Bagara baingan gravy (Stuffed brinjal in rich gravy)

bagara baingan

Everyone doesn’t like Brinjal. Few of us think it is awesome, while few others think it is just okay. But the fact remains, with the right amount of oil, we can enjoy it in different ways. Most of us have enjoyed normal brinjal curry. Now, Let us try a variation – Brinjal in a rich gravy with a stuffing inside.

Few years back, I wasn’t fond of brinjal. But after marrying a person who loves Brinjal, I can say this is history. I started making it and eating it. Now I try different experiments with the same vegetable as it is easily available everywhere.

This particular recipe requires small round or small long brinjals (This variety is abundant in India but outside India, you may need to visit an Indian market ). The brinjal is filled with and fried before being added to a rich gravy.

Let’s get to the recipe. This is dedicated to all the brinjal–lovers and also the brinjal-haters. I hope this recipe changes you!

I hope you will enjoy making this just like I did and do share how it turned out for you.

Ingredients –

Main ingredient – 10 brinjals
( Round ones are perfect but here I used long ones )

For the stuffing –
1/2 cup roasted peanuts
1/2 tbsp desiccated coconut
2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt to taste
Small cinnamon stick
2 tbsp lemon juice

For the gravy

2 medium onions roughly chopped
1 tsp mustard seeds
1 tsp cumin seeds
2 green chillies finely chopped
1 tsp ginger paste
1 tsp garlic paste
6 – 7 cashews
3 tbsp milk
Salt

Recipe –

1. Grind all the ingredients mentioned under “stuffing” in a mixer grinder. Set aside.

2. Slit brinjals with a plus sign at top to let you fill a stuffing.

3. Keep slit brinjals in salt water for ten minutes.

4. Pat dry the brinjals, and fill the stuffing powder using a spoon. You can even tie the brinjal using a thread such that stuffing doesn’t spill out (optional)

5. Heat oil in a wide bottomed pan, add the stuffed brinjals into it and shallow fry.

6. Once the brinjal pieces become brown on all sides, remove and set aside. [ If used a thread, untie the thread here]

7. In the same oil, add mustard and cumin seeds. Once they splutter, add onions. Cook till onions turn golden brown.

8. In the meantime, soak cashews in milk for ten minutes and then grind into a smooth paste. Set aside.

9. Once the onion is cooked, add ginger garlic paste and cook till the raw smell fades away.

10. Once it’s cooked, add the left over stuffing mixture and give it a stir. Adjust salt according to taste.

11. Add cashew paste and let it cook for a minute or two.

12. Now add the set aside fried stuffed brinjal into the gravy and simmer it for 5 minutes.

13. Adjust water if gravy is very thick. Switch off the gas when gravy is of right consistency. Take off the stove.

Serve with roti or rice and enjoy as your meal is ready !!

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2 thoughts on “Bagara baingan gravy (Stuffed brinjal in rich gravy)

  1. Pingback: Vankaya Pachadi (Brinjal/Eggplant Chutney) | ãhãram

  2. Pingback: North Karnataka Badanekai yenagai/ Small purple Brinjals in a sweet & nutty sauce | Keli Paan

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