Hyderabadi Bharwa Baingan

Name: Hyderabadi Bharwa Baingan
Cuisine: Indian
Ingredients: 8-10 Small rounded firm brinjals; 1/4 cup Grated fresh coconut; 1/4 cup Curd; 2 tbsp Grated paneer; 3 Onions,Chopped; 1/4 cup Roasted groundnuts, powdered; 1 tsp Garam masala; 1/4 tsp Turmeric powder; 1 tsp Chilli powder; 1 tbsp Dhania powder; 1 tsp Cumin powder; 1/2 tsp Each mustard and cumin seeds; 1 tsp Ginger-garlic paste; 1 tsp Sugar; 1/4 cup Finely chopped tomatoes; 2-3 tbsp Oil; to taste Salt

Divya Agrawal @divaksh

#week5of5
#new #Father #subz

Divya Agrawal @divaksh

#week5of5
#new #Father #subz

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Ingredients

8-10Small rounded firm brinjals
1/4 cupGrated fresh coconut
1/4 cupCurd
2 tbspGrated paneer
3Onions,Chopped
1/4 cupRoasted groundnuts, powdered
1 tspGaram masala
1/4 tspTurmeric powder
1 tspChilli powder
1 tbspDhania powder
1 tspCumin powder
1/2 tspEach mustard and cumin seeds
1 tspGinger-garlic paste
1 tspSugar
1/4 cupFinely chopped tomatoes
2-3 tbspOil
to tasteSalt

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Steps

1

Wash and clean the brinjals.
2

Make 2 slits to form a cross. Leave the stalks intact.
3

Drop them immediately into cold salt water.
4

Mix the onions, coconut, paneer, all dry masalas, curds and ginger-garlic paste well and make a smooth filling.
5

Stuff some of this mixture into each slit of the brinjals.
6

Heat oil in a heavy or non-stick pan.
7

Add the mustard and cumin seeds.
8

Put tomatoes, and simmer for 2-3 minutes.
9

Slide in the brinjals slowly.
10

Cover with the remaining mixture.
11

Add 2 cups of water.
12

Simmer on low, covered till done.
13

Stir once or twice in between.
14

Cook till brinjals are tender to touch.
15

Add more water to ensure the required consistency for the gravy.
16

Serve hot with chapattis.