Stuffed Eggplant is a
unique exotic dish. This Bharwa Baingan goes best with biryani or you can
serve it with hot rotis and steamed rice.
Ingredients:
•
10 To 12 Small round Eggplants
•
1 finely chopped medium size
Onion
•
1 cup Tomato puree
•
2 tsp Coriander powder
•
1 tsp Red Chili powder
•
1tsp Cumin powder
•
½ tsp Turmeric powder
•
4 tbsp oil
•
1 tsp Fennel seeds powder
•
Salt to taste
Method:
•
Wash the Eggplants (you may choose
to and take off the top stems of the Eggplants).
•
Cut each Eggplant in lengthwise
slit halfway through the eggplants from top to bottom(But being careful
not to cut all the way to the end and do not separate two halves) and soak
them in salted water with little Turmeric powder. Keep them
aside for about 15 min.
•
Now on medium high heat add 2
tablespoons of oil in a nonstick frying pan add chopped Onion and sauté for
about 5 to 6 minutes or until light brown.
•
Add tomato puree and cook for about
another 2 to 3min.
•
Then add Coriander powder, Cumin
powder ,Red Chili powder, Turmeric powder, Fennel powder and Salt, mix
everything together and fry few min or fry till gravy become thick turn off the
stove. Let the onion masala cool down.
•
Now stuff a 1teaspoon of
masala to each Eggplant and spread evenly through Eggplant, Keep them
aside.
•
Now On medium high heat add 2
tablespoons of oil in a wide nonstick frying pan and placed the Eggplant gently
and sprinkle little salt and cover the pan with lid. For about 5to 8 min.
•
Then gently turn the Eggplants and
cook them for about another 5 min. so that they cook evenly.
•
Once the Eggplants become
tender let them fry for 4 minutes, keep turning the Eggplants for every 1to
2min. Turn off the stove .
•
Serve with roti, rice or biryani.
Recipe Credit
Cook Tip: *
