Tuesday, 16 October 2012

bharwan baingan

Bharwan baingan

  • 8 small Egg plant, Brinjal (Biangan)
  • 8 peeled baby Potato (Aloo)
  • 2 large sliced Onion (Pyaj)
  • 2/3rd cup grated Coconut (Nariyal)
  • 4 tblsp unsalted chopped Cashews
  • 8 Cloves (Lavang)
  • 8 Black Pepper corns (Kalimirchi)
  • 1/2 tsp Sugar (Cheeni)
  • To taste Salt (Namak)
  • 1 tsp Cayenne Powder
  • 1 tsp Turmeric Powder (Haldi)
  • 1 tsp Tamarind Paste (Imli Pate)
  • 8 tblsp Oil
  • 2 tblsp Coriander seeds (Dhania)
  • 3 tblsp chopped finely Coriander Leaves (Dhania Powder)

How to make bharwan baingan:
Heat 2 tbsp oil in a pan and add cloves, coriander seeds and peppercorns.
  • Saute for a minute..
  • Now add sliced onions and fry until brown.
  • Add coconut and stir fry until browned, remove and allow to cool.
  • Grind the mixture to a paste using blender.
  • Add little water if needed.
  • Slit each eggplant lengthwise into four, keeping the stem end intact.
  • Now in the grinded mixture mix cayenne powder, salt, sugar, tamarind paste, cashews and turmeric powder.
  • Stuff the eggplants with this mixture, reserving some.
  • Roll the potatoes in the remaining mixture.
  • Heat the remaining oil in a pan and add the vegetables.
  • Cook over low heat without burning, add little water if necessary, until done.
  • Keep an eye.
  • Serve hot with roti.

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