How to make Bharwan Baigan (with peanut) -

Small brinjals stuffed with peanuts and other masalas.

This recipe is contributed by Member Shweta Kalne.

Main Ingredients : Brinjals (बैंगन), Peanut

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Bharwan Baigan (with peanut) checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Doodh Nakhela Leelva, Parwal Soya Keema, Kashmiri Paneer Masala, Broccoli, Aloo And Tofu Ki Sabzi.

Bharwan Baigan (with peanut)

Bharwan Baigan (with peanut) Recipe Card

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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bharwan Baigan (with peanut) Recipe

  • Brinjals slit 6-8 small

  • Peanut

  • For stuffing Peanuts powder 1 cup

  • Ginger-garlic paste 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Garam masala powder 1/2 teaspoon

  • Dry mango powder (amchur) 1/4 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

Method

Step 1

In a large bowl combine together roasted peanuts, ginger-garlic paste, red chippi powder, turmeric powder, coriander powder, garam masala powder, dry mango powder and salt with sufficient quantity of water to make a thick paste.

Step 2

Stuff half the peanut paste in the baingan and keep it aside. Heat oil in a kadai and add mustard seeds, cumin seeds. When it starts spluttering add stuffed baingans to it.

Step 3

Cover and cook for five minutes. Add the remianing peanut paste and cook till baingans are tender. Sprinkle little water if required. Serve hot garnish with chopped coriander leaves.

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