Side dish,

Bharwan Baingan or Stuffed Brinjal or Purbhora Begun

June 27, 2014 Motions and Emotions 4 Comments

Bharwan Baingan or Stuffed Brinjal or Purbhora Begun is a popular Indian recipe of Eggplant. Most of us do not prefer brinjal, however, this recipe will change your perception. Taste of Bharwan Baingan is similar to pickle. It has tangy taste of tamarind, little sweet taste of fennel seeds and you also get a sharp, hot burning taste of carom seeds. Actually, it has the blend of almost all Indian spices. Buy fresh brinjals for this recipe. While buying look for small holes on it , do not take them because it has worm inside.Cooking time is very less for this recipe than preparation time. You keep ready all your spices, then get set and start cooking...
Bharwan Baingan or Stuffed Brinjal or Purbhora Begun

Ingredients
Small round purple color brinjal (baingan / eggplant) - 8 to 10 numbers

For Filling

Gram Flour  (Besan) - 11/2 tablespoon
Carom seeds (Ajwain) - roasted and powdered, 1 teaspoon
Asafoetida (Hing) - A pinch
Coriander Powder- 11/2 teaspoon
Cumin Powder - 11/2 teaspoon
Red chilli Powder - 1 teaspoon
Fennel Seed - roasted and powdered, 11/2 teaspoon
Turmeric Powder - 2 teaspoon
Ginger Paste - 21/2 teaspoon
Mustard Seeds - 1 teaspoon
Tamarind Pulp - 11/2 tablespoon
Sugar - 1 teaspoon
Green Chilli - 2
Salt to taste
Refine oil for frying

Procedure
Wash brinjals and dry with kitchen towel. Now make slit on the brinjals length wise from the base towards the stalk and make another slit dividing each into quarters. So the four quarters are attached on the top with stalk. Check inside well whether it has worm or not. Now mix all the ingredients (except oil and mustard seeds) together to make the filling. If required can add little water to make the paste. Next Stuff each brinjal with the prepared stuffing and keep them aside. Keep the remaining paste.  Now heat oil in a pan, add mustard seeds. Once it starts crackling add brnjals and cook in a medium flame. When one side is done turn the other side. You can cover it while cooking. When brinjal is tender and almost cooked, add the remaining paste in the oil and add little water and cook for few minutes. Add green chilli. Serve hot with rice.






4 comments:

  1. Must try and it looks good. We will jump over the flavors and yes, brinjals; another fav.

    ReplyDelete
  2. That looks so yum! I follow you via Google+ Thanks for your lovely comment..

    ReplyDelete
  3. Looks spicy and delicious !!

    ReplyDelete

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