Thursday, 28 September 2017

Bharvaan Baingan-Stuffed Brinjal

A very versatile vegetable..something that imbibes the flavor it is cooked in and also give a distinct flavor to the cooking base..a flavor so distinct that all brinjal lovers can guess its presence in a dish a mere sniff.

Bharvaan baingan is a dish that can be made in a simple was as a dry sabji or i can be added to a gravy to make a lipsmacking curry.
The best brinjals are the smaller rounder variety...easy to fill,easy to roast...easy to pop in to the mouth :)


Baby Brinjal- 8 to 10

 1 tsp of grated ginger
 1 tsp of Fennel powder
1 tsp of Coriander powder 
1 to 2 tsp of Red chilly powder
1 tsp of Turmeric 
1/2 to 1 tsp of Aamchur [dried mango powder]
1 tsp of oil
1 tsp  sesame seeds and kalonji[nigella seeds]
salt to taste
[if dry mango is in season,add grated mango instead of amchur powder]


1.Wash and pat dry the brinjals.Take off the tops.
Slit the brinjals  halfway ...crisscross.

2.Make a mix of all the ingredients  for stuffing.

3.Stuff the mix with a spoon into the slitted brinjals and press.
Fill all the brinjals.

4.Heat  oil in a shallow pan and add jeera, a pinch of asfoetida ,a few nigella seeds[kalonji] and some slivered garlic....
once the garlic turns golden..reduce heat to a low and place the brinjals on the oil.

5.Cover and cook for 7 to 8 mins.

6.Turn the brinjals and cook further,covered for another 5  mins...
cover and cook for a couple of more minutes,if you feel they are undercooked.

7.Sprinkle  chopped coriander leaves  and toss lightly.

8.Serve hot.

Lunch for my boss :) ...Chapathis,Bharvaan Baingan,Pumpkin in Spiced curd and plantains

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