Baingan (a.k.a. Eggplant or Brinjal) is a very popular vegetable that can be cooked in a number of dishes, be it Baingan Ka Bharta, Aloo Baingan, Achari Baingan, Mix-Veg and many more. That is probably why baingan is also known as the “King of vegetables”. This recipe “Bharwan Baingan” is another delicious dish of baingan which is made by stuffing the baingan with finely cooked spices. Try this fabulous variation of baingan and join the fan club of the King of Vegetables.

Ingredients:

• 8 to 10- Small sized Eggplant (Baingan)
• ½ inch- Grated Ginger (kisi Hui Adrak)
• 2 – Finely chopped green Chillies (Bareek kati hui hari mirch)
• 2 – Finely chopped medium sized Onions (Bareek kati hui pyaaz)
• ½ Cup- Groundnuts/Peanuts (Moongfali)
• 2 teaspoons- Red Chilli powder (Lal mirch powder)
• 1 teaspoon- Turmeric powder (Haldi)
• 1½ tablespoon – Coriander powder (Dhaniya powder)
• 1 tablespoon- Cumin powder (Jeera powder)
• 2 teaspoons- Cumin seeds (Jeera)
• 1 pinch- Asafoetida (Hing)
• ½ tablespoon- Dry mango powder (Aamchur)
• Salt (as per taste)
• 5 tablespoons- oil

Method:

The entire cooking process is divided into following two parts:

Stuffing/Masala Preparation:

• Heat a pan and dry roast peanuts on low-medium flame until peanuts crackle. Once cool down coarsely grind them and keep them aside.
• Heat 1 tablespoon oil, splutter cumin seeds and then add asafoetida. Now add chopped onion and sauté till the onions turn golden brown in colour.
• Now add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder and salt. Mix will and cook for 2-3 minutes.
• Add coarsely ground peanuts and again mix everything together, cook for one more minute.

Curry preparation:

• Wash and pat dry eggplants.
• Cut cross (x) in all the eggplants. Do not cut through.
• Heat 2 table spoons of oil in a wide pan, place cross marked eggplants and sprinkle some salt. Shallow fry for 2-3 minutes.
• Take out shallow fried eggplants in a plate and let them cool.
• Once cooled off, stuff the eggplants with the masala mix which was prepared in the earlier stage of the recipe.
• Heat the same pan which was used for shallow frying and add 2 more table spoons of oil in the previous oil which was left after frying.
• Place the stuffed eggplants in the hot oil.
• Sprinkle the left over stuffing Masala over the stuffed eggplants, cover the pan and cook for 5 minutes on low-medium flame.
• Keep checking frequently and flip in between. Cook until the eggplants become soft.
• Transfer in a serving bowl and garnish with fresh coriander.
• Serve hot with chapati or paratha (any bread) as a side dish.

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