Bharwan Baingan Curry

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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4

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.