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Bharwan baingan

Quick, easy to cook, tasty- wat else do we want!

Recipe by Surangama.Sharma. of Miami, US

3 comments
6 likes

Ingredients vegetarian 1 servings


    • 6 small eggplants (chote baingan)
    • 1 Large Onion
    • 1 inch ginger
    • 3-4 cloves of garlic ( can use 1 tsp ginger-garlic paste instead of ginger/garlic)
    • 2 green chillies (more or less according to taste)
    • 2 tbsp besan (gram flour)
    • 1 tsp amchoor powder
    • ¼ tsp turmeric (haldi)
    • 1 tsp dhania powder
    • 1 tsp anardana powder
    • Cilantro sprigs for garnishing ( hara dhaniya)
    • 2 tbsp oils
    • 1 tsp jeera
    • salt to taste

    Directions

    1. Wash and split the eggplants into four parts, while keeping them together at the stalk. Put them aside.
    2. Put all other ingredients except jeera and oil, in a mixer/blender and make a smooth paste.
    3. Fill the split baingan with half of the paste.
    4. Heat oil in a pan, put jeera let it spatter.
    5. Put baingan in the oil and cover till cooked.
    6. Turn the baingan and cook the other side.Once both sides are cooked, put the remaining paste and cook for another 10mins on a low flame to prevent from burning,till the besan gets cooked. 
    7. Once cooked garnish with cilantro and serve hot with roti or paratha. 

    PS- Besan removes the typical odour of onions and adds a nice flavor.

    Comments

    Surangama.Sharma.

    Hey Abhilasha glad you liked it! Dont worry next time you' ll remember the salt!!

    Abhilasha Wadhwa

    Turned out pretty good! My only *blunder* was I forgot to add the salt till almost the last ten minutes, so the baingans didn't really have time absorb it, althought the gravy was fine :/. Oh well- the good news is if a novice like me could make this then anyone can! LOVE that I dont have to chop anything. :P :P Thanks for a great recipe! PS Just for others reference- It took longer than 10 minutes (almost 20) for the onion/besan to cook for me, but then I have an induction stove not gas :|

    Abhilasha Wadhwa

    This looks good! I was searching for a 'filler baingan' recipe but couldn't figure out how to give the filling some body. Gonna try this and post my feedback later. Thanks! :)

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