Bhagara Baingan - Stuffed Indian Eggplant in gravy

I have said it before. Hyderabadi's know to eat well! Their food reeks of delicious aromatic smells and appetizing rich plates. After the Biryani and bread pudding, the next thing I love about their cuisine is Bhagara Baingan. The Indian eggplants (small variety), stuffed with aromatic spices and immersed in a rich gravy is my kind of having fun while eating!



I love my mom's version which has pretty simple south Indian ingredients - but I also love Tarla Dalal's version which has more of North Indian spices. Since I couldn't decide between them, I made my own version which has a mix of these! Talk about hybridization! Choosing very small brinjals will help to reduce the amount of oil, used for cooking since they cook faster and need less oil. I choose the smallest ones, I can find among them. I know they look quite big in the picture, but they are not. :)

Ingredients


• About 10-15 small brinjals, slit into 4 with edges still attached
  

Spice Mix for stuffing


• 1 tbsp sesame seeds
  
  
• 1 tbsp Urad Dal (split black gram)
  
  
• 1 tbsp Bengal gram (channa dal)
  
  
• 1/2 tbsp coriander seeds (daniya)
  
  
• 2-3 dried red chillies(or as per taste)
  
  
• 2 tbsp grated coconut (dried coconut works perfectly too)
  
  
• 1/4 cup peanuts
  
  
• 1 tbsp ginger-garlic paste
  
  
• 1/4 tsp turmeric
  
  
• about 1/4 pinch of salt
  

For Gravy


• 1 onion, chopped finely
  
  
• 1/4 tsp mustard seeds
  
  
• 1/2 tsp cumin seeds
  
  
• 1 tsp tamarind paste (or as per taste)
  
  
• salt to taste
  
  
• few sprigs of cilantro to garnish
  

Method

Dry roast the ingredients for the Spice mix in low heat until aromatic.



Grind it into powder and stuff them inside the brinjals as shown in the picture. If the spice mix is left over, dont worry - it will be used for the gravy



In a pan, add enough oil to coat the bottom of the pan and once hot, place the brinjals inside on their sides. Close the lid and let it cook for 5-10 minutes.



Gently turn them on the other side and let them cook for another 5-10 minutes. The smaller the brinjals, faster these get done. Turn them gently until they are soft and done. Set aside.



In the same pan, add mustard seeds and cumin. Once they splutter, add the onions, ginger garlic paste along with tamarind. Let it cook for 2-3 minutes.



Add about 2 cups water and let it come to a boil Add salt. Take care with the salt since you have already some in the stuffing. Let it come to a boil and then add the remaining spice mixture. Usually this will help to thicken up the gravy.



About 10 minutes before serving, drop the eggplants in the gravy. Be gentle, else the eggplants will break apart.



Garnish with cilnatro and serve along with some phulkas/roti