Stuffed Baby Egg Plant Curry or Bharwaan Baingan

These little baby eggplants also known as Brinjals or Baingan (in Hindi) when stuffed with this spicy gravy is a very popular Indian vegetable curry recipe. Various states in India have their own variations with minor twists, but the basic nature or method is the same. Obviously being from North, my recipe is influenced by Rich Punjabi Cuisine. During the prep these baby egg plants are slit and stuffed with a spicy masala and then left to simmer in a rich and spicy curry.

Ingredients: -

• 6-8 small Eggplants (Baby baingan)
• 1 Large Onion
• 1 Tsp Ginger Garlic paste 
• 1 green chilli finely chopped
• 2 tbsp chickpea flour or besan
• 1 tsp dry mango powder or amchoor
• ¼ tsp turmeric/Haldi powder
• 1 tsp corriander/dhania powder
• 2-3 tbsp olive/cooking oil
• 1 tsp cumin seeds or jeera
• Salt to taste

Method: -

Wash and split the eggplants into four parts, while keeping them together at the stalk. Keep them aside.

Put all other ingredients except cumin seeds and oil, in a mixer/blender and make a smooth paste.

Fill the split eggplants with half of the paste.

Don't these little beauties look adorable ????

When life gives you Eggplants - Stuff'em !!!!

Heat olive oil in a pan, add cumin seeds and let'em spatter.
Let us start roasting our eggplants in the oil and cover till cooked, ensure that you turn the eggplants and cook well from all sides.

Smokkinnnn.......

Once both sides are cooked, put the remaining paste and cook for another 10mins on a low flame to prevent from burning.

Once cooked garnish with cilantro and serve hot with a Roti or Parantha. 

Can you Resist this ???

This dish was a star of our weekend Lunch.
Hope you give it a try & let me know how you liked it, cheers !!!