Ingredients with Measurements:
- 6 small eggplants
- 1/2 cup peanuts
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 onion, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- 1/2 cup water
- Coriander leaves for garnish
Special equipment needed:
- Non-stick pan with lid
Step-by-step instructions:
1. Wash and slit the eggplants lengthwise, keeping the stem intact.
2. Roast the peanuts in a pan until they turn golden brown. Remove from heat and let them cool. Once cooled, grind them into a coarse powder.
3. In the same pan, heat oil and add cumin seeds and mustard seeds. Let them splutter.
4. Add chopped onion and sauté until it turns translucent.
5. Add ginger paste and garlic paste and sauté for a minute.
6. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
7. Add the ground peanuts and mix well.
8. Stuff the eggplants with this mixture.
9. In the same pan, add 1/2 cup water and place the stuffed eggplants in it.
10. Cover the pan with a lid and let it cook on medium heat for 15-20 minutes or until the eggplants are cooked through.
11. Garnish with coriander leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 12g
Carbohydrates: 20g
Protein: 6g
Fiber: 8g
Substitutions for ingredients:
- Peanuts can be substituted with cashews or almonds.
- Eggplants can be substituted with zucchini or bell peppers.
Variations:
- Add chopped tomatoes to the onion mixture for a tangy flavor.
- Add garam masala for a spicier flavor.
- Add grated coconut for a nutty flavor.
Tips and tricks:
- Choose small and firm eggplants for this recipe.
- Slit the eggplants carefully to avoid breaking them.
- Roast the peanuts until they turn golden brown for a better flavor.
- Use a non-stick pan to avoid sticking.
Storage instructions:
Refrigerate the leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the Baghara Baingan with Peanuts on a platter with a sprinkle of coriander leaves.
Garnishes:
Coriander leaves
Pairings:
- Serve with rice or roti.
- Pair with a cucumber raita for a cooling effect.
Suggested side dishes:
- Cucumber raita
- Onion salad
Troubleshooting advice:
- If the eggplants are not cooked through, add more water and cook for a few more minutes.
- If the stuffing is too dry, add more water or oil.
Food safety advice:
- Wash the eggplants thoroughly before using them.
- Store the leftovers in the refrigerator and consume within 3 days.
Food history:
Baghara Baingan with Peanuts is a popular dish from the Hyderabadi cuisine of India. It is a vegetarian dish that is usually served as a side dish.
Flavor profiles:
The dish has a nutty and spicy flavor with a hint of sweetness from the eggplants.
Serving suggestions:
Serve the Baghara Baingan with Peanuts with rice or roti and a cucumber raita for a complete meal.
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Region: Indian