Food Blogs
Bharva Baingan Recipe
Brinjals are delicate in flavour and absorb other flavours very well. In this recipe, I have used onions and potatoes to fill them along with a host of complimentary spices that enhance the taste of brinjals. The filling mixture of these brinjals abound in vitamin C and iron. Serve this vegetable with hot phulkas.
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 125 gms small brinjal approx. 6 nos, baingan / eggplant
- 1/2 tsp Cumin seeds jeera
- pinch aof asafoetida hing
- 1 medium onion finely chopped
- 1 small Potato grated
- 1/4 tsp Turmeric powder haldi
- 1 tsp chilli powder
- 1 gram tsp besan Bengalflour
- 1 tsp tamarind pulp imli
- 1 tsp grated jaggery gur
- 1/4 cup Chopped coriander dhania
- 1/2 tbsp roasted chana dal daria
- 1 tsp Oil
- salt to taste
For the garnish
- 1 tbsp Chopped coriander dhania
Ingredients
For the garnish
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Instructions
- Heat the oil in a non-stick pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add the onion and sauté for 4 to 5 minutes till it turns golden brown in colour.
- Add the potato, turmeric powder, chilli powder and gram flour and sauté for 2 to 3 minutes.
- Add the tamarind pulp, jaggery, coriander, chana dal, salt and ½ cup of water and simmer till the mixture nearly dries up.
- Remove the stems of the brinjals and make criss-cross slits on the brinjals, taking care not to separate the segments. Stuff the slits with the prepared masala mixture. About half the mixture will remain.
- Combine the stuffed brinjals, the remaining masala mixture, salt and ¾ cup of water and pressure cook for 2 whistles.
- Serve hot, garnished with the coriander.