Friday, April 1, 2011

Bharva Baigan Take 3 (Bharelu Ringan nu Shak/ Stuffed eggplant)

Stuffed Eggplant is my favourite. I enjoy experimenting with different fillings. The first time I cooked it my mom's way.  The second time around, I made it my aunt's way. This time I decided to make it the South Indian way.

I had devoured the South Indian way at my husband's friends' house and I had asked them for the recipe. Although, they never gave me the recipe, I was able to find my way and was very happy with the results. I am slowing falling all the more for South Indian cuisine!


1. 1/4 tsp fenugreek seeds
2. 4-6 laung
3. 2 tsp cumin seeds
4. .5 tsp heeng
5. 4 dried red chili or to taste
6. 5 tsp chana dal
7. 5 tsp urad dal
8. salt to taste
9. turmeric powder, 2 tsp
10. coriander powder, 5-8 tsp
11. amchoor powder, 2 tsp
12. oil
13. indian small round eggplants, 10
14. potatoes (optional), peeled and cubed.



Instructions:
1. dry roast ingredients 1-7. you can leave out the heeng at this time if you wish.
2. Grind dry roasted ingredients with heeng and ingredients 8-11.
3. make 2 slits at the base of the eggplants, perpendicular to each other.
4. Mix the ground ingredients with oil and mix well.
5. stuff the slits with this masala.
6. Heat oil in a wok.
7. add cumin seeds and let it sizzle.
8. add potatoes and the remaining masala (if any) and cook till al dente
9. add in the stuff eggplant with a little bit of water.
10. simmer on low heat flipping the eggplants so that it cooks evenly on each side.

serve warm as a side with roti and dal or with rice and dal.

7 comments:

Swarnavalli Suresh said...

wow this is so delicious!!!

The Healthy Diary said...

This recipe looks great. Bharwan Baingan is the only way I can get eggplant in my husbands stomach :)

Nandini said...

These are great! Looks very spicy and flavourful! Feel like grabbing it...

Torviewtoronto said...

delicious flavours in the eggplant

Aruna Manikandan said...

wow...
looks delicious and very tempting dear :)

Aseem Saxena said...

Looks good... but how much jeera does one add to sizzle in the oil?

Also - which would be the most authentic oil to use?

Aseem

Priyanka Agrawal said...

Hi Aseem, thanks for visiting. a tsp of jeera is enough for sizzling. i use canola oil or olive oil u can use any vegetable oil.

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