• 10-12 small brinjals/aubergines/ baingan ½ coconut grated 7-8 red chillies 4 onions 2 tablespoon coriander seeds 1 ½ tablespoon sesame seeds 1 teaspoon poppy seeds ½ teaspoon turmeric powder 2 cms cinnamon stick 4 cloves 2 cardamoms 2 bay leaves 7 flakes of garlic 1 marble size ball of tamarind (or 2 tomatoes chopped) 3 black pepper corns 4 tablespoons oil Salt to taste

BAINGAN BAHAR/ BRINJAL BLOOMS

A popular recipe of brinjals/ aubergines/ baingan stuffed with flavoursome paste of spices.

METHOD:

  1. Chop 2 onions fine. Slit the vangi/ baingan/ aubergines/ brinjals from the lower side, keeping the stem intact
  2. Roast the remaining 2 onions directly on a flame till done.
  3. Heat oil on a tawa pan and fry red dry chillies/ peppers till crisp. Add coriander seeds and light fry them. Remove from the tawa pan and keep aside
  4. Add sesame seeds, fry for 2 minutes and keep aside
  5. Add cardamoms, cinnamon, cloves, pepper corns & garlic flakes & fry them till light brown. Remove from the tawa pan
  6. Add grated coconut & fry till well browned and remove from heat
  7. Grind all the fried masala/ spices alongwith roasted onions, fried grated coconut, salt and tamarind to a fine paste
  8. Stuff a little ground masala into each brinjal
  9. Heat oil and fry the brinjals/ aubergines till done
  10. Heat oil in a heavy bottomed pan. Add bay leaves & two chopped onions. Fry till onions turn brown. Add the ground masala paste, turmeric powder and fry well till oil floats on top
  11. Add chopped tomatoes if using them, Add enough water to make thick gravy. Add salt
  12. When the curry comes to boil, add the masala brinjals
  13. The brinjal blooms/ baingan bahar is ready to serve

Baingan Bahar