Expose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. The stuffing, prepared by sautéing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers!
|For the onion||coconut paste|
|Roughly chopped onions||1 Cup (16 tbs)|
|Freshly grated coconut||1 Cup (16 tbs)|
|Coriander seeds||1/4 Cup (4 tbs) (dhania)|
|Dry kashmiri red chillies||3 (broken into pieces)|
|Chopped garlic||1 Tablespoon (lehsun)|
|Chopped ginger||1 Tablespoon (adrak)|
|Cinnamon sticks||2 Small (dalchini)|
|For the stuffing|
|Roasted peanuts||1/4 Cup (4 tbs) , coarsely ground|
|Turmeric powder||1/2 Teaspoon (haldi)|
|Chilli powder||1 Teaspoon|
|Brinjals||14 Small (baingan / eggplant)|
|Dhania jeera powder||1 Tablespoon (coriander|
|Cumin seeds||2 Teaspoon (jeera)|
|Finely chopped garlic||1/2 Teaspoon (lehsun)|
|Lemon juice||1 Teaspoon|
|Bay leaf||1 (tejpatta)|
|Finely chopped coriander||2 Tablespoon|
For the onion-coconut paste
Combine the onions, coconut, coriander seeds, dry red Kashmiri chillies, garlic, ginger, cloves and cinnamon in a deep non-stick pan and dry roast on a medium flame for 2 minutes. Keep aside to cool completely.
Once cooled, blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep aside.
For the stuffing
Heat the oil in a broad non-stick pan, add the prepared onion-coconut paste, peanuts, turmeric powder, chilli powder, coriander-cumin seeds powder, sugar and salt and mix well.
Add the lemon juice and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside.
Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.
Stuff the slits of each brinjal with the prepared stuffing and keep the remaining stuffing aside.
Heat the oil in a deep non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the garlic and bayleaf and sauté on medium flame for a few seconds.
Add the stuffed brinjals, mix gently, cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
Lower the flame, add the remaining 1 cup of water and little salt and mix gently. Cover it with a lid and cook for 10 minutes, while stirring occasionally. Keep tossing the brinjals occasionally to avoid it from breaking.
Serve hot with rotis or parathas