Peanut And Tamarind Stuffed Eggplants

Peanut And Tamarind Stuffed Eggplants

I remember my fondness for eggplants from childhood and I get nostalgic when someone talks about stuffed eggplants or bharwa baigan. My maa is an awesome cook, while writing this post I can recollect my childhood days when my friends use to bump in at my place for mom made dishes. Best out of the lot was my maa’s bharwa baigan, those gorgeous desi fresh baigan, stuffed with silvatte ka masala cooked in mud pot. She use to specially make bharwa baigan this way for that authentic silvatte ka taste, Today I am experimenting her recipe & making my own version of eggplants stuffing them with tamarind & roasted peanut masala.. This amazing food is rich in antioxidants, low in calorie, high in fiber & controls blood pressure. Do try these flavorsome Peanut And Tamarind Stuffed Eggplants in your kitchen as well & I am sure you will love it.

  • Prep time00 Hrs 15 Mins
  • Cooking time: 00 Hrs 30 Mins
  • Serves: 4 Person(s)
  • Category: Veg
  • Cuisine Type: Fusion, Homestyle Cooking, Indian, North Indian
  • Good for: Lunch, Dinner

Ingredients & Quantity

  • 250 grams of small purple eggplants (Baigan)
  • 2 big onions
  • 4-5 cloves of garlic
  • 1 inch ginger
  • 1 1/2 tbs red chili
  • 3 tbs coriander powder
  • 1/2 tbs turmeric powder
  • 1/2 tbs freshly made garam masala
  • 1/2 tbs fenugreek seeds (methi)
  • 1/2 tbs Nigella seeds (kalonji)
  • 1/2 tbs of fennel seeds (Saunf)
  • 1 tbs tamarind pulp
  • 1/2 cup peanuts
  • 2 tbs oil for sauteing brinjal + 2 tbs for gravey
  • salt to taste

How to cook?

  1. Wash & cut eggplants into slits but don’t separate the slits from the stem & put it in some water.
  2. Meanwhile grind onion, garlic,ginger, red chili powder, coriander powder, turmeric powder with 2 spoon water in a mixer grinder
  3. Heat olive oil in a pan & add Nigella seeds, Fennel seeds & Fenugreek seeds. Once they start crakling
  4. Add the girded mixture in it.
  5. Add some salt & let the gravy cook for 5-7 mins.
  6. Add tamarind into it with 1/2 cup water & cook till oil separates.
  7. Now meanwhile dry roast the peanuts in a pan & take out the inner cover.
  8. Beat them for a coarse powder.
  9. Now add that powder in the gravy leaving a bit for garnishing.
  10. Now rinse the eggplants & soak all the water on kitchen towel.
  11. Fill them with the gravy.
  12. Now heat 2 spoon olive oil in a pan & place the eggplants in the pan sprinkling some salt so as the brinjal gets softer easily.
  13. flip & cover the lid. Cook till they golden brown & tender, Now pour the left out gravy & cook adding 1/2 cup of water.
  14. Once the gravy is thick, put of the gas & your peanut tamarind stuffed brinjal is ready
  15. Garnish with left out peanuts & Serve hot with chapati or rice.

3 thoughts on “Peanut And Tamarind Stuffed Eggplants

  1. Nostalgic. A little bit of twist in the Maharashtrian version. The brinjals post slit are dipped in water with just a tinge of salt do
    that they do not turn black.

    The peanut powder is made in a semi dry paste and brinjals are stuffed post which they are fried in table spoon of oil to get the
    outer layer softer.

    However I bet the taste remains same. Also try with Bhaakar (Jowar roti). Its awesome.

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