- Servings: 4
- Preparation time: 10 minutes.
- Cooking time: 25-28 minutes.
- Total time: 38 minutes.
The origin of Brinjal is from India; latter it was introduced to western countries.
It is called brinjal in Asia and Africa; eggplant in USA and some other region, in Europe it is called Abergine, in Japan Nasu ナス…
Today’s recipe is the variation for those who do not eat onion 🧅 and garlic. “Bharwan Baigan without Onion and Garlic” is an amazing recipe which I prepare frequently in my lunch.
The recipe is full of protein due to use of besan and eggplant rich in antioxidants; which helps to control cholesterol level.
Ingredients:
- Baigan (Brinjal/eggplant): 250 gm
- Cumin seed: 1 tablespoon
- Whole dhania (coriander grains):2 tablespoon
- Besan (Gram flour): 4 tablespoon
- Chilli powder: half teaspoon
- Turmeric powder: 1 teaspoon
- Asafoetida powder: half teaspoon
- Mustard seed: half teaspoon
- Salt: 1teaspoon
- Mustard Oil/any cooking oil: 4 table spoon
- Tomato: 2no. (Medium)
- Potato: 2no. (Medium)
- Dry mango powder: 1tea spoon
Preparation:
- Wash the Brinjal, and trim the end; carefully make slit on one side (longitudinally).
- Roast the cumin seed and coriander grains, grind to be powder.
- Take a bowl, put besan, chilli powder, turmeric powder, mango powder, salt and roasted ‘coriander grains and cumin seed powder’; mix all above ingredients properly with the help of 1tablespoon of oil.
- Stuff this mixture into the Brinjal. Keep aside.
- Cut the potato length wise.
- Chop the each tomato into 8 pieces.
Method:
- Heat oil in a nonstick pan; when it starts to smoke add mustard seed and Asafoetida powder.
- Place the stuffed Brinjal and potato together in the pan; cover and cook on low heat around 15 minutes.
- Change the side; continue to cook for about 8-10 minutes.
- Add chopped tomato, continue cooking for another 3-4 minutes.
- “Bharwa Baigan (stuff brinjal) with potato (without onion and garlic)” is ready to serve.
Serve with rice or chapati.
Bharwa Baigan (stuff brinjal) with potato (without onion and garlic) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.