BHARWAN BAINGAN RECIPE - Maharashtrian

Credits: indianfoodforever
img credits: recipes24seven.blogspot

Ingredients:

8 small Egg plant, Brinjal (Biangan) 
8 peeled baby Potato (Aloo) 
2 large sliced Onion (Pyaj) 
2/3rd cup grated Coconut (Nariyal) 
4 tblsp unsalted chopped Cashews 
8 Cloves (Lavang) 
8 Black Pepper corns (Kalimirchi) 
1/2 tsp Sugar (Cheeni) 
To taste Salt (Namak) 
1 tsp Cayenne Powder 
1 tsp Turmeric Powder (Haldi) 
1 tsp Tamarind Paste (Imli Pate) 
8 tblsp Oil 
2 tblsp Coriander seeds (Dhania) 
3 tblsp chopped finely Coriander Leaves (Dhania Powder) 

Method:

·    Heat 2 tbsp oil in a pan and add cloves, coriander seeds and peppercorns.

·    Saute for a minute..

·    Now add sliced onions and fry until brown.

·    Add coconut and stir fry until browned, remove and allow to cool.

·    Grind the mixture to a paste using blender.

·    Add little water if needed.

·    Slit each eggplant lengthwise into four, keeping the stem end intact.

·    Now in the grinded mixture mix cayenne powder, salt, sugar, tamarind paste, cashews and turmeric powder.

·    Stuff the eggplants with this mixture, reserving some.

·    Roll the potatoes in the remaining mixture.

·    Heat the remaining oil in a pan and add the vegetables.

·    Cook over low heat without burning, add little water if necessary, until done.

·    Keep an eye.

·    Serve hot with roti.

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