Ingredients with Measurements:
- 8 small eggplants
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 cup grated coconut
- Salt to taste
- 1/4 cup chopped coriander leaves
Special equipment needed: None
Step-by-step instructions:
1. Wash the eggplants and make a slit in the center, keeping the stem intact.
2. Heat oil in a pan and add cumin seeds. Let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger and garlic paste and sauté for a minute.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well.
6. Add grated coconut and mix well.
7. Stuff the eggplants with the coconut mixture.
8. Add stuffed eggplants to the pan and sauté for 2-3 minutes.
9. Add 1/2 cup of water and salt to taste. Mix well.
10. Cover the pan and let it cook on low flame for 20-25 minutes or until the eggplants are cooked.
11. Garnish with chopped coriander leaves.
30-40 minutes
5. Temperature: Low flame
Serving size: 4
Nutritional information:
- Calories: 160
- Fat: 10g
- Carbohydrates: 16g
- Protein: 3g
- Fiber: 7g
Substitutions for ingredients:
- Eggplants can be substituted with zucchini or bell peppers.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Baghara Baingan can be made without coconut.
- Baghara Baingan can be made with peanuts instead of coconut.
Tips and tricks:
- Choose small and tender eggplants for best results.
- Make sure to keep the stem intact while making a slit in the eggplants.
- Add water as required to prevent the dish from drying out.
Storage instructions:
- Baghara Baingan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
- Serve Baghara Baingan with steamed rice or roti.
Garnishes:
- Chopped coriander leaves
Pairings:
- Baghara Baingan pairs well with raita or salad.
Suggested side dishes:
- Steamed rice or roti
Troubleshooting advice:
- If the eggplants are not cooked, add more water and cook for a few more minutes.
Food safety advice:
- Make sure to wash the eggplants thoroughly before cooking.
Food history:
- Baghara Baingan is a popular dish from the Indian state of Andhra Pradesh.
Flavor profiles:
- Baghara Baingan has a spicy and tangy flavor with a hint of sweetness from the coconut.
Serving suggestions:
- Serve Baghara Baingan as a main dish for lunch or dinner.
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Region: Indian