Ingredients

• 8 to 10 - small rounded firm brinjals
• 1/4 cup - grated fresh coconut
• 1/4 cup - curds
• 2 tbsp - grated paneer
• 3 - medium onions, very finely chopped
• 1/4 cup - roasted groundnuts, powdered coarsely
• 1 tsp - black or other garam masala
• 1/4 tsp - turmeric powder
• 1 tsp - chilli powder
• 1 tbsp - dhania powder
• 1 tsp - cumin powder
• 1/2 tsp - each mustard and cumin seeds
• 1 tsp - ginger-garlic paste
• 1 tsp - sugar
• 1/4 cup - finely chopped tomatoes
• 2 to 3 tbsp - oil
• salt to taste

How to Make Bharwan Baingan Curry

• Wash and clean the brinjals. Make 2 slits to form a cross. Leave the stalks intact.
• Drop them immediately into cold salt water.
• Mix the onions, coconut, paneer, all dry masalas, curds and ginger-garlic paste well and make a smooth filling.
• Stuff some of this mixture into each slit of the brinjals.
• Heat oil in a heavy or non-stick pan.
• Add the mustard and cumin seeds and wait for it to splutter.
• Put tomatoes, and simmer for 2-3 minutes.
• Slide in the brinjals slowly.
• Cover with the remaining mixture.
• Add 2 cups of water.
• Simmer on low, covered till done.
• Stir once or twice in between.
• Cook till brinjals are tender to touch.
• Add more water to ensure the required consistency for the gravy.
• Serve hot with chapattis.