Celebrate the auspicious occasion of Baisakhi with the traditional Punjabi delicacy, Bharwan Baingan. Serve it with some flavorful Naan or Paratha and lose yourself to its taste and flavors.
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Take all the ingredients mentioned for this paste and dry roast on a medium flame for a couple of minutes.
Keep aside to cool off.
Once done, blend it in a mixer with ¼ cup of water into a smooth paste.
Keep it aside.
Take a non-stick pan and heat the oil.
Add the coconut-onion paste along with Turmeric Powder, Chilli Powder, Coriander Powder, Cumin Powder, Roasted Peanuts, Sugar, and Salt, and mix well.
Next up, add the Lime Juice and chopped Coriander and mix well as you keep stirring continuously.
Let it cook for about 3 to 4 minutes on a medium flame.
Once done, keep it aside.
Slit the Baingans into 4 equal parts using a criss-cross pattern and join them at the stem.
Stuff the Baingan slits with the stuffing you have prepared.
Now, take a deep non-stick Kadhai and heat some oil.
Add the Cumin Whole and wait till it starts to crackle.
Once that happens, add the Bayleaf and chopped Garlic.
Saute them for a few seconds on a medium flame.
Now add the stuffed Baingans and mix as gently as you can.
Cover the kadhai with a lid, cook for about 7 minutes on a medium flame, and keep stirring occasionally.
Next, lower the flame, add 1 cup of water and salt, and keep mixing gently.
Cover it back with the lid and cook for 10 more minutes.
As it gets cooked, make sure that you toss the Baingans occasionally to avoid breakage.
Once done, Serve hot with Naans, Chapatis, or Parathas.
Ingredients
Directions
Take all the ingredients mentioned for this paste and dry roast on a medium flame for a couple of minutes.
Keep aside to cool off.
Once done, blend it in a mixer with ¼ cup of water into a smooth paste.
Keep it aside.
Take a non-stick pan and heat the oil.
Add the coconut-onion paste along with Turmeric Powder, Chilli Powder, Coriander Powder, Cumin Powder, Roasted Peanuts, Sugar, and Salt, and mix well.
Next up, add the Lime Juice and chopped Coriander and mix well as you keep stirring continuously.
Let it cook for about 3 to 4 minutes on a medium flame.
Once done, keep it aside.
Slit the Baingans into 4 equal parts using a criss-cross pattern and join them at the stem.
Stuff the Baingan slits with the stuffing you have prepared.
Now, take a deep non-stick Kadhai and heat some oil.
Add the Cumin Whole and wait till it starts to crackle.
Once that happens, add the Bayleaf and chopped Garlic.
Saute them for a few seconds on a medium flame.
Now add the stuffed Baingans and mix as gently as you can.
Cover the kadhai with a lid, cook for about 7 minutes on a medium flame, and keep stirring occasionally.
Next, lower the flame, add 1 cup of water and salt, and keep mixing gently.
Cover it back with the lid and cook for 10 more minutes.
As it gets cooked, make sure that you toss the Baingans occasionally to avoid breakage.
Once done, Serve hot with Naans, Chapatis, or Parathas.
