Bharwa Baingan Recipe

Ingredients

• 250 to 300 grams (4 medium or 6 small) eggplants (baingan)
• 3 tablespoon oil (divided, use mustard oil if you want)
• ½ teaspoon cumin seeds
• 1 pinch mustard (optional)
• 1 pinch hing
• 1 cup (1 medium) onions very fine chopped/grated
• ¾ cup (1 large) tomatoes very fine chopped/grated/pureed
• 12 to 14 cashew nuts or almonds powdered or 2 tbsp roasted besan /gram flour
• 1½ teaspoon ginger garlic paste or grated/crushed in equal quantities
• ⅓ teaspoon sea salt (more to adjust)
• 2 tablespoons coriander leaves (3 to 4 sprigs, to garnish)

Ground Spices

• 1 teaspoon garam masala
• 1 teaspoon saunf powder (fennel powder)
• 1 to 1¼ teaspoon red chilli powder
• 2 teaspoon coriander powder
• 1 teaspoon amchur powder (dried mango powder or chaat masala)
• ¼ teaspoon turmeric or haldi

Steps

Preparation

1. Put 2 tablespoon oil in a deep pan and heat it. Add the cumin seeds; once they sizzle, put in the onions and sauté over medium heat for about 8 to 9 minutes, until light golden.
2. Mix in the ginger garlic paste and sauté for a minute to remove its raw smell. Follow with the tomatoes and salt, and sauté until the tomatoes break down and their raw flavor disappears.
3. Add all the ground spices and sauté for 2 to 3 mins until fragrant. Mix in the cashew powder or roasted besan and cook for a minute, then taste and adjust the salt or spice to your preference.
4. Switch off the heat and let the mixture cool as you prepare the baingan. Put 3 cups water in a bowl and mix in half teaspoon salt.
5. Rinse the eggplants thoroughly. Slit each lengthwise into 4 parts without cutting through the stem, and leave them in the salted water as you prepare the rest of the brinjals.
6. Lift each eggplant out of the water, spoon the prepared masala inside and set it aside.

How to make Bharwa Baingan

1. Return the same pan to the heat with 1 tablespoon of oil. If using mustard seeds, add them and wait for them to splutter, then put in the hing and stuffed eggplants.
2. Fry the eggplants in the oil for 3 mins, stirring often, until their skin changes color. Mix in the remaining masala and ¾ cup water to form a gravy.
3. With the pan covered, simmer over low heat until the eggplants are cooked all the way through and the gravy is thick. Stir occasionally, adding more water if needed.
4. Check the taste and add salt or chaat masala if you wish. Finish with finely chopped coriander leaves and serve the bharwa baingan alongside rice or roti.