Bharwan Baingan Recipe

8 small Egg plant, Brinjal (Biangan) 
8 peeled baby Potato (Aloo) 
2 large sliced Onion (Pyaj) 
2/3rd cup grated Coconut (Nariyal) 
4 tblsp unsalted chopped Cashews 
8 Cloves (Lavang) 
8 Black Pepper corns (Kalimirchi) 
1/2 tsp Sugar (Cheeni) 
To taste Salt (Namak) 
1 tsp Cayenne Powder 
1 tsp Turmeric Powder (Haldi) 
1 tsp Tamarind Paste (Imli Pate) 
8 tblsp Oil 
2 tblsp Coriander seeds (Dhania) 
3 tblsp chopped finely Coriander Leaves (Dhania Powder) 

How to make bharwan baingan:

  • Heat 2 tbsp oil in a pan and add cloves, coriander seeds and peppercorns.
  • Saute for a minute..
  • Now add sliced onions and fry until brown.
  • Add coconut and stir fry until browned, remove and allow to cool.
  • Grind the mixture to a paste using blender.
  • Add little water if needed.
  • Slit each eggplant lengthwise into four, keeping the stem end intact.
  • Now in the grinded mixture mix cayenne powder, salt, sugar, tamarind paste, cashews and turmeric powder.
  • Stuff the eggplants with this mixture, reserving some.
  • Roll the potatoes in the remaining mixture.
  • Heat the remaining oil in a pan and add the vegetables.
  • Cook over low heat without burning, add little water if necessary, until done.
  • Keep an eye.
  • Serve hot with roti.