Bharwan Baingan (Stuffed Baby Eggplant/Brinjal)

Stuffed vegetables and meat are common in every culture of the world.They differ in terms of ingredients,spices and condiments and mode of cooking.They may be deep fried,shallow fried,baked,cooked underground as in the case with some Hawaiian delicacies and the list is endless.In India we have stuffed veggie recipes in all the states which widely differ in their recipes.The coastal areas use Coconut and other areas use easily available local produce for stuffing.Whatever the recipes,they are absolutely delicious and are actually keepers for the future. This particular recipe was given by my aunt – Alka Narayan.She came into our family nearly 3 decades ago when I was a very small child and created magic on the dining table with this particular recipe.Believe me I was too small to remember things but I remember these lovely stuffed Brinjals served with hot ghee smeared roti and lovely aromatic perfectly cooked Basmati rice. These Brinjals are very easy to cook and have a totally yummy stuffing.The Bengali Panchphoron Masala(five different ingredients roasted and powdered) is used in this so I would be sharing the recipe for that as well.I asked my aunt for the recipe which she gladly gave and here is sharing the recipe with you all!