Bharwan Baingan

Bharwan Baingan, also known as Stuffed Eggplant, is a flavorful Indian dish where small eggplants are stuffed with a spicy masala filling and then cooked until tender. Here's a simple recipe to make Bharwan Baingan:

Ingredients:

• 6 small eggplants (baingan)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon chopped fresh mint leaves (optional)
• 1 tablespoon lemon juice

Instructions:

1. Prepare Eggplants:

   • Wash the eggplants and pat them dry with a kitchen towel. Trim the stem end of each eggplant, leaving them whole.

2. Make Slits:

   • Make two perpendicular slits in each eggplant, starting from the bottom and keeping them intact at the top, creating a plus sign (+) shape. Be careful not to cut through the eggplants completely.

3. Prepare Masala Filling:

   • Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter.
   • Add chopped onions and green chilies to the pan. Saute until the onions turn translucent.
   • Add ginger-garlic paste and saute for another minute until the raw smell disappears.
   • Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for 1-2 minutes.
   • Stir in chopped coriander leaves and mint leaves (if using). Cook for another minute.
   • Remove the pan from heat and let the masala filling cool slightly.

4. Stuff Eggplants:

   • Gently stuff the prepared masala filling into the slits of each eggplant, using a spoon or your fingers. Ensure that each eggplant is evenly filled with the masala.

5. Cook Bharwan Baingan:

   • Heat the remaining oil in a large pan or kadhai over medium heat. Place the stuffed eggplants in the pan in a single layer.
   • Cover the pan and cook the eggplants for about 10-15 minutes, turning occasionally, until they are tender and cooked through. Add a splash of water if the masala starts to stick to the pan.

6. Finish and Serve:

   • Once the eggplants are cooked, drizzle lemon juice over them and gently mix.
   • Garnish Bharwan Baingan with chopped coriander leaves.
   • Serve hot with roti, naan, or rice.

Enjoy the flavorful and aromatic Bharwan Baingan as a delightful main course dish in your Indian meal! Adjust the spice levels according to your taste preference.