Name: Stuffed baby brinjals/ bharwa baingan (no onion, tomato gravy) recipe by Manjary Ankul Baria at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: Baby brinjals 250gms (Baingan); Red chilli powder 2tsp (lal mirchi); Turmeric powder 1/2 tsp (haldi); Coriander powder 3tsp (dhania powder); Garam masala 2 tsp (goda masala powder); Salt to taste (namak); Asafoetida pinch (hing); Coriander leaves 1/4 cup (dhania patti); Ginger (adrak); Garlic (lehsun); Green chilli 2-3 (hari mirchi); {Peanut (moongphali); Sesame seeds (til); Dessicated coconut (nariyal) 1/4cup}; Oil (Tel); Water (pani); For garnishing: Coriander leaves (dhania patti); Onion rings (pyaz )

Ingredients Serving: 3

Baby brinjals 250gms (Baingan)
Red chilli powder 2tsp (lal mirchi)
Turmeric powder 1/2 tsp (haldi)
Coriander powder 3tsp (dhania powder)
Garam masala 2 tsp (goda masala powder)
Salt to taste (namak)
Asafoetida pinch (hing)
Coriander leaves 1/4 cup (dhania patti)
Ginger (adrak)
Garlic (lehsun)
Green chilli 2-3 (hari mirchi)
{Peanut (moongphali)
Sesame seeds (til)
Dessicated coconut (nariyal) 1/4cup}
Oil (Tel)
Water (pani)
For garnishing: Coriander leaves (dhania patti)
Onion rings (pyaz )

Instructions

Wash the brinjals and make 2 slits to form a cross without breaking them. Soak in water till we need it.
Take small jar add red chilli powder, turmeric, coriander powder, garam masala, salt, ginger, garlic, green chilli, coriander leaves. Make a powder by grinding it
Take the brinjals and start stuffing the prepared masala to it and keep it aside.
Heat a heavy bottom kadhai, add oil, hing and add the stuffed brinjals and let it cook on low flame. If needed sprinkle some water. Keep stirring in between for even cooking.
Dessicated coconut, sesame seeds, peanuts, add them in a grinder and grind it to a powder/paste whatever is comfortable.
Once the brinjals are almost cooked, add peanut ground powder. If you have any masala remaining, you can add that also with this masala and let it cook on low flame. Mix gently.
Now you can sprinkle some garam masala and coriander leaves to finish it and switch off the flame. Can transfer it to a serving plate.
Garnish with onion rings and coriander leaves.
Note: you can dry roast peanuts, til and coconut. If you don’t have dessicated coconut you can use dry coconut pieces.

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