Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.
Baingan, or eggplant, is a very popular vegetable that is prepared across the length and breadth of India. The stuffed eggplant dish we are preparing today is a North-Indian dish that is prepared in the Punjabi style.
You can serve this dish as a side dish with roti or some crisp parathas.
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- 250 grams small round baingan (eggplant)
- 2 tbsp vegetable oil
- 1 large tomato, chopped
- 2 tsp hara dhania (cilantro), chopped
- 1 tsp coriander powder
- 1/2 tsp amchur (mango powder)
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 1 tsp salt
- Remove the stalks of the baingan (eggplant). At the round end of each baingan, make two cuts at a right angle to each other. Don't cut all the way down. The cuts should be about three-quarters (3/4) of the way down, so that the baingan remains whole. See video below for reference. Set aside.
- In a large bowl, add all of the spices and salt. Mix well.
- Stuff each baingan with the spice mixture.
- Heat the oil in a pan on high heat; then reduce the heat to low. Place all of the baingan in the pan. Cover with a lid.
- At regular intervals of 2-3 minutes, lift the lid and turn over the baingan till they are about 80-85% cooked.
- Add the tomatoes and cover with the lid. Cook for 2 minutes.
- Remove the lid and stir-cook the tomatoes till they are nice and soft. Keep stirring continuously.
- Garnish the stuffed baingan dish with some chopped hara dhania. Serve hot.
Punjabi Bharwan Baingan (Stuffed Eggplant) Recipe
© 2020 Rajan Singh Jolly