-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:Peanuts
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Bharwa Baingan, a quintessential dish revered in the myriad cuisines of India, offers an exquisite symphony of flavors, elegantly wrapped in the lushness of eggplants. This vegan rendition carefully selects tender baby eggplants, slicing them just enough to create pockets that are artfully stuffed with a meticulously roasted blend of spices, peanuts, and coconut, offering a tapestry of textures and flavors. Each eggplant is then pan-fried to perfection, ensuring the spices meld harmoniously within, resulting in a dish that is as nutritious as it is flavorful. Accompanied by a rich, tangy, and slightly sweet tomato-based sauce, this Bharwa Baingan recipe transcends the ordinary, delivering a vegan masterpiece that promises to delight the palate.
Ingredients
- 1/4 cup peanuts, roasted
- 2 tablespoons desiccated coconut
- 1 teaspoon cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 2 tablespoons tamarind paste
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
Steps:
- Wash and slit the baby eggplants into four, keeping the base intact.
- Dry roast peanuts, coconut, cumin seeds, and coriander seeds. Grind into a fine paste with garam masala and turmeric.
- Stuff the eggplants with the spice blend.
- Heat oil in a pan and fry the stuffed eggplants until partially cooked.
- Set aside the eggplants. In the same pan, add onions, garlic, ginger, and green chilies. Sauté until golden.
- Gently place the eggplants back into the pan, cover, and cook on low heat till done.
- Serve hot with flatbread or rice.
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Cuisines, Dairy-Free, Dinner, Indian, Lunch, Savory | No Comments » on Bharwa Baingan