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| Bangan bharwa |
Baigan Bharwa (kaloungi) is a delicious dish from Uttar Pradesh. In this dish brinjals are stuffed with a combination of roasted spices along with onions and garlic. Onion and Garlic is just optional ingredient to add in masalas of bharwa. Brinjal are three types of colour, You can use any type of brinjal like green, white or black.
Ingradeints-
250 grams baingan (eggplant)
2 teaspoon coriander chopped
½ teaspoon chilli powder
¼ teaspoon haldi (turmeric)
1 teaspoon amchur (mango powder)
Salt to taste
2 tbspn oil
½ tspn methi (fenugreek)
½ tspn carom seed
1 tspn jeera (cumin seed )
1 ½ kalonji (nigella)
1 tablespoon saunf (fennel seed)
2 teaspoon coriander chopped
½ teaspoon chilli powder
¼ teaspoon haldi (turmeric)
1 teaspoon amchur (mango powder)
Salt to taste
2 tbspn oil
½ tspn methi (fenugreek)
½ tspn carom seed
1 tspn jeera (cumin seed )
1 ½ kalonji (nigella)
1 tablespoon saunf (fennel seed)
Method-
· Wash and pat dry the baingan(brinjal). Make a slit taking care not to cut them apart.
· Roast all the masala and make a fine powder and keep aside.
· Heat oil in a pan, Add haldi, salt, amchur, saute for a second and turn off the heat.
· Now add in the roasted masala and chopped coriander, and mix.
· Stuff all the baingans with this masala. Set aside the left over masala to be added later.
· Heat oil in a pan; add the baingan (brinjal) and saute for a minute.
· Cover with a plate so that you can put water on the plate. Cook till the baingan is soft but does not lose the shape. Stir occasionally.
· Add the left over masala and switch off the heat.
