Sunday, 13 November 2011

Bharwa Baingan (Stuffed Aubergines)

bharwa baingan

If you like baingan, you’ll surely love this dish of bharwa baingan. I relish it with hot phulka but you can have it with any Indian flatbread or even boiled rice. When you make bharwa baingan, make sure you slit it just the way shown in the recipe to get good results.
Recipe of bharwa baingan
6-7 small baingan (eggplant, brinjal, aubergine)
1/4 tsp turmeric powder
1/2 tsp saunf (fennel) powder
Salt to taste
1/2 tsp red chilli powder
1/4 tsp garam masala
1/2 tsp amchoor (dried mango powder)
1 1/2 tbsp mustard oil
A pinch of hing (asafoetida)
baingan stuffed with spices

1. Mix salt and all the spices except hing and turmeric powder in a small bowl.
2. Make cross slits through the middle of the baingan making ‘+’ mark as shown in the picture.
3. Stuff the spice mixture in these slits.
4. Heat mustard oil in a non-stick pan, till it begins to smoke. Add hing and turmeric powder.
5. Add stuffed baingan. Cover the lid of the pan and turn the heat to low.
6. When cooked from one side, turn over the bharwan baingan so that it is cooked from other side also. When well roasted from all sides, turn off the heat and take out baigan in a serving dish. Serve hot bharwa baingan with roti or rice.

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