Bharwan baingan dry recipe
Bharwan baingan dry recipe is a flavorful dry side dish perfect to go with roti. I love the ajwain flavour along with mild mint and coriander flavour in this recipe. Quick video, step by step pictures.
Servings: 4
Ingredients
- 4 Baingan/ Brinjal large sized
- 2 Onion
- 1 Tomato
- 3 Green chilli
- 1 inch Ginger piece
- 7 Garlic cloves
- 2 tbsp Mint leaves
- 1/4 cup Coriander leaves packed
- 1/4 cup Besan sifted
- 1/2 tsp Ajwain
- 1 tsp Cumin seeds powder
- 1/2 tsp Garam masala
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric
- Oil 4 tbsp
- Coriander leaves to garnish
- Salt as needed
Instructions
- Cube cut onion, de seed tomato and cube it too. Chop green chilli roughly. Keep other ingredients ready & prepared.
- Heat a pan with 2 tbsp oil. Add peeled garlic, ginger and green chilli followed by onion. Stir fry for a minute and add tomato, mint, coriander leaves.
- Cook till tomatoes are soft (2-3 minutes). Transfer to a plate for cooling.
- Place in a blender with turmeric powder, red chili powder, garam masala powder, salt, Ajwain, cumin seeds powder and besan.
- Grind to a coarse paste. Check for spice and salt and adjust.
- Remove the green portion of brinjal leaving the hard part. Slit the brinjal from other side (bottom) into four. Run the knife until 3/4th of the brinjal.
- Check if there is no insect. Stuff the brinjal with ground masala using spoon.
- Heat 2 tbsp oil in a non stick pan. Arrange the brinjal in oil. Cook covered in low flame.
- Turn the brinjals after 2 mins. Continue cooking covered. Repeat the same so that all 4 parts of the brinjals are sauteed.
- As you turn and cook, the masala turns fragrant and brinjals are cooked soft too. Garnish with coriander leaves to serve.
Notes
- Cooking in low flame ensures the inside of the brinjal gets cooked.
- Don't choose too big brinjals. Select the smallest available so that it gets cooked easily.
- Overcooking makes the brinjal loose it's shape. Also while turning towards the end of cooking time, the brinjals will be soft to handle. Be gentle while turning.
- Adding right amount of spice and salt is important as it helps the brinjal turn out perfect taste. otherwise it will be very bland.