Stuffed Begun Bharta

Name: Stuffed Begun Bharta
Total time: 2400 s
Yield: 3 people
Cuisine: Indian
Ingredients: 4 small brinjal; 1 medium onion; 100 gms chicken mince; 1/2 medium size red bell pepper; 1 green chilli; 1 tomato; 1 sachet Maggi Masala powder; 3 tbsp Spice Story Alfredo Sauce; 2 tbsp grated mozzarella cheese; 3 tbsp vegetable oil; 2 sprig coriander leaves

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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This brinjal recipe is based on Bengal dish called Begun Bharta – literally mashed brinjal. Here it is served back inside the brinjal skins. This makes it more like a whole meal and keeps the calories and carb content low. It’s a simple cooking process where first you fry the brinjals, then you prepare the stuffing by frying onions, tomatoes with spices ,Spice Story Alfredo Sauce ,cheese and the softened flesh from the fried brinjals and just bake for 5 minutes.

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

40 minutes

3 people

4small brinjal
1medium onion
100 gmschicken mince
1/2medium size red bell pepper
1green chilli
1tomato
1 sachetMaggi Masala powder
3 tbspSpice Story Alfredo Sauce
2 tbspgrated mozzarella cheese
3 tbspvegetable oil
2 sprigcoriander leaves

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Steps

40 minutes

1

Cut the brinjals from centre longitudinally keeping the stalks and apply salt uniformly for 5 minutes. Then pat dry with kitchen tissues and keep aside
2

Light fry them on a pan with 2 tbsp vegetable oil and keep them on kitchen tissues.
3

Scoop out the brinjal flesh and take in a bowl.
4

In the same pan add chopped onions, red bell pepper, tomatoes and fry, add the chicken mince and cook well.Add the maggi masala sachet and mix well. Now add chopped green chilli and once the chicken gets cooked add the brinjal flesh and mix well, switch off the flame.
5

Now place 1 tbsp of the mixture on the brinjal skin and add chopped coriander leaves,add 1 tsp or as per requirement Alfredo Sauce and just some grated mozzarella cheese
6

Place on a baking tray and bake for 5 minutes. Serve hot.

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ayndrila dutta @titlis_homekitchen

on April 25, 2022 12:41

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen