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Home Dish Bharwa Baigan (Stuffed eggplant)

Bharwa Baigan (Stuffed eggplant)

Name: How to cook Bharwa Baigan (Stuffed eggplant) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Ashwini

Bharwa Baigan (Stuffed eggplant)

In India each state has it's own version of similar recipes, main ingredients of recipe vary depending on state. Here I have given a stuffed eggplant recipe from state of Maharashtra. Key differentiating ingredients here are peanuts and coconut, which gives a distinct aroma and taste to this recipe. You can use this recipe to make stuffed potato (using boiled potato) or stuffed (small) onion.

Ingredient

Food ration :

4 servings

small eggplant

1 cup

chopped onion

2 tbsp

dry roasted peanuts without skin

1 tbsp

grated dry coconut

2 tsp

sesame seeds

2 tsp

poppy seeds

1 tsp

garam masala

bay leaves

whole dry chilli

cardamom

1/4 tsp

cinnamon powder

1/4 tsp

turmeric powder

3/4 tsp

red chilli powder

2 tsp

coriander powder

1/2 tsp

Amchur powder

1/2 tsp

ginger garlic paste

to taste

salt

1 tbsp

oil

1/4 tsp

cumin seeds

Cooking instructions

* Step 1

Clean and cut eggplants as shown in image.

* Step 2

Dry roast poppy seeds, sesame seeds and grated coconut on low heat, until cocnut is golden brown. Let it cool.

* Step 3

Fry onion in 1/2 tbs oil add ginger garlic paste, bay leaf and dry chilli. Fry till onion becomes soft and translucent and the raw smell of garlic is gone. Remove bay leaf and dry chilli set it aside.

* Step 4

Coarsely grind all the ingrediants except eggplant, cumin and oil. Add small amount of water if needed for grinding. Stuff eggplant with this mix, cover with remaining paste and let it rest for 15-30 min.

* Step 5

In a heavy bottom pan heat remaining oil add cumin seeds, fry for a few seconds; add bay leaf and dry red chilli (reserved in step 3). Slowly put stuffed eggplant in oil cover with remaining paste and add little water. Cook on mid low heat. Stir lightly making sure eggplants do not break. Add water if masala paste is sticking to pan. Add more water if you want a thin gravy. It's ready to serve when eggplants are cooked.