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Stuffed Eggplants

Ingredients  Bharva baingan

  • 1/2 Lb Small Round Eggplants

            For Stuffing 

  • 4 Tbsp Coriander seeds 
  • 4 Tbsp Sesame Seeds 
  • 5 Tbsp Ground Roasted Peanuts
  • 1 Pinch Backing Soda
  • 2 Tbsp Dry Shredded Coconut
  • 1 Tsp Turmeric 
  • 2 Tsp Salt
  • 1 Tbsp Crushed Garlic Cloves
  • 1/2 Cup Chopped Fresh Coriander Leaves 
  • 1 Tsp Garam Masala 
  • 1 Tsp Red Chili Powder
  • 2 Tbsp Peanut Oil Or Corn Oil
  • 2 Tbsp Jaggery  Or Brown Sugar
  • 2 Tbsp Tamarind Pulp
  • 2 Tbsp Poppy Seeds

            For Tempering 

  • 4 Tbsp Oil
  • 1 Pinch Asafetida 
  • 1/2 Tsp Fenugreek
  • 1 Spring Curry Leaves 

Method 

  • Slit eggplants by making two cuts lengthwise,at right angle to each other, leaving stem intact. 
  • Dry roast coriander seeds, sesame seeds, peanuts, Poppy seeds and shredded coconut separately and coarsely grind to make coarse paste. 
  • Add crushed garlic, chopped coriander, salt, turmeric, garam masala, pinch of soda, Poppy seeds and 2 Tbsp of oil. 
  • Mix and loosely stuff it in slit made earlier in eggplants. 
  • Add jeggery and tamarind pulp to the left over stuffing along with little water to make thick sauce. Keep aside for later use. 
  • Now in a heavy bottom pan heat 4 Tbsp oil and when at right temperature add fenugreek, asafetida and curry leaves. 
  • Fry for few seconds and add stuffed eggplants. 
  • Reduce heat to low, cover pan with thali and put some water in thali so as to cook eggplant with their own steam. 
  • Add little water if bottom dry and starts to stick. Cook on low heat until eggplants tender. 
  • Stir or rearrange eggplants by tossing whole pan rather than using spoon. 
  • When eggplants are tender pour jeggery tamarind mixture over eggplants and cook for few more minutes. 

Serve hot with Roti, Paratha , nan or rice.

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