Bharwa Baingan

Ingredients

• 250.0 g Potato
• 250.0 g Brinjal
• 1.0 tsp Mango
• 3.0 tbsp Mustard Oil
• 0.5 tsp Turmeric Powder
• 1.0 tsp Red Chilli Powder
• 1.0 tsp Salt
• 1.0 tsp Garam Masala
• 1.0 tsp Coriander Powder
• 1.0 tsp Cumin Powder

Cooking Steps

1. Firstly, in a bowl or a plate mix all the six spice powders along with salt – garam masala powder, chilli powder, turmeric powder, coriander powder, cumin powder and amchur (dried mango) powder and salt. Keep aside.
2. Rinse the eggplants and dry them with the kitchen towel. Slice off the stem from the eggplants and the bottom part if you prefer.
3. Slit each eggplant into 4 parts taking care that you don’t cut the entire eggplant. Stuff them with the spice powder mixture evenly. Keep all the stuffed eggplants aside.
4. Peel and dice the potatoes to 1.25 inches cubes or pieces. If using baby potatoes then chop if they are medium sized. If they are small, then just keep them whole with or without the peel.
5. In a heavy wok (kadai) or heavy bottomed frying-pan, heat the oil. Keep the heat to a medium-low or medium.
6. Then add the chopped potatoes. Saute the potatoes till they change colour and get lightly golden and crisp from the edges.
7. Add the stuffed eggplant, stir and sauté them for a minute. Then cover the pan and cook the stuffed eggplant on a low heat.
8. Check a couple of times and stir the veggies. Cover and then continue to cook. If you find that the veggies are sticking to the pan, add in a splash of water. Mix and deglaze. Cover and then continue to cook.
9. Once the eggplants are cooked, softened and fork tender, then add the remaining spice powder mix.
10. Stir well and saute for a minute. Check the taste and add more salt if required.
11. Serve bharwa baingan ki sabzi hot or warm with phulka or plain paratha or bread. You can also pair it as a side with any North Indian meal.
12. It can also be packed for lunch box. For best taste enjoy this dish hot or warm.