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Bharvaan Baingan

By , About.com Guide

Baby eggplants stuffed with a delicious, tangy spice mix! Serve this really easy-to-cook dish with plain white rice and Lehsuni Daal (garlic-flavored yellow lentils).

Ingredients:

  • 6 baby eggplants washed, stalk trimmed and partially slit into quarters
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 3 tbsps grated dessicated coconut
  • 1 tsp very finely chopped garlic
  • Small marble-sized lump of tamarind soaked in a small bowl of warm water
  • 3/4 tsp black mustard seeds
  • 6-8 curry leaves
  • 2 dry red chillies
  • Salt to taste
  • 3-4 tbsps vegetable/ canola/ sunflower cooking oil
  • Chppoed fresh coriander to garnish

Preparation:

  • Put the coriander, cumin, turmeric, red chilli powders, coconut and chopped garlic in a bowl and mix.
  • Squeeze the tamarind that has been soaked in the warm water so as to remove all the pulp from it and into the water. Strain and throw away the pith.
  • Add this tamarind pulp to the spice mix a little at a time to get a thick paste. Add salt to taste and mix well.
  • Fill the slits in the eggplants with this spice paste. Keep aside.
  • Heat the oil in a pan (on a medium flame) till hot. Now add the mustard seeds, dry red chillies and curry leaves and cook till spluttering stops. Now add the eggplants and gently stir.
  • Cook till the eggplants are done. Stir occasionally but do it gently so as to avoid knocking the filling out of the eggplants.
  • Garnish with chopped fresh coriander and serve with plain white rice and Lehsuni Daal (garlic-flavored yellow lentils).
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