lunch
Bharwa Baingan
Stuffed Brinjal filled with a dry spice masala and cooked slowly until tender.
Ingredients
- Brinjal (Baingan)500 g
- Onion1 medium, sliced
- 2 tbsp besan
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 1/2 tsp amchur
- 3 tbsp oil
- salt to taste
- Prep
- 20 min
- Cook
- 28 min
- Serves
- 4
- Difficulty
- medium
- Cuisine
- Punjabi
- Diet
- Vegan
From the farm
Method
- 1Wash the Brinjal and slit each one lengthwise, keeping it joined at the base.
- 2Mix 2 tbsp besan, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1/2 tsp amchur and salt for the filling.
- 3Press the masala into each slit and set aside for 10 minutes.
- 4Heat 3 tbsp oil in a wide pan and arrange the stuffed pieces in one layer.
- 5Cover and cook on low heat for 28 minutes, turning gently every few minutes so all sides brown.
- 6Uncover, dry off any moisture and serve with hot roti.
Storage: Cool completely and refrigerate in a covered box for up to 2 days.
Leftovers: Reheat in a pan with a splash of water; avoid boiling it a second time.
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