Indian cuisine · Vegetable Dishes

Bharwan Baingan

Small eggplants slit crosswise, stuffed with toasted peanut-sesame masala and braised soft in a covered pot.

Ingredients · for 4 servings

• 1 kg small eggplants
• 80 g peanuts
• 3 tbsp sesame seeds
• 3 tbsp grated coconut
• 2 tbsp coriander seeds
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 tbsp tamarind paste
• 1 onion
• 6 tbsp oil
• Salt

Instructions

1. Wash the eggplants, leave the stem on and slit each fruit crosswise from below up to just under the stem, so it stays held together.
2. Toast the peanuts, sesame seeds, grated coconut, coriander seeds and cumin one after another in a dry pan for 2-3 min. each until fragrant and light brown, then let cool and grind coarsely in a blender.
3. Mix the ground mixture with turmeric, chili powder, tamarind paste, 1 tsp salt and 3 tbsp water into a firm paste and press it into the slits of the eggplants.
4. Heat the oil in a wide pot, fry the finely chopped onion for 5 min. until golden-brown and fry the leftover masala paste for 2 min.
5. Place the stuffed eggplants close together, pour in 150 ml water and braise covered over low heat for 25-30 min., turning gently every 10 min., until completely soft.
6. Remove the lid, reduce the sauce for 5 min. until it clings thick to the eggplants, and serve with roti or rice.