Bharwa baigan is nothing but baby brinjals stuffed with delectable spices makes it very palatable. Its a good side dish for rice and even chappathi.
INGREDIENTS
10 to 12 Small Brinjals.
1/2 Cup Peanuts.
1/2 Cup Grated coconut.
1 tsp Jeera
1 tbsp Sesame seeds.
1 tsp Pepper pd.
Few Curry leaves.
1/2 tsp Amchur pd.
1 tsp Chilly pd
2 tsp Coriander Jeera pd
2 tbsp Oil
Water as needed just to grind.
Salt to taste.
METHOD
Remove the stem of the brinjal and make cross slits taking care not to separate the segments. Insert them in water.
Now dry roast peanuts, followed by jeera, sesame seeds, peppercorns and curry leaves. Allow them to cool. Blend the masala adding coriander leaves and with the spice powder adding adequate amount of water.
Now fill the split baigan with half of the paste. Heat oil in a nonstick pan and arrange those filled masala baigan neatly. Cover with the lid and reduce the flame. Stir occasionally until the brinjals are cooked and roasted on both the sides. Turn off the heat and transfer into a serving platter.
Enjoy!!
INGREDIENTS
10 to 12 Small Brinjals.
1/2 Cup Peanuts.
1/2 Cup Grated coconut.
1 tsp Jeera
1 tbsp Sesame seeds.
1 tsp Pepper pd.
Few Curry leaves.
1/2 tsp Amchur pd.
1 tsp Chilly pd
2 tsp Coriander Jeera pd
2 tbsp Oil
Water as needed just to grind.
Salt to taste.
METHOD
Remove the stem of the brinjal and make cross slits taking care not to separate the segments. Insert them in water.
Now dry roast peanuts, followed by jeera, sesame seeds, peppercorns and curry leaves. Allow them to cool. Blend the masala adding coriander leaves and with the spice powder adding adequate amount of water.
Now fill the split baigan with half of the paste. Heat oil in a nonstick pan and arrange those filled masala baigan neatly. Cover with the lid and reduce the flame. Stir occasionally until the brinjals are cooked and roasted on both the sides. Turn off the heat and transfer into a serving platter.
Enjoy!!
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