the eggplant, make a cut into four from the bottom but make sure it is joined from the top and doesn’t get split into pieces.
- If you wish to fill it from the top then cut the stalk and make 4 cuts to fill the spices keeping the bottom joined.
- Now the eggplants are cut, open the cuts of eggplant and fill the spices with spoon so that all the 4 sides are covered with the masala.
- After filling the spices, press every eggplant with the hand so that spices doesn’t come out.
- Eggplants are ready to make.
- Heat 2-3 tbsp oil in a pan. When it is hot, add pinch of asafoetida, 1/2 tsp cumin seeds and let it splutter.
- Now place all the eggplants one by one making a single layer in the pan.
- Cover the pan and cook it for 4-5 minutes on low medium flame.
- After 5 minutes check the eggplants, they will be cooked from one side and now flip the baingan to cook it from other side.
- Cover the pan again and cook it for more 5 minutes.
- Side which is not cooked should be placed facing bottom. Cook it for 2-3 minutes.
- Once all the sides are cooked, turn off the flame and take out the eggplants in a bowl.
- Garnish them with coriander and sprinkle some left over masala over it.
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