Recipe for Stuffed
Eggplant/ Bharwa Baingan
In India, filled brinjal recipes using a variety of stuffings and brinjals are highly popular. Although the dry form can also be served with several types of rice, it is typically served with roti, chapatti, or different kinds of naan. Bharwa Baingan Recipe, a simple and adaptable brinjal-based dish renowned for its acidic spice flavour, is one such recipe
There
are a hundred different ways to prepare stuffed brinjal. The main way it
differs is that brinjal is also used in the stuffing masala. I used little
purple brinjals in this recipe. I believe that because of their form and
softness, these purple brinjals are perfect for any stuffed brinjal recipe.
Anyway, I utilised a special combination of spices for bharwa masala, favouring
peanuts. Coconut and sesame seeds are used in the south Indian variation.
Additionally, I utilised a tomato and onion foundation for the gravy, creating
the ideal north Indian curry.
I'd
also like to offer a few more hints, ideas, and modifications to the bharwa
baingan recipe. The choice of brinjals is the first essential component in this
dish. For this recipe, you should thus use small, tender brinjal. Secondly,
when preparing this curry, use enough of oil. When you add oil to the brinjal,
the taste comes out. The chira baingan was then filled with ground masala
powder. You can dismiss it
Ingredients
For the stuffed spices:
3 tbsp oil
a pinch of asafoetida
1 onion, finely chopped
1 tsp ginger
1 tsp garlic
3 tbsp peanuts
1 tsp green chilli
½ tsp turmeric
¾ garam masala
½ tsp coriander
powder
1 tsp dried mango powder
1 tsp coarse chili
2 cups tomato choped
¾ tsp salt
Other Ingredients:
11 eggplant
3 tbsp oil
1 tsp cumin
1 bay leaf
a pinch of asafoetida
½ tsp salt
coriander, finely chopped
Instructions:-
•
First cut the brinjal in X-shape without removing the stem.
•
Soak in water to avoid discoloration.
•
Grind ginger, garlic, green chillies and peanuts finely in a mixer jar.
•
Heat 2 tbsp oil in a large pan. Now add asafoetida and add onion, let it brown,
then add ginger garlic paste, turmeric, garam masala, coriander powder, coarse
chili, dried mango powder and salt and
fry the spices well.
•
The spices are roasted, now add tomatoes and fry for 5 minutes, then turn off
the gas.
•
The masala is ready, take it out in a plate and keep it to cool down.
•
The masala has cooled down, now stuff it in the brinjal.
•
Heat 3 tbsp oil in a large pan, add 1 tsp cumin, 1 bay leaf and a pinch of
asafoetida and let it splutter. Now add brinjal to it and add whatever spices
are left and cook on low flame.
•
Cover and cook for 10 minutes or till the brinjals are cooked well and oil
separates from the gravy.
•
finally, enjoy stuffed brinjal recipe with roti or rice garnished with
coriander.
Note:
- First of all make sure that there are no germs in the brinjal.
- Also, slow and serve the meatloaf to get the best flavor.
- additionally, you can also add 2 teaspoons of coconut while preparing the spice powder.
- finally, stuffed brinjal recipe tastes great when vampiric and hot proxy go.
