Discover how to make Easy Baigan Masala Bharwa with this simple, step-by-step recipe! Perfectly spiced and stuffed eggplants that will delight your taste buds. Watch now for tips and tricks!
Serves 3-4
Main Ingredients
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Baigan ( Eggplant ) - 1/2 kg
Tomato - 1 medium
Black Mustard - 1 tbsp
Yellow Mustard - 1 tbsp
Garlic - 1 medium
Turmeric Powder - 1/2 tsp
Green Chilli - 4 nos
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Fenugreek Dry Leaves - 1 tbsp
Salt - as per taste
Mustard Oil - for fry purpose
Coriander Leaves for garnishing
Methods
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Prepare the Eggplants:
Wash the eggplants and make two perpendicular slits in each eggplant, keeping the stems intact. Ensure the slits are deep enough to stuff but do not cut all the way through. Keep it in water for 30 mins to reduce its astringent flavour.
Prepare the paste:
In a blender make a smooth paste of green chilli, garlic, black mustard and yellow mustard with the help of water.
Boiling of Eggplant:
Heat a large pan or kadhai over medium heat. Add eggplant with other ingredients that is turmeric powder, red chilli powder , tomato and salt. Add water into it and mix all the ingredients. Now cover the lid for 8-10 mins. Again mix all the ingredients and add fenugreek dry leaves. Let the mixture dry. Cook until the eggplants are tender and fully cooked, and the stuffing is well incorporated with the masala.
Cooking:
Heat oil in a large pan or kadhai over medium to high heat. Gently place the stuffed eggplants into the pan. Fry the eggplants both the sides.
Garnish and Serve:
Garnish with fresh coriander leaves.
Serve hot with roti, naan, or steamed rice.
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