Bharwan baingan (stuffed brinjal) with roti

Name: Bharwan baingan (stuffed brinjal) with roti
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 500 g brinjal, small round ones, about 10; 50 g peanuts, skinned, unsalted; 2 tbsp sesame seeds; 4 tbsp desiccated coconut, dry coconut (khopra); 1 onion, thinly sliced; 10 g tamarind, soaked in a little warm water; 1 tbsp jaggery, grated; 1 tbsp goda masala; 1 tsp red chilli powder; 3 ml turmeric; 1 tsp coriander powder; 15 g coriander leaves, chopped; salt, to taste; 4 tbsp refined oil; 1 tsp mustard seeds; 1 ml hing (asafoetida); 1 sprig curry leaves; ≈ 250 ml water, for the gravy; 300 g atta; ≈ 200 ml water, for the dough; 2 tbsp ghee, to brush

Small round brinjals slit and stuffed with a roasted peanut, sesame and coconut masala, sweet and sour with tamarind and jaggery, then cooked slowly in a kadai until soft. This is how Maharashtra makes it (bharli vangi); Andhra's gutti vankaya and Tamil ennai kathirikai are close cousins. Eaten with rotis or jowar bhakri.

1 h 05Time
1 h 05Hands-on
4Portions
15 gprotein per portion
650kcal per portion

VegetarianContains: Peanuts, Sesame, Mustard, Gluten, Milk protein

Ingredients for 4 portions

500 gBrinjal, small round ones, about 10
50 gPeanuts, skinned, unsalted
2 tbspSesame seeds
4 tbspDesiccated coconut, dry coconut (khopra)
1Onion, thinly sliced
10 gTamarind, soaked in a little warm water
1 tbspJaggery, grated
1 tbspGoda masala
1 tspRed chilli powder
3 mlTurmeric
1 tspCoriander powder
15 gCoriander leaves, chopped
to tasteSalt
4 tbspRefined oil
1 tspMustard seeds
1 mlHing (asafoetida)
1 sprigCurry leaves
≈ 250 mlWater, for the gravy

On the side

300 gAtta
≈ 200 mlWater, for the dough
2 tbspGhee, to brush

Method

Knead the atta with the water for the dough and a pinch of salt into a soft dough. Cover and let it rest.
Dry-roast the peanuts, sesame seeds and coconut one after the other in a pan on a low flame until golden and fragrant. Then fry the onion in a few drops of the oil until browned. Let everything cool.
Grind the roasted mix with the tamarind and its water, jaggery, goda masala, red chilli powder, turmeric, coriander powder and salt into a coarse masala. Stir in the chopped coriander leaves.
Slit each brinjal in a cross from the bottom almost up to the stem, keeping it joined. Stuff them well with the masala and keep the leftover masala.
Heat the rest of the oil in a kadai and add the mustard seeds. When they splutter, add the hing and curry leaves, then the brinjals, and cook on a medium flame for 5 minutes, turning them gently.
Stir the leftover masala into the water for the gravy and pour it around the brinjals. Cover and cook on a low flame for 15–20 minutes, turning them once, until completely soft and the gravy is thick.
Meanwhile, make the rotis: divide the dough into 12 balls and roll them out thin. Cook on a hot tawa, flip when bubbles appear, then puff them up directly over the flame. Brush with ghee.
Serve the stuffed brinjals with their gravy and the hot rotis.

Bharwan baingan (stuffed brinjal) with roti

Ingredients for 4 portions

On the side

Method

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