Indian Bharwan Baingan

Ingredients

• 12 small round aubergines
• For stuffing: 80g peanuts, 60g sesame seeds, 60g desiccated coconut, 1 tbsp coriander seeds, 1 tsp cumin seeds, 3 garlic cloves, 1 thumb ginger, 1 tbsp tamarind, 1 tbsp jaggery, 1 tsp turmeric, 1 tbsp red chilli powder, salt
• 2 onions, sliced
• 1 tomato, chopped
• 4 tbsp oil
• Coriander to top

Instructions

1. Cut aubergines into a cross at the bottom (don't separate); rest in salted water.
2. Toast peanuts, sesame, coriander and cumin; cool; grind with coconut, garlic, ginger, tamarind, jaggery, turmeric, chilli and salt to a coarse paste.
3. Stuff each aubergine generously.
4. Heat oil; cook onion 10 min.
5. Add tomato; cook 5 min.
6. Place aubergines in the pan; cover with extra masala.
7. Cover and cook on low 25 min, turning gently, until tender.
8. Top with coriander.

Serving suggestions

• Eat with bhakri or roti.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions