Spicy Peanut & Tamarind Stuffed Eggplants (Bharwa Baingan)
45 minutes
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About Spicy Peanut & Tamarind Stuffed Eggplants (Bharwa Baingan)
A vibrant twist on a classic North Indian dish! This recipe for Peanut & Tamarind Stuffed Eggplants (Bharwa Baingan) is inspired by cherished childhood memories of my mother's legendary bharwa baigan. Her slow-cooked, earthy flavors remain my ultimate standard, and this fusion version adds a tangy tamarind and nutty peanut masala for a truly unforgettable taste experience.Tender purple eggplants are generously stuffed with a flavorful blend of onions, garlic, ginger, and chilies, enhanced with the unique depth of tamarind and roasted peanuts. It's a healthy and delicious option, rich in antioxidants and fiber, perfect for a satisfying lunch or dinner.This recipe offers a harmonious balance of sweet, spicy, and nutty notes that will delight your taste buds. Prepare to be transported back to my childhood home with every bite!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Eggplants
- 250 gm Eggplant small, purple eggplants (also known as brinjal)
For the Peanut Tamarind Masala
- 2 Onion large
- 4.5 clove Garlic
- 1 inch Ginger
- 1 tbsp Chili Powder red
- 3 tbsp Coriander Powder
- 1/2 tbsp Turmeric Powder
- 1/2 tbsp Garam Masala freshly made, if possible
- 1/2 tbsp Fenugreek Seeds methi dana
- 1/2 tbsp Nigella Seeds kalonji
- 1/2 tbsp Fennel Seeds saunf
- 1 tbsp Tamarind Pulp
- 1/2 cup Peanuts roasted
- 1.5 tsp Salt or to taste
- 2 tbsp Vegetable Oil for sauteing and cooking
- 1 cup Water for cooking the masala and eggplants
Instructions
Prepare the Eggplants
- Wash the eggplants and carefully cut slits into them, being careful not to cut all the way through to the stem. Place them in a bowl of water to prevent browning.
Make the Peanut Tamarind Masala
- In a blender, combine the onion, garlic, ginger, red chili powder, coriander powder, and turmeric powder with 2 tablespoons of water. Blend until smooth.
Sauté the Spices
- Heat the vegetable oil in a pan over medium heat. Add the fenugreek seeds, nigella seeds, and fennel seeds. Sauté until fragrant and slightly crackling.
Cook the Masala
- Add the blended onion mixture to the pan and sauté for 5-7 minutes, until softened. Stir in the salt.
Add Tamarind and Peanuts
- Stir in the tamarind pulp and 1/2 cup of water. Cook until the oil separates from the masala. Meanwhile, dry roast the peanuts in a separate pan until fragrant. Remove the skins if desired. Roughly crush the peanuts, reserving a small amount for garnish.
Combine and Fill
- Add the crushed peanuts to the masala, reserving some for garnish. Drain the eggplants well and pat them dry with a kitchen towel. Carefully stuff the eggplants with the peanut tamarind masala.
Cook the Stuffed Eggplants
- Heat the remaining oil in a pan. Place the stuffed eggplants in the pan, sprinkling them with salt. Cook over medium heat, flipping occasionally, until they are golden brown and tender. Pour any remaining masala over the eggplants, adding 1/2 cup of water if needed. Cover the pan and continue cooking until the gravy thickens.
Garnish and Serve
- Once the gravy has thickened, remove the pan from the heat. Garnish with the reserved peanuts and serve hot with chapati or rice.
Recipe Notes
Expert Tips for Perfect Bharwa Baingan:
- For extra flavor, consider adding a squeeze of lime juice at the end.
- If you prefer a smoother texture, you can finely grind the roasted peanuts instead of coarsely crushing them.
- Adjust the amount of red chili powder to control the spice level according to your preference.
- To make a vegan version, use vegetable broth instead of water to add more depth of flavor.
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Recipe Nutrition
Calories: 216kcalCarbohydrates: 6gProtein: 13gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 855mgFiber: 2gSugar: 2g
Monika Patel
Articles: 71
5 Comments
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What a flavorful dish! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
This looks so good! Appreciate the share.
Looks so yummy! Excited to make it.
This looks fantastic! Appreciate the share.