Peanuts Masala Stuffed Eggplant/ Bharwan Baigan
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 10 eggplants
 
Ingredients
  • • Baby eggplant – 10
  • • Peanut oil/ sesame oil – 2 tbsp
  • • Curry leaves – 1 spring
  • • Green Chilli - 2, slit
  • • Dry Red chilli – 2, broken
  • • Salt- for taste
  • • Turmeric powder – ½ tsp
  • • Dry mango powder – 1 tsp To Roast & Grind:
  • • Red chilli dry – 4
  • • Peanuts – 3 tbsp
  • • Coconut – 3 tbsp grated
  • • Channa dal - 1 tbsp
  • • Urad Dal – 2 tbsp
  • • Fennel seeds – 1 tsp
  • • Coriander seeds – 1 tbsp
  • • Fenugreek seeds – ½ tsp
  • • Jeera – 1 tbsp
  • • Pepper - 2 tsp
  • • Tamarind – pinch
  • • Garlic cloves – 3
Instructions
  1. Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water with turmeric powder, salt and dry mango powder. Mix well and Set aside.
  2. Wash and slit the eggplants on top of it without removing the stalk. Cut till almost the end to stuff keeping the stalk.
  3. Stuff the ground masala in the slit brinjal as much as possible.
  4. In a kadai, add little oil, add curry leaves, broken red chillies and slit chillies. Now place the stuffed brinjal. Keep the flame medium - low. Simmer the flame and cover the kadai. Add 2 tbsp of water for it to get cooked. Try to keep them intact.
  5. Sprinkle the left over ground masala if any is left over and a little bit of salt.
  6. Keep turning for each 5 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
  7. Garnish with coriander leaves.
Recipe by Relish The Bite at https://www.relishthebite.com/peanuts-masala-stuffed-eggplant-bharwan-baigan/