Name: Bharwaan Baingan recipe by Pallavi Purani at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 10 Small Eggplants/Baingan; 1 tbsp Dry coconut powder / shredded dried coconut; 1/2 tbsp Dry coriander powder; 1/2 tbsp roasted jeera powder; 1.5 tsp oil; 1 tsp Garam masala powder; 1 tsp Jeera; 1/2 tsp Amchur powder; Scant pinch of hing; Salt and red chilly powder to taste

ABOUT Bharwaan Baingan RECIPE

I feel Brinjals are one of the most versatile vegetables around. You can stir fry them, roast them, bake them, fry them or even stuff them for that matter

Ingredients Serving: 2

10 Small Eggplants/Baingan
1 tbsp Dry coconut powder / shredded dried coconut
1/2 tbsp Dry coriander powder
1/2 tbsp roasted jeera powder
1.5 tsp oil
1 tsp Garam masala powder
1 tsp Jeera
1/2 tsp Amchur powder
Scant pinch of hing
Salt and red chilly powder to taste

Instructions

Wash and make two incisions in the egg plants not all the way through leaving the stems on.
Mix all the masalas and dried coconut except jeera. Fill this masala in the eggplants and keep ready to be cooked. Keep aside remaining masala.
Heat oil in a nonstick pan with a lid over a medium flame, add hing and jeera.
Carefully lower the stuffed eggplants in the oil. Put about a tbsp or two of water. cover the pan with a lid and let it cook on a slow-medium heat, stir occasionally.
Using a knife, check if the eggplant is done, it should be in 10 min or so. Sprinkle the remaining masala on top and stir so that it coats the eggplant well.
Turn off the gas and cover with the lid for 5 min or so or until you are ready to serve. Serve with soft fulkas

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