Baingan / Eggplant/ Brinjal has never been my favourite vegetable but over the last few years I developed a neutral relationship with this vegetable. But during this lockdown I tried my hand at a few different recipes and oh god I love Baingan now!
This is a recipe inspired by Madhuras Recipe. This is an authentic Marathi dish prepared in the ghats region of Maharashtra, particularly #Satara. Its spicy, its nutty and tastes delicious with Bhakris.
Here is the recipe
Finely chop 2 medium sized onions.
Into this add half a cup or more ground peanuts,( You can roast peanuts and then grind it. I skipped roasting. ) Salt as per taste, 1 tsp Kashmiri Red Chili Powder, ½ tsp Ginger garlic paste, handful roughly chopped coriander and 1 tsp Kanda Lasun Masala ( Onion and Garlic Spice Mix- this is a Maharashtrian spice mix looks close to red chili powder it brings out the flavours. If you don’t have it, add 5-6 cloves of finely chopped garlic. Mix it well.
Take about half kg Brinjal and cut it from top in a way that you only make slits big enough to stuff the above mixture. Don’t cut it open completely.
In a deep Kadhai, heat 2 tbs oil and once its heated add 1 tsp jeera, some hing and curry leaves. Let it splutter.
Into this add the leftover stuffing. Saute it in the oil for at least 5-7 mins and once it changes colour, add brinjal into the Kadhai.
Mix it thoroughly and let it cook for 3-4 mins. Keep it covered.
Now add about 2 cups hot water into the Kadhai in order to make gravy.
Cover this and let this cook on a medium-high flame for at least 15-20 mins.
When cooked, garnish with coriander and serve with hot bhakris.