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