Bharwa Baingan Masala

                                             

                        bharwa baingan masala

Bharwa Baingan Masala

Very few people like to eat baingan but if you prepare baingan in this way then all the member of your family will be happy to eat it. In this recipe, we prepare a mixture with onion, tomato, ginger, garlic, green chili and some Indian spices which is filled in the baingan and then fry it. Small baingan are used for brawana masala baingan. Stuffed masala baingan should be always cooked in mustard oil, which increases its flavour increases. Cut the baingan while filling the masala, do not cut it beforehand

Type---     Side dish                         Preparation time---10 minutes

Cuisine--Indian (Punjabi)          Cooking time---       20 minutes

Servings---4 people                        Total time---            30 minutes

Ingredients:

• 250 gram---small eggplant, brinjal(baingan)

• 2---onion (roughly chopped)

• 1/2 inch---ginger(grated)

• 6 cloves---garlic(peeled)

• 2---green chili(chopped)

• 1/2 tsp---cumin seeds(jeera)

• 1/2 tsp---turmeric powder(haldi)

• 1/2 tsp---red chili powder (lal mirch powder)

• 1 tsp---dry coriander powder (dhaniya powder)

• 1/4 tsp---dry mango powder(aamchur)

• 1/2 tsp---garam masala

• 5 tsp---mustard oil(sarson tel)

• pinch of asafoetida(hing)

• 3/4 cup---tamarind water (imli ka paani)

• according to taste---salt(namak)

Method:

• Heat a pan on low medium flame. Put onion, garlic. ginger, green chili.

• Cook it for 2 minutes. Take out in a plate, grind it when its cool.

• Heat 2 tsp mustard oil in a pan until the smoke arrives. Put onion paste, cook it for 3 minutes, when paste gets golden colour, put salt, red chili powder, turmeric powder, mango powder, dry coriander powder

• Mix it properly, keep stirring it continuously, when paste leaves the pan, turn off the gas

• Take out the mixture in a plate, let it cool down.

• Divide the brinjal into four parts, without cutting the stem of it

• Mixture fills in the baingan with the help of spoon.

• Keep the remaining mixture aside.

• Heat 3 tsp mustard oil in a pan.

• Heat the oil till the smoke arrives. put cumin seeds and hing, when the cumin seeds is crackling, put remaining mixture, cook it for 2 minutes.

• Put baingan one by one, keep stirring it gently.

• cook it on the low medium flame.

• After 2 minutes, add 3/4 cup of tamarind water.

• cover it and cook it for 7 minutes, flip the brinjal time to time so that it can be cooked all around.

• when the brinjal is cooked and gravy is thick, switch off the flame.
• put it into serving bowl. you can enjoy it with parantha,roti,rice

Tips:

• Use small baingan for masala bharwan baingan.
• Bharwan masala baingan should be cooked in mustard oil.