Bharwa Baigan (Stuffed eggplant)

Name: Bharwa Baigan (Stuffed eggplant)
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 small eggplant; 1 cup chopped onion; 2 tbsp dry roasted peanuts without skin; 1 tbsp grated dry coconut; 2 tsp sesame seeds; 2 tsp poppy seeds; 1 tsp garam masala; 2 bay leaves; 3 whole dry chilli; 1 cardamom; 1/4 tsp cinnamon powder; 1/4 tsp turmeric powder; 3/4 tsp red chilli powder; 2 tsp coriander powder; 1/2 tsp Amchur powder; 1/2 tsp ginger garlic paste; to taste salt; 1 tbsp oil; 1/4 tsp cumin seeds

Ashwini @cook_7630680

Tokyo

In India each state has it's own version of similar recipes, main ingredients of recipe vary depending on state. Here I have given a stuffed eggplant recipe from state of Maharashtra. Key differentiating ingredients here are peanuts and coconut, which gives a distinct aroma and taste to this recipe.
You can use this recipe to make stuffed potato (using boiled potato) or stuffed (small) onion.

Ashwini @cook_7630680

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Ingredients

4 servings

6small eggplant
1 cupchopped onion
2 tbspdry roasted peanuts without skin
1 tbspgrated dry coconut
2 tspsesame seeds
2 tsppoppy seeds
1 tspgaram masala
2bay leaves
3whole dry chilli
1cardamom
1/4 tspcinnamon powder
1/4 tspturmeric powder
3/4 tspred chilli powder
2 tspcoriander powder
1/2 tspAmchur powder
1/2 tspginger garlic paste
to tastesalt
1 tbspoil
1/4 tspcumin seeds

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Steps

1

Clean and cut eggplants as shown in image.
2

Dry roast poppy seeds, sesame seeds and grated coconut on low heat, until cocnut is golden brown. Let it cool.
3

Fry onion in 1/2 tbs oil add ginger garlic paste, bay leaf and dry chilli. Fry till onion becomes soft and translucent and the raw smell of garlic is gone. Remove bay leaf and dry chilli set it aside.
4

Coarsely grind all the ingrediants except eggplant, cumin and oil. Add small amount of water if needed for grinding. Stuff eggplant with this mix, cover with remaining paste and let it rest for 15-30 min.
5

In a heavy bottom pan heat remaining oil add cumin seeds, fry for a few seconds; add bay leaf and dry red chilli (reserved in step 3). Slowly put stuffed eggplant in oil cover with remaining paste and add little water. Cook on mid low heat. Stir lightly making sure eggplants do not break. Add water if masala paste is sticking to pan. Add more water if you want a thin gravy. It's ready to serve when eggplants are cooked.
6

Serve it with hot rice or Roti / Paratha.