Sick Of Baingan Bharta? Try This Stuffed Masala Baingan Recipe
Do you also struggle like me while planning what to cook on these summer days? With limited veggies available (I mean, there are so many available, but you know, both me and S are so fussy!!) I always end up cooking lentils and pastas over dinner. I KNOW…I KNOW…..that’s not healthy! So, I have taken up the challenge to feed ourselves some vegetables in the best possible tasty ways.
I use a Phillip’s Induction Cook-Top which somehow, restricts my mode of cooking. That is to say, I cannot roast a brinjal/aubergine/baingan/begun over a flame. Either I have to stuff it inside my Morphy Richard’s OTG for an hour or so OR I have to make Punjabi-style Baingan Bharta (By the way, I have that recipe here on my blog, too!!). Fed up of having it in both ways, this time I tried making something I used to have in my childhood when my mom cooked.
Here’s the recipe:
- 500 gms. Baby Aubergines/Brinjals/Baingan/Begun
- A Pinch of Asafoetida/Hing Powder
- 2 tsp. Cumin Powder
- 1/2 tsp. Cumin Seeds
- 2 tsp. Coriander Powder
- 1/2 tsp. Garam Masala Powder
- Salt to Taste
- 1 tsp. Turmeric Powder
- 1 tsp. Ginger Paste
- 2 Tbsp. Tomato Ketchup
- 1 tsp. Dried Mango Powder/ Amchur Powder OR 1 tsp. Lemon Juice
- 1 Tbsp. Mustard Oil
TIME TO STIR IT UP!
- Wash and pat dry the aubergines/brinjals/baingan. Now, slit
them longitudinally into four, however, not all the way through. Stop as you reach the stalk of vegetable. This would keep the brinjals intact and hold their shape as they get cooked.
- Now, mix all the dry ingredients along with the ketchup (except the Cumin Seeds). This is the filling which will be stuffed inside the brinjals.
- Now, take each of the aubergines/brinjals, and stuff the filling inside generously. Save some of the filling for the gravy.
- Heat some mustard oil in a non-stick pan. temper it with the Cumin Seeds. Now, mix some water withe the leftover spice filling. Put it in the pan and stir it for next 4-5 minutes on medium flame.
- Take each of the brinjals by their stalk and place them carefully in the pan. Take care of not crowding the pan otherwise it would be tough to give them a gentle stir!
- Cover the pan and cook it for next 20 minutes on medium flame. If you see the spices sticking to the base of the pan, add some water to it. In every 5 minutes, give a gentle stir to the brinjals so that it gets cooked on all sides.
- Once you get the veggies cooked, taste the salt. If necessary, add some to balance the flavors.
SERVES: 3 persons.
Normal Rotis or Chapattis. Would also be good with Paranthas.