Bharva Baingan

Stuffed Brinjal

Stuffed Brinjals traditionally is a North Karnataka dish. If you have ever had a north karnataka jowar roti thali you would be accustomed to this dish. I like it a Little sweet and sour along with a rich peanuty flavor. An all time favorite since my childhood and Loved by everybody alike. And a great side dish to serve along with rice and dal or just with plain rotis. Infact even better with jwalad rotti and some butter.

Ingredients

small Purple brinjals 200 gram

1/4 cup peanut roasted and skin peeled

4-5 tablespoon grated coconut 

2 teaspoon chilli powder

1 teaspoon haldi powder

2 tablespoon dhaniya powder

2 teaspoon jeera powder

2 teaspoon garam masala powder

salt to taste

tamarind pulp 5-6 tablespoon

jaggery 1/4 cup

dhaniya leaves for garnish

Seasoning

oil 3 tablespoon

mustard seeds 1 teapoon

4-5 garlic cloves crushed with skin

curry leaves 10-12

Method

Soak tamarind and then squeeze well and keep extract aside

Roast peanuts and peel the skin.

In small jar of mixy place all masala powders, coconut and grind for 5 seconds then add half peanuts and grind again to a coarse paste, now add remaining peanuts and whizz again for 5 seconds. You can use the tamarind pulp while grinding or use half pulp and half water to get this kind of coarse semi dry mixture.

Now put deep slits in the shape of a cross into the brinjals and stuff with the ground masala using a spoon. Keep some masala reserved for later.

Heat a kadai pour in the oil and when hot add the mustard seeds and let them pop once done toss in the garlic and fry for 5 seconds then add in the curry leaves and then add the stuffed brinjals and toss nicely. Once the brinjals are fried well add in the remaining ground masala, mix and fry for 2 minutes then add the jaggery and tamarind pulp along with some water and cover and cook on low flame until the brinjals cooked and water is evaporated. you will be left with a nice thick masala at the base 

The stuffed Brinjals should taste a little sweet and tangy. Tastes great with rice and dal or just with rotis.