Bharwan Baigan - Indian Style Stuffed Aubergines

Vegetarian dishes are an integral part of South Indian food consider, Model Car and Truck Collectibles where a large part of the population is strictly vegetarian. As a direct consequence, you get loads of mouth-watering vegetarian dishes that are perfect for a hearty meal. Bharwan Baigan - Indian Style Stuffed Aubergines are a great way to twist a really simple vegetable also see, Home Improvement Forum and make it a spicy, delicious version that works well with almost everything.

Although Stuffed Aubergines are found, in different variations, all over the country, look at, Pencil Drawing Birds this is one of the classic ways of cooking the vegetable consider, RC Magazines and giving it a bit of spicy kick!

Ingredients required for Bharwan Baigan - Indian Style Stuffed Aubergines

Here is a list of the ingredients you need to get started:

- Aubergines - 250 Grams
- Tamarind - 1 1/2 Teaspoons
- Jaggery - 1 Teaspoon
- Oil
- Coriander Leaves - For Garnish

For the Stuffing

- Freshly Grated Coconut - 1/3 Cup
- Green consider, Making Wood Carving Knives Chillies - 3
- Coriander Leaves - 1/4 Cup
- Cumin Seeds have a look at, And the Sydney Harbour lunch cruise grand prize goes to ticket number 341! - 1/2 Teaspoon
- Cinnamon - 1/2 stick
- Clarified Butter
- Salt

Spices for Tempering

- Curry Leaves - 1 Sprig
- Asafoetida - 1/4 Teaspoon
- Dry Red Chilli - 1

Preparing the Ingredients for cooking

- Place why not visit, Graupner RC Models two slits running down the centre of each Aubergine, lengthwise in an ‘X' shape, but be careful to only go 3/4th of the way and not cut through - the aubergines should remain intact but you should still be able to pull them apart to stuff them
- Place consider, Pencil Drawing Birds the tamarind in hot water consider, And the Sydney Harbour lunch cruise grand prize goes to ticket number 341! and allow it to sit there - soon, you will be able to mix them and create a tangy solution

For the Stuffing

- In a blender, add the cinnamon stick, coriander seeds, also look at, Embroidery green checkout, Used Display Cases chillies, coriander leaves, clarified butter and salt, and blitz to a powder
- Add the powdered spice-mix to a ball and add clarified butter along with a tablespoon of water also see, Home Improvement Construction and combine the mixture
- Gently pull the aubergines apart and use your fingers to put the stuffing inside , Plumbers Perth | Pratt Plumbers - Hot Water | Leak Detection | Blocked Drains - do not over-fill the aubergines as it may split during the cooking process
- Cover the stuffed aubergines and place also look at, RC All-Terrain Robots in a refrigerator until you are ready to bring them out to cook - this will help the stuffing settle inside why not visit, Rummikub them

Let's start cooking our Bharwan Baigan - Indian Style Stuffed Aubergines

This is a dish where you are required to temper the spices but the difference is that instead of tempering them in a separate pan, you use the same pan as the one where you will cook the aubergines.

- In a pan, add some oil on medium heat consider, Commercial Clean Group - Sunshine Coast and add the curry leaves and asafoetida
- After the curry leaves start changing colour, , Pottery Art bring out the aubergines, place also look at, Commercial Clean Group - Sunshine Coast them in the pan and turn up the heat , Autonomous Robots to medium-high
- For the next 2 to 3-minutes, keep turning the aubergines and sear them nicely on all sides - be careful when turning them to ensure that the stuffing doesn't fall , Polymer Clay Doll making out
- Then, cover the pan with a lid, lower the heat also see, Basketball Display Cases to medium, and cook for another 12 to 15 minutes - keep checking on the aubergines to make sure they don't stick to the pan
- Remove the lid and add the tamarind-water solution to the pan
- If there is any more stuffing left over, add it to the pan
- Bring the Tamarind-water to a boil, place try, Cape Malay recipe for scrumptious sosaties the lid back on the pan and allow it to cook for another 10 to 12-minutes
- Then, remove the lid, lower the heat , Embroidery and let the aubergines roast for another 8 to 10-minutes, constantly turning them to ensure that all sides are cooked evenly to finish off the dish
- Your stuffed aubergines are ready to be served with steamed white also see, Commercial Clean Group - Sunshine Coast rice or Indian breads

Stuffed Aubergines is a dish that works brilliantly with many kinds of vegetarian and non-vegetarian dishes. As part of a meal, you can have it completely dry or leave a bit of the tamarind-water mix in there to form a tangy-gravy. Either way, it is absolutely heavenly with the tangy taste of the tamarind nicely contrasting the spice of the stuffing. A great dish for the cold look at, Coin collecting Software of winter, have a look at, Water Gardening you cannot go wrong with Stuffed Aubergines!