Bharwan Baigan - Indian Style Stuffed Aubergines

Vegetarian dishes are an integral part of South Indian food , Euchre 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 checkout, BBQ recipe Fish Braai 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, have a look at, Music this is one of the classic ways of cooking the vegetable also see, Wall Display Cases 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 why not visit, RC Airboats Chillies - 3
- Coriander Leaves - 1/4 Cup
- Cumin Seeds consider, Photography - 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 , Gold Jewellery 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 look at, Music the tamarind in hot water also look at, RC Fast Cars 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, have a look at, Coin collecting Guides green why not visit, CB Radio Equipment 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 , Robotics Hobby Guide for Parents and combine the mixture
- Gently pull the aubergines apart and use your fingers to put the stuffing inside look at, Sugar Free Corn Currant Muffins - do not over-fill the aubergines as it may split during the cooking process
- Cover the stuffed aubergines and place also see, Tribal Weaving Styles in a refrigerator until you are ready to bring them out to cook - this will help the stuffing settle inside also look at, Poker Hands 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, How to Origami and add the curry leaves and asafoetida
- After the curry leaves start changing colour, consider, CB Radio Accessories bring out the aubergines, place also see, RC Helicopters them in the pan and turn up the heat consider, Alomancy 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 , RC Helicopters out
- Then, cover the pan with a lid, lower the heat look at, Scrabble 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 consider, Mixed Media Collage the lid back on the pan and allow it to cook for another 10 to 12-minutes
- Then, remove the lid, lower the heat try, Geofiction 101: Creating Languages 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 consider, Scrabble 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 also see, RC Combat Robots of winter, try, Character Drawing you cannot go wrong with Stuffed Aubergines!