This is a unique dish of eggplant 🍆.
This recipe have different versions in different states of India ,but it is basically a Hyderabadi dish. And you can enjoy it with Roti, Paratha and Naan and even with steamed rice 🍚
Even you can make the spice blend ahead and store in a sterilized glass jar. You can also adjust the spice level according to your taste.
Let’s make Stuffed eggplant/Bharwa Byangan…in my style 👇👇👇
Type- Curry
Preparation time- 15-20 minutes
Cooking time- 25-30 minutes
Ingredients:
- 6 small eggplants
- Roasted spices- 8-10 whole dried red chillies,1 tbs cumin seeds,1 tbs coriander seeds with that roast 1 tbs poppy seeds,7-8 cashew nuts,7-8 peanuts,2 tbs dessicated coconut
- 2 tbs ginger garlic paste
- 1 small tomato for blending
- 1 small tomato chopped
- Salt to taste
- 2 tbs tamarind water
- 1 small onion paste
- 2-3 slit green chillies
Procedure:
- First roast all the spices,then let it cool down and then grind them coarse
- Take an eggplant and then cut it diagonally keeping the stem intact
- Then with the help of a spoon fill the spaces between the eggplant
- Fry the eggplants for 2-3 minutes on a medium flame
- Now to it add the onion paste and fry till the color changes and the raw smell goes and then add 2 tbs ginger garlic paste
- Keep on cooking until the raw smell goes
- Add 1 small tomato chopped and keep on cooking until its soft
- Then add the remaining spice blend
- Cover and cook for 10 minutes on a medium low flame
- Then add 2 tbs tamarind water and add 2-3 green chillies
- Again cover and cook for 10 minutes on a medium low flame and its done
We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇
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