Bharwa Baingan - Stuffed Eggplant Curry
Indian style stuffed eggplant (aubergine) curry, simply delicious!
Ingredients
- 6 Aubergine Small size
- 1 Onion Medium size(finely chopped)
- 2 Tomatoes Medium size(chopped)
- 2 Green chilli finely chopped
- 1 Tbsp Ginger-Garlic Paste
- 2 Tbsp Peanuts
- 1 Tbsp Coriander Powder
- 1 Tsp Fennel Powder
- 1/3 Tsp Asafoetida
- 1.5 Tsp Roasted cumin powder
- 1 Tsp Dry Mango Powder / Amchur
- 1 Tsp Kashmiri Red Chilli Powder
- 1/3 Tsp Black pepper powder
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Garam Masala Powder
- 1 Tsp Salt
- 1.5 Tbsp Oil
- 1 Tsp Dried Fenugreek Leaves / Kasuri Methi
- 5 Grams Fresh Coriander Leaves For Garnishing
Instructions
- First of all wash and pat dry all the eggplants. Now make slit in them one horizontally and one vertically making a + sign in them. Please refer to the picture below.
- Dry roast the peanut for 5 minute on medium heat. Once cooled, grind them in grinder to make a coarse powder.
- Now take a bowl and add peanut powder, coriander powder, fennel powder, roasted cumin powder, dry mango powder, black pepper powder, 1/2 teaspoon red chilli powder and 1/2 teaspoon salt to it and mix well.
- With the help of a spoon or butter knife stuff this mix masala into the slits of eggplants. Stuff all the eggplants like this and keep the leftover masala aside.
- Take a wide Pan/Kadhai and heat oil in it over medium heat. Add asafoetida and chopped onions and sauté till onions turn light brown. Now add ginger garlic paste and saute again for a minute. Add rest 1/2 teaspoon salt, 1/2 teaspoon red chilli powder, turmeric powder and the leftover masala from stuffing and sauté for 1 minute. Add chopped chillies and tomatoes now and saute till the oil separates.
- Place the stuffed aubergine onto the cooked masala and mix gently, so that they are coated nicely. Now add 1/3 cup of water and cover the lid of the pan and let them cook for 7-8 minutes on low-medium heat.
- Open the lid and mix gently so that the eggplants are turned. Cover again and let it cook for 6-7 min. After that, open the lid and mix again. Let it roast for 2-3 minutes and then add garam masala and kasuri methi to it. Mix well and switch off the heat.
- Transfer them into a serving bowl and garnish with fresh coriander leaves. Enjoy it with the bread of your choice.
Notes
- Don’t overstuff the masala while stuffing the eggplants. Just 1/2 teaspoon to each eggplant is more than enough.
- Just slit the eggplants to their 3/4 size. this way they will not break while cooking.
Nutrition
Nutrition Facts
Bharwa Baingan - Stuffed Eggplant Curry
Amount Per Serving
Calories 302
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 692mg30%
Potassium 1878mg54%
Carbohydrates 52g17%
Fiber 25g104%
Sugar 29g32%
Protein 10g20%
Vitamin A 761IU15%
Vitamin C 31mg38%
Calcium 97mg10%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.