Bhagara Baingan

Other names - Stuffed brinjals / Stuffed eggplants / Stuffed aubergines / Hyderabadi style Bhagara Baingan

Prep Time: 20 min
Cooking Time: 20 to 25 min
Serves: 2

Ingredients

1. Brinjals (small & tender) - 8 no's
2. Onions (sliced) - 1.5 cups
3. Ginger (crushed) - 1 inch piece
4. Garlic pods (crushed) - 4 to 5
5. Curry leaves - few
6. Salt - to taste
7. Water - 1.5 cups
8. Oil - 2 to 4 tbsp

To dry roast

1. Roasted, peeled peanuts (store bought) - 1/4 cup
2. Sesame seeds - 1 tbsp
3. Khus khus - 1 tsp
4. Dhania - 1 tsp
5. Cumin seeds - 1/2 tsp
6. Cinnamon stick - 1 inch piece
7. Fresh grated coconut - 2 tbsp
8. Jaggery (powdered) - 1 tsp
9. Thick tamarind extract - 1 tbsp

Other spice powders

1. Turmeric powder - 1/4 tsp
2. Red chilly powder - 1 to 2 tsp

Method

1. Wash brinjals & pat dry.
2. Discard stem carefully using your hands leaving the crown intact.
3. Heat a pan & dry roast the given ingredients one after the other on medium heat; set aside.
4. Heat a tablespoon of oil in a wok, add the sliced onions, salt; saute until golden brown.
5. Grind the dry roasted ingredients to a fine powder; add half the browned onions, crushed ginger, garlic, turmeric powder, red chilly powder, tamarind extract, salt and grind once again to a smooth thick paste adding few tablespoons of water if required.
6. The ground paste should be thick enough for the stuffing procedure.
7. Hold the eggplant upside down, using a sharp knife, make two vertical slits (in the shape of a cross) along the bottom of the eggplant dividing in to four equal parts; ensure to halt at an inch before you reach the end of the stem.
8. Stuff about a teaspoon of the ground paste into the slits carefully & patiently.
9. Heat three tablespoons of oil in a flat bottomed wok, add curry leaves and place the stuffed brinjals gently in to the pan.
10. Cover with lid and let them cook in low flame for about 10 to 12 min or until they soften.
11. Saute at regular intervals so that they cook evenly.
12. Once done, add rest of the masala paste, other half of browned onions, water; stir well.
13. Cook on medium heat until oil starts to separate or until the gravy thickens.
14. Serve hot with idlies, dosas, phulkas, rotis, chapathis, parathas and other rice varieties.