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We hope you got insight from reading it, now let’s go back to bharwa baigan (stuffed eggplant) recipe. You can cook bharwa baigan (stuffed eggplant) using 19 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Bharwa Baigan (Stuffed eggplant):
- Provide 6 small eggplant
- Get 1 cup chopped onion
- Use 2 tbsp dry roasted peanuts without skin
- Get 1 tbsp grated dry coconut
- Take 2 tsp sesame seeds
- Prepare 2 tsp poppy seeds
- Provide 1 tsp garam masala
- Prepare 2 bay leaves
- Provide 3 whole dry chilli
- Take 1 cardamom
- Get 1/4 tsp cinnamon powder
- You need 1/4 tsp turmeric powder
- Get 3/4 tsp red chilli powder
- Prepare 2 tsp coriander powder
- Use 1/2 tsp Amchur powder
- Take 1/2 tsp ginger garlic paste
- Prepare to taste salt
- You need 1 tbsp oil
- Use 1/4 tsp cumin seeds
Instructions to make Bharwa Baigan (Stuffed eggplant):
- Clean and cut eggplants as shown in image.
- Dry roast poppy seeds, sesame seeds and grated coconut on low heat, until cocnut is golden brown. Let it cool.
- 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.
- 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.
- 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.
- Serve it with hot rice or Roti / Paratha.
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