Bharwan Baingan Recipe

Ingredients:

• 6 small eggplants (baingan), slit lengthwise from the base without cutting through the stem
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 tablespoons roasted peanut powder
• 2 tablespoons grated coconut
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt, to taste
• Fresh coriander leaves, chopped, for garnishing
• Vegetable oil, for cooking

Instructions:

1. Heat vegetable oil in a pan over medium heat.
2. Add cumin seeds to the hot oil and let them splutter.
3. Add finely chopped onions to the pan and sauté until they turn golden brown.
4. Stir in ginger-garlic paste and sauté for another minute until the raw aroma disappears.
5. Add chopped tomatoes to the pan and cook until they are soft and mushy.
6. Add roasted peanut powder, grated coconut, coriander powder, turmeric powder, red chili powder, garam masala, and salt to the pan. Mix well with the onion-tomato masala. Cook for 2-3 minutes.
7. Remove the pan from the heat and let the stuffing mixture cool down slightly.
8. Gently stuff each slit eggplant with the prepared masala mixture.
9. Heat a little oil in a separate pan over medium heat.
10. Place the stuffed eggplants in the pan and cover with a lid. Cook on low heat for 15-20 minutes, turning occasionally, until the eggplants are cooked through and tender.
11. Once the eggplants are cooked, garnish them with freshly chopped coriander leaves.
12. Serve the delicious Bharwan Baingan hot with roti, naan, or rice.

Enjoy the flavorful and satisfying Bharwan Baingan as a hearty main dish!