Bhara Hua Baingan Recipe

Ingredients (for 5 people)

• Brinjals (eggplants or aubergines): 10-12 small
• Water: 3 cups
• Salt: 1/2 teaspoon
• Dry Roast Separately:
  • Peanuts
  • Sesame seeds (white and black): 3/4 cup
  • Cinnamon stick: 1 medium
  • Bay leaves: 1-2
  • Dried Shredded Coconut: 1/2 cup (3/4 cup if preferred) 
  • Methi dana (fenugreek seeds): 1 teaspoon
  • Whole red chilies: 5-6
  • Coriander seeds: 2 tablespoons
  • Amchur powder (dried mango powder): 1 1/2 teaspoons
  • Fennel seeds: 1 teaspoon

Preparation

1. Prepare the Brinjals:
   • Wash the brinjals and keep the stem intact.
   • Slit each brinjal lengthwise into 4 parts without cutting through the stem.
   • Pour 3 cups of water into a large bowl and add 1/2 teaspoon salt.
   • Place the brinjals in the salted water while you prepare the stuffing.
2. Roast the Ingredients:
   • Dry roast peanuts, sesame seeds, cinnamon stick, bay leaves,  coconut, methi dana, whole red chilies, coriander seeds, amchur powder, and fennel seeds separately until fragrant.
3. Make the Paste:
   • Once cool, add all the roasted ingredients into a mixer and grind to a paste. Set a little of this paste aside to stuff the brinjals.
   • Fill the prepared mixture inside the slits of the brinjals.
4. Cook the Brinjals:
   • Heat 2 tablespoons of oil (mustard oil preferred but optional) in a pan.
   • Stir fry the brinjals until the skin changes color to dark brown or deep purple. Remove and set aside.
5. Prepare the Masala Paste:
   • In the same pan, add 1 tablespoon of oil and sauté raw onion, garlic, and ginger until the onions turn translucent. Cool the mixture.
   • Add the cooled onion, garlic, and ginger to the remaining roasted ingredients in the mixer. Grind to a fine paste, adding water as needed.
6. Cook the Masala:
   • In a pan, heat oil and add jeera (cumin seeds) and rai (mustard seeds).
   • Add dry spices (coriander powder, jeera powder, haldi, and a little Kashmiri red chili powder), slit green chilies, and curry leaves. Fry until aromatic.
   • Add the prepared paste and salt. Cook for 10-12 minutes.
   • Add a little water to adjust consistency, then add the brinjals. Cook for another 5-10 minutes.
7. Garnish and Serve:
   • Garnish with chopped cilantro.
   • Enjoy with mint and cilantro rice.

Serving Suggestions

• Serve Bhara Hua Baingan with cilantro mint masala rice or any Indian bread like roti or naan for a complete meal.

Tips and Variations

• Enhancing Flavor: Use fresh, high-quality ingredients.
• Serving Ideas: Pairs well with Basmati rice and a side of onion raita.
• Ingredient Substitutions: Corriander or Fennel powder can be used instead of Seeds.