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Bharwa baigan This is a gravy based recipe and you can make the same recipe dry and serve it as side to any indian flatbread or to a rice and dal combination.
FOR MASALA POWDER:
2 tbsp peanut2 tbsp peanut
1 tsp coriander seeds1 tsp coriander seeds
1 tsp cumin seeds1 tsp cumin seeds
¼ tsp methi
1 tsp kashmiri red chilli powder
½ tsp turmeric½ tsp turmeric
1 tsp aamchur / dry mango powder
¾ tsp salt¾ tsp salt
brinjal / eggplant
3 tbsp oil
1 tsp cumin / jeera
1 bay leaf
1 onion, finely chopped
1 tsp ginger garlic paste
½ tsp turmeric
½ tsp kashmiri red chilli powder
½ tsp garam masala
2 cup tomato pure
½ tsp salt
½ cup water
2 tbsp coriander, finely chopped
firstly, cut the brinjals in x-shape without taking off the stalk.
soak in water for 10 minutes to avoid discolouring.
meanwhile, prepare masala powder by roasting 2 tbsp peanuts until it turns crisp.
add 1 tsp coriander seeds, 1 tsp cumin seeds and ¼ tsp methi.
roast on low flame until spices turn aromatic. cool completely and transfer to mixi.
also add 1 tsp chilli powder, ½ tsp turmeric, 1 tsp aamchur and ¾ tsp salt.
blend to a fine powder without adding any water.
now stuff in prepared masala powder to brinjal. keep aside.
in a large kadai, heat 3 tbsp oil and splutter 1 tsp cumin, 1 bay leaf and pinch hing.
add in stuffed brinjal and saute for a minute.
cover and cook on low flame for 10 minutes or until its half cooked.
once the brinjal in half cooked, keep aside.
in the same oil, add 1 onion, 1 tsp ginger garlic paste and saute well.
keeping the flame on low, add ½ tsp turmeric, ½ tsp chilli powder and ½ tsp garam masala.
saute until spices turn aromatic.
further add 2 cup tomato puree and mix well.
cover and cook until oil separates from sides.Now add in fried brinjal and add 1/2 TSP salt and mix gently.pour 1/2 cup water and mix cover and simmer for 10 min or until brinjal cooks enjoy bharwa baigan with roti or parotta
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