Stuffed Eggplant( Brinjal or Aubergine) or Bharvaan Baingan


Even the hardcore non-vegetarians will plead for more of this vegetarian delicacy, it's Yummalicious! This vegetable ooops I just found that eggplant is actually a fruit but treated as a vegetable. Yay, I learned something new today. This fruit is known in different names: Eggplant in Europe and the US, Brinjal in India, Aubergine or Melangene. It's also found in different shape, size and color: light purple, dark purple or white. I haven't tasted the white eggplants yet, but the light purple and the dark purple varieties taste almost the same. In India small light purple varieties are common, but in the US dark purple large eggplants are common and I have even seen long skinny purple varieties in some Asian markets. I love the soft and mushy constituency of the cooked eggplants. I often grill eggplants, make eggplant rice, often make Kerala style eggplant in coconut curry sauce. Besides these, I haven't tried anything fancy with them. I was aware that I could make stuffed eggplants,

What you will need

Baby eggplants or brinjal, whole- 10-12

Oil- 2tbsp for sauteing onion+2tbsp while cooking eggplants

Cumin seeds- 1tsp

Fennel seeds- 1tsp

Fenugreek seeds- 1tsp

Onion, diced small- 1

Garlic, minced- 1tsp

Ginger, minced-1 tsp

Crushed red pepper flakes- 1 tsp

Dried Fenugreek leaves or kasuri Methi- 1 tbsp

Tamarind paste- 2tbsp

Coconut grated, fresh or frozen- ¾ cup

Brown sugar or jaggery- 2 tsp

Coriander powder- 2 tsp

Turmeric powder- ¼ tsp

Chili powder- 2 tsp or depending upon your spice.

Garam masala- 1tsp

Salt- to taste

Water- 2 cups + 3 tbsp

Cilantro, chopped- 1 handful

Mustard seeds- 1tsp

Whole dry red chili- 2

Curry leaves- 1 sprig

Oil- 1tbsp


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