Our fourth-youngest sibling is at the Indian grocery store. She calls me.
“They have those small round eggplants, you want some?”
“Not really.” I respond, she can’t see the broad smile I have on my face.
“You sure?” she asks, again.
I laugh. “Why? Would you like me to fix them?”
She bursts out laughing. “Yes. I’m picking them up.”
I recall stuffed eggplant was one of Mama’s favorite sabzis. Years later, when she was in poor health, I would fix it for her whenever she had a craving to eat it.
Eggplants are also known as Brinjal or Aubergine and are cooked in a variety of ways.
Bharwa Baingan (Stuffed Eggplant)
Ingredients
- 8 small round eggplants
- 2 medium onions (finely diced)
- 2 large tomatoes (diced)
- 1 tsp salt (or to taste)
- 4 tbsp cooking oil (to fry the masala mixture)
- 2 tbsp cooking oil (to cook the eggplants)
Masala Mixture
- ¼ tsp tumeric powder
- 1 tsp cumin powder
- ½ tsp garam masala
- ¼ tsp red chili powder (or to taste)
- 1 tbsp green cilantro (chopped)
Instructions
Prepare Ahead
- Wash the eggplants. Leaving a small portion of the stalk intact, make a crisscross cut at the rounded edge, splitting the eggplant into four parts held together by the stalk. Set aside.
To Cook
- Heat 2 tbsp oil in Wok or skillet.
- Add the onions and fry onions till ¾ brown.
- Add all the masala mixture, and fry for a few more minutes until fragrant.
- Add the chopped tomatoes and sauté until they start to curl, and the oil starts to surface on the edges of the pan.
- Pour the masala mixture into a bowl and cool until it is easier to handle.
To Stuff the Eggplant
- Using a teaspoon, stuff the inside of the eggplants with masala mixture.
- Heat another 2 tbsp oil in the same wok or pan.
- Add the stuffed eggplant.
- Sprinkle about 3-4 tablespoons of water over the eggplants.
- Cover and cook on low heat till tender, stirring occasionally, and carefully so that the eggplants don't break apart, until done. Approximately 15 minutes.
- Garnish with Cilantro.
Notes
Goes well with a dal and rotis or tortillas, or dal and rice. I enjoy it on toast, too.
Variations:
1. If you're pressed for time, just rub the eggplant with the masala. Sauté the onions and tomatoes, and then toss in the eggplant and follow the recipe.
2. Omit the onions and tomatoes. Add ½ teaspoon of amchur (mango powder, available at any Indian grocery store) to the masala. Then rub the masala and salt on the inside of the eggplants and cook them as per the recipe.
Comments are closed.