Bharvaan Baingan

Name: Bharvaan Baingan
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 6 baby eggplants, stalk trimmed and partially slit into quarters; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon chili powder; 3 tablespoons grated dried coconut; 1 teaspoon finely chopped garlic; 1 teaspoon tamarind paste; 3/4 teaspoon black mustard seeds; 6 to 8 curry leaves; 2 dried red chilies; 1 dash salt, or to taste; 3 to 4 tablespoons vegetable oil, or canola or sunflower oil; Cilantro leaves, for garnish

Indian baby eggplant is prepared by stuffing it with a delicious, tangy spice mix and is often served with rice and garlic-flavored yellow lentils.

⭐ 3.8 (58 reviews) Prep: 40 minCook: 25 minTotal: 65 minYields: 6 servings

Category Tags:

Dinner Lunch Side Dish Appetizer

Cuisine Tags:

Indian

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Instructions

Combine coriander, cumin, turmeric, chili powder, dried coconut, and chopped garlic in a bowl. Incorporate tamarind paste and salt to form a thick paste.
Stuff the eggplant slits with the prepared spice paste.
Heat oil in a pan. Add mustard seeds, dry red chilies, and curry leaves; cook until spluttering stops.
Add the stuffed eggplants to the pan and cook, stirring occasionally, until done, ensuring the filling stays intact.
Garnish with fresh cilantro and serve.

Nutritional Info (per serving)

Calories: 340 kcal

Carbohydrate: 55 g

Cholesterol: 0 mg

Fiber: 15 g

Protein: 5 g

Saturated Fat: 5 g

Sodium: 80 mg

Sugar: 22 g

Fat: 15 g

Unsaturated Fat: 0 g