Bharwa baingan masala is a popular Eid- special curry recipe, served as side dish for biryani. Basically, these brinjals are stuffed in peanut and coconut masala. Later these stuffed brinjals are cooked in a thick curry. Though, this recipe is a bit elaborate but the result is definitely worth-it. Try this Eid- special recipe and let me know in the comments how it turned out.
INGREDIENTS:
For Stuffing:
1st roast:
*Jeera- 1 tbsp
*Coriander seeds- 1 tbsp
*Dry red chillies- 5 nos
*Black pepper corns- 10-12 nos
*Tej patta- 1 nos
*Salt- 1 tsp
2nd roast:
*Coconut- ½ cup (fresh, grated)
*Sesame seeds(white) – 1 tbsp
3rd roast:
*Peanuts- ¼ cup
For The Gravy:
*Brinjal- 6 (small sized)
*Oil- 1 tbsp (for the gravy) + 3 tbsp (for frying brinjal)
*Mustard seeds- ¼ tsp
*Curry leaves- 8-10 leaves
*Onion- 1 (medium sized, finely chopped)
*Tomatoes- 2 (medium sized, finely chopped)
*Tamarind pulp- 2 tbsp
*Jaggery- 2 tbsp
*Red chili powder- 1 tsp
*Salt- to taste
*Turmeric powder- ¼ tsp
*Cumin powder- ½ tsp
*Chopped coriander leaves- 2 tbsp
ALSO SEE:
Baingan Ka Khatta
Dahi ki Chutney
Eid Special Sweets
PROCEDURE:
For the Dry-Roast:
*Heat a pan add all the ingredients listed under 1st roast.
*Dry- roast them on a low flame till the spices turn aromatic.
*Cool down, add salt to it and grind it to a fine powder, make sure that it’s super-fine. Set it aside.
*In the same pan, add the ingredients under the second roast and roast
it on low flame.
*Remove it in a plate and let it cool.
*Now put this in the jar of spice powders, process for a few seconds
until the spice powders and coconut have combined.
*Then roast the peanuts on low flame.
*Roast them until the peel starts crackling and turns slightly golden.
*Remove it in a plate and let it cool.
*Now rub the peanuts with your hands to remove it's peel, blow and get
rid of peel from the peanuts.
*Now add the peeled peanuts to the spice-coconut mixture jar and
process till combined and peanuts are crushed.
*Do not add any water at this stage.
*Coconut-peanut masala is ready.
Cleaning, Stuffing and Frying Brinjal:
*Clean the brinjal by making X mark at the bottom, it ensures that it's
clean.
*Wash and soak them in water for some time.
*Now let it drain in the colander, until it's all dry.
*Now tightly stuff the prepared masala in the baingan. If the the
masala is extra, don’t worry we are going to use it in the gravy.
*Freeze the baingan for 10 mins, this will ensure that the masala doesn’t
fall off while frying.
*Take a kadhai, add oil and let it get hot.
*Place the baingan in the hot oil, Fry them till the colour of the
baingan has changed.
*Flip them occasionally, now cover and simmer for 10 mins.
*Check if done, switch off the flame.
Gravy Preparation:
*Heat oil in a kadhai, add mustard seeds and curry leaves, let it
splutter.
*Add onion and cook till translucent.
*Now add tomatoes and some salt and cook till mushy.
*Now add red chilli powder, turmeric powder and the leftover masala
stuffing to it.
*Roast for some time and add tamarind pulp, jaggery and ½ cup water,
*Now check for seasoning and add salt or chili if needed.
*Now add jeera powder, mix well.
*Place the fried baingan in the gravy.
*Mix very gently.
*Cover and simmer for 10 mins.
*Sprinkle chopped coriander leaves and serve hot along with biryani.
