| Recipe Name:
Bharwa bhaingan |
| |
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| Category:
Indian Regional |
Sub Category:
Andhra |
|
| Prep Time |
Cook Time |
Serves |
| 15 mins |
25 mins |
8 |
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Ingredients: |
| Brinjals(Eggplant) |
|
8-10 nos |
| Onions |
|
3 nos chopped and roasted |
| Roasted groundnuts powdered coarsely |
|
3 tbsp |
| Grated fresh coconut, roasted |
|
3 tbsp |
| Cloves, roasted |
|
1 tsp |
| Red chilli powder, roasted |
|
2 tsp |
| Dhania-jeera mixture roasted and powdered |
|
2 tsp |
| Coriander leaves,chopped and roasted |
|
1 small bunch |
| salt to taste |
|
|
| Oil |
|
2 tbsp |
| Mustard and jeera seeds |
|
1/2 tsp each |
| Curds |
|
1/2 cup |
|
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Method: |
- Wash and the clean brinjals. Make 2 slits to form a cross.
- Rub them with some curd and salt and set aside.
- Mix all the roasted masala in the blender with some curd to make a smooth filling. Stuff some of this mixture into each slit of the brinjals.
- Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
- Any mixture which is remaining can be now added to cover the vegetable.
- Add some water.
- Simmer till the vegetable is tender and done.
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