Send hubby N to shop for vegetables and he comes back with a bagful of brinjals – not that it is a problem, but it gets a bit overboard when he produces them out of the bag – I got the big round one for bharta, the long ones for aaloo-baingan and the small ones for bharwa baingan.Wow!
This means I cook baingan every alternate day of the week, the bharwa baingan being my favorite. It is the way my mom makes it – loaded with flavors and spices. I find making this pretty quick as I use the food processor, while mom uses the hand grater – making this a bit tedious. Whatever way you go, the result is always great.
Baingan / brinjals – 8- 10 (small round ones )
Onions – 2 big or 3 small
Besan – 1 tbsp
Jeera, til, saunf, kasuri methi, haldi, garam masala, dry coconut powder, peanut powder, dry coriander powder – 1 tsp each (skip whatever you don’t have)
Salt – as per taste
Green chili – 1 or red chili powder – 1 tsp
Oil – 3 tsp
1. Wash and pat dry the brinjals. Make cut marks on them (like a cross) using a knife, so that each one remains intact. Dunk them in water so that they don’t turn black while you are working on the stuffing.
2. Clean and cut up the onion in big chunks.
3. Add the spices, salt, green chili along with the onion chunks in a food processor and blend together.
4. Roast the besan with a drop of oil in a wok on a low flame, till it gets to a shade darker.
5. Add the besan to the blended stuffing/ masala.
6. Check the spice level of the masala and adjust based on your taste.
7. Carefully stuff each baingan with this masala. Since the stuffing is a bit runny due to the water onions release, this would ooze out of the baigans, which is fine.
8. Heat oil in a non stick pan / flat kadhai/ pan.
9. Once the oil is hot, reduce the heat and carefully place each baigan in the pan. Drop in the leftover masala (if you do have some).
10. Cover the lid and let this cook on a low flame.
11. After a good 7 to 8 minutes, turn the baingans very carefully, picking them from their stem. We are trying to get them cooked uniformly from all sides. Sprinkle some water if you think it is getting too dry to cook.
12. After another 7 to 8 minutes, this should be cooked. To check, insert the tip of a knife in a baingan. If it gets through easily, it’s done.
13. Serve with hot rotis/ chapattis as a side.
Since this recipe reminds me of my mom’s cooking and all the stuffed brinjal I used to stuff myself with whenever she made it, I am sending this to ‘walk thru the memory lane’ event hosted by Kalyani.
Linking this to Gayathri’s page too.