Bharwa Baingan

Bharwa Baingan, prepared in a maharashtrian syle adding some roasted peanut powder, which gives it a very nice and textured taste. I love the taste when prepared a night before and re heat the next day and serve it with roti or curd rice . All my recipes i try to put very less quantity of masalas , but you like to add extra spoons ,go ahead , it will deffinately give you more darker color and extra tasty.

Ingredients :-

Baingan / Egg Plant

/ aubergine / Brinjal 4-5

Roasted peanut powder 2 Tbsp

Ginger 1 small - medium piece

Garlic 2-3 Cloves

Onion 2-3

Tomato 1

Green Chillies 2-3

Cumin Seeds 1/2 - 1 tsp

Salt 1 Tsp as per taste

Turmeric powder 1 Tsp

Coriander Powder 1/2 to 1 tsp

Red Chili Powder 1/2 to 1 Tsp

Garam Masala Powder 1/2 to 1 tsp

Hing / Asafoetida 1/2 to 1 tsp

Oil 2 Tbsp

Method :-

1 ) Take 2 Tsp of oil, just to sauté the following :-

2 -3 medium size Onion ,

1 small to medium size Ginger ,

2-3 green chiles (as per taste) & 2-3 Garlic ( as per taste) .

And saute for 5- 10 mins on high flame ,until the onions turn dark in color , just as shown in the below image.

2) When the sautéed masala cools down completely , grind them into a very smooth paste along with the below ingredients as well:-

Cumin Seeds 1/2 - 1 Tsp

Coriander Powder 1/2 - 1 Tsp

Red Chili Powder 1/2 - 1 Tsp

Turmeric Powder 1/2 - 1 Tsp

Salt 1/2 - 1 Tsp

and add 1 tomato slit into half and grind into soft paste.

3) Take 4-5 Baingan and wash them properly . Then in a large bowl + 1tsp of turmeric powder and 1tsp of salt and slit the baingan as shown in the below picture. Slit them mid way and not completely.

This will help to get rid of any germs that is inside these eggplant. 5-10 mins or longer .

4 ) Remove the grinded masala into a bowl and add in peanut powder now in this masala before you fill into the eggplant

Or follow as per the video or pictures below.

5 ) In the same pan + 2 tbsp( or 2 Tsp for lesser oil in food) of oil , throw the baingans and roast it until the you see the outer skin is roasted and have soften a bit.10-15 mins.

Then add the rest of the masala and without breaking the egg plant , saute the masala until oil separates and add 1 -2 cups of water and cover and cook for 10 -15 mins .

6 ) Un cover when the egg plant looks cooked , 1 tsp of Garam Masala , 1/2 tsp of Hing and cook for 2 mins. And then add 1 Tbsp roasted peanut powder and few chopped coriander leaves and cook for 2 mins . You can add more water if you like watery consistency.