Bharvi Baingan | Stuffed Brinjal Gravy

Mouth watering aroma that actually pulls you toward itself...that is the beauty of this Bharvi Baingan. Simply delicious and so aromatic. We love this exotic dish and the way Amma prepares it, it becomes ROYAL!

For this we need to select uniform sized small Brinjals which are fresh! These Brinjals can be seen ocassionally in oue local market and if we ever spot these, its an impulse purchase! Appa loves this and that is another incentive for Amma to make them, as often as we get the required Brinjal!

Ingredients:
12 Katrikkai | Brinjal | Aaubergine small variety
2 tsp Oil
1/2 tsp Jeera | Cumin Seeds
1 tsp Amchur | Dry Mango Powder
1/2 tsp Vellam | Gur | Jaggery, grated
2 tbslp Fresh Dhania | Coriander Leaves
To taste Salt
For Gravy:
1 tsp Oil
3 Lavang | Cloves
1 Green Elaichi | Cardamom
1/2 " Dalchini | Cinnamon
3 Onions, roughly chopped
5 Tomatoes, roughly chopped
2 Green Chillies
1 tsp Adrak | Ginger
2 tblsp Dhania | Coriander Powder
1 tblsp Saunf | Fennel Powder
1/2 tsp Jeera | Cumin Powder
1 tsp Haldi | Turmeric Powder

Method:

• Wash brinjals and dry them with kitchen towel. In a bowl add water and a pinch of haldi, mix well. Keep the stem intact of the brinjals. From the opposite side cut the brinjals to 4 in such a manner that they are still joined at the stem. The Brinjal should be whole but with 4 cuts. Place the cut brinjals in the turmeric water. Add water such that all the brinjals are covered.
• For gravy:
• In a non stick pan, heat oil and add clove, elaichi and cinnamon. Saute for a minute then add onions. Saute for 2 minutes.
• Add tomatoes and all the remaining ingredients mentioned for gravy. Mix well. Saute for 5 minutes.
• Switch off the gas and transfer to a plate. Keep aside to cool,
• Once cool, grind to a smooth masala paste.
• Stuff the brinjals gently with the masala paste. You need not stuff the entire paste as the paste will then go to make the gravy.
• In the same non stick pan, heat oil and add jeera. Keep the flame on low. 
• Place the stuffed brinjals, gently in the non stick pan. Cover cook for 1 minute.
• After 1 minute, add the remaining masala paste and 1 cup water, sufficient to cook the brinjals.
• Add salt, aamchur powder and grated jaggery. Mix gently such that the brinjals do not break.
• Cover cook till the brinjals are cooked. This should take approximately 5 minutes. During this 5 minutes, mix gently once and then cover cook.
• Adjust, if required with additional water, the consistency of gravy. If adding additional water, let the gravy come to a boil and then switch off the gas.
• Transfer to serving bowl and garnish with chopped dhania leaves.
• Serve hot with Rice|Khichadi | Roti.

We love to have Bharvi Baingan with Jowar Roti | Thaiyr Sadam | Curd Rice.

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.