Bhagara Baigan
Stuffed aubergine with masala paste served with naan bread, roti or rice.
Servings
4-6people
Cook Time
60+mins
Servings
4-6people
Cook Time
60+mins
Ingredients
Instructions
  1. Wash the aubergines and slice into halves with the stem still attached to the aubergine.
  2. Add the aubergines to a bowl of water with some salt, and fully submerge and soak while the rest of the dish is being prepared.
  3. Shallow fry or roast the onions in 3 tablespoons of oil until they are light brown (about 8 – 10 minutes on a low heat).
  4. Then grind the onions into a paste using a pestle and mortar or a food blender.
  5. Shallow fry the peanuts, poppy seeds, coriander seeds, sesame seeds, charoli seeds, coconut, fenugreek seeds, mustard seeds, red chillies and cinnamon in 2-3 tablespoons of oil.
  6. After frying grind this all into a fine paste to form a masala mixture.
  7. Mix this ground masala with the Bhojwar masala powder and the ground onion paste.
  8. Stuff the aubergines with about ¾ of the combined paste and keep the remaining paste separate.
  9. Shallow fry the curry leaves, ginger and garlic paste, turmeric and the remaining masala paste in a saucepan.
  10. Add the stuffed aubergines and fry on a low heat till they soften (try to keep them intact).
  11. Add the tamarind paste and a little water. Cover the pan with a lid and cook on a slow heat till tender (approximately 15 – 20 minutes).
  12. When almost cooked, check taste for salt and add if required.
  13. Finish with chopped coriander leaves and serve with naan bread, roti or rice.