Bharwan Baingan Bahar
Introduction to Bharwan Baingan Bahar
Bharwan Baingan Bahar is a delightful Indian dish that hails from the northern regions of India. Known for its rich flavors and aromatic spices, this dish showcases the humble elegance of baby eggplant, or baingan, through a stuffing that bursts with taste. The dish perfectly combines traditional spices with the hearty essence of eggplant, making it a prestigious addition to festive meals and family gatherings. Its history is deeply rooted in Mughlai cuisine, spreading across regions courtesy of royal patrons who celebrated this vibrant, stuffed vegetable preparation.
Ingredients
- Eggplant - 8-10 baby
- Gram flour - 2 tablespoons
- Cumin seeds - 1 teaspoon
- Coriander seeds - 1 tablespoon
- Fennel seeds - 1 tablespoon
- Red chili powder - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Garam masala - 1 teaspoon
- Amchur powder - 1 teaspoon
- Salt to taste
- Oil - 2 tablespoons
- Onion - 1 large, finely chopped
- Garlic - 3 cloves, minced
- Ginger - 1-inch piece, grated
- Tomato - 2 medium, pureed
- Cilantro - for garnish, chopped
For Serving
- Naan or fluffy basmati rice
- Chilled raita
Preparation
Preparing the Eggplant
Start by washing the eggplant thoroughly. Pat them dry with a clean kitchen towel. Make slits in the eggplant without cutting through completely, keeping the stem intact. This will allow the spices to penetrate without losing the structure of the vegetable.
Preparing the Spice Mix
In a pan over medium heat, dry roast the cumin seeds, coriander seeds, and fennel seeds until aromatic. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder.
Mix the ground spices with gram flour, red chili powder, turmeric powder, garam masala, and amchur powder. Add salt to taste and stir well.
Stuffing the Eggplants
Carefully stuff each slit in the eggplant with the prepared spice mix. Ensure that it's evenly distributed and packed inside the slits to enrich every bite with flavor.
Cooking the Bharwan Baingan Bahar
Sautéing
Heat oil in a pan and add the chopped onion. Sauté until they turn golden brown. Add garlic and ginger, cooking until the raw aroma is gone. Stir in the tomato puree and cook until the oil separates from the masala.
Simmering
Place the stuffed eggplant into the pan with the prepared masala. Stir gently to coat each piece with the mixture. Cover and cook, stirring occasionally, for about 15-20 minutes or as needed according to your cooking timer until the eggplant becomes tender.
Serving Suggestions
Garnish your Bharwan Baingan Bahar with freshly chopped cilantro before serving. Enjoy this dish hot with freshly baked naan or fluffy basmati rice for a complete meal. Pair it with chilled raita to balance the spice and bring a cooling touch.