Bharwan Baigan
Equipment
- Shallow dish
- Kadhai
- Heavy-based Pan
Ingredients
- 500 g Aubergines (Eggplants) (2 small), trimmed
- 4 tablespoons Mustard oil
- 2 Onions chopped
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1/4 teaspoon Cloves ground
- 2 teaspoons Coriander ground
- 1 teaspoon Turmeric ground
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Chilli powder
- 250 g Tomato (1 large), diced
- Salt
Instructions
- Slice the aubergines lengthways, keeping them joined at the stem. Place in a large shallow dish, sprinkle with salt and, set aside.
- Heat the oil in a kadhai or heavy-based pan over high heat. Reduce the heat, add the onions and fry for 2 minutes, or until translucent. Add the ginger and garlic pastes and stir-fry for 1 minute, then sprinkle over 1 teaspoon water.
- Add the ground spices together with the tomato and season with salt. Stir-fry over medium heat for 2 minutes, then remove from the heat and allow to cool.
- When cool, fill the aubergines evenly with this mixture, then place them back in the same pan, cover and simmer for 5-7 minutes, turning once or twice, until hot.
Video
Nutrition
Serving: 6gCalories: 130kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 9mgPotassium: 359mgFiber: 4gSugar: 6gVitamin A: 419IUVitamin C: 11mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!