Bharwa Baingan (Stuffed Eggplant)

Name: Bharwa Baingan (Stuffed Eggplant)
Total time: 1200 s
Yield: Serves 3-4 servings
Ingredients: 10.5 oz small eggplants (about 300 grams); 2 tablespoons coriander powder (about 12 grams); 1/2 teaspoon fennel powder (about 1 gram); 1/2 teaspoon turmeric powder (about 1 gram); 1/2 teaspoon red chili powder (about 1 gram); 1 tablespoon dried mango powder (amchur) (about 6 grams); Salt to taste; 2 tablespoons oil (about 30 ml); 2 tablespoons ginger-garlic paste (about 30 grams); 1 pinch asafoetida (hing); 1 green chili, finely chopped

Preeti Sahil Gupta @preetikirasoi

Gujrat

Bharwa Baingan (Stuffed Eggplant)

Preeti Sahil Gupta @preetikirasoi

Saved

Ingredients

20 minutes

Serves 3-4 servings

10.5 ozsmall eggplants (about 300 grams)
2 tablespoonscoriander powder (about 12 grams)
1/2 teaspoonfennel powder (about 1 gram)
1/2 teaspoonturmeric powder (about 1 gram)
1/2 teaspoonred chili powder (about 1 gram)
1 tablespoondried mango powder (amchur) (about 6 grams)
Salt to taste
2 tablespoonsoil (about 30 ml)
2 tablespoonsginger-garlic paste (about 30 grams)
1 pinchasafoetida (hing)
1green chili, finely chopped

Saved

Steps

20 minutes

1

Wash the eggplants and pat them dry with a clean cloth. Make two lengthwise slits in each eggplant without cutting all the way through.
2

In a bowl, combine all the spices, ginger-garlic paste, and chopped green chili. Add 1 teaspoon oil and mix well.
3

Stuff the spice mixture into the slits of each eggplant. Place the stuffed eggplants on a plate. Heat oil in a skillet over medium heat, then add the stuffed eggplants one by one. Cover and cook on low heat for 5 minutes. Flip the eggplants occasionally to cook them evenly on all sides.
4

Your stuffed eggplants are ready to serve.