INGREDIENTS
Baigan/ Egg plant (small)- 8 to 10
Dhaniya (Coriander) powder - 4 tsp
Saunf (Fennel) Powder - 1 tsp
Red Pepper - 1 tsp
Zeera (Coriander Powder)- 1 tsp
Amchoor ( Dried mango powder) - 1 1/2 tsp
Salt (to taste)
Water- to make a thick paste
Oil- 200 to 250 ml
Thread (to tie the eggplant)
RECIPE
1. Wash and pat dry all the eggplants.
2. Slit the eggplants into 4 sections with out detaching them from the stem.
3. Mix all the dry ingredients and salt in a bowl. Add water enough to make a thick paste.As shown below.
4. Fill the masala into the slitted eggplant and tie them by using a thread.
5. Heat oil in a frying pan or karahi. Shallow fry the baigans on low flame for 10 to 15 mins, till their skin shrinks and changes to a darker color.
6. Strain the baigans on a tissue paper and transfer them to a bowl.
The bharwa baigans are ready to be savoured !!!!
Baigan/ Egg plant (small)- 8 to 10
Dhaniya (Coriander) powder - 4 tsp
Saunf (Fennel) Powder - 1 tsp
Red Pepper - 1 tsp
Zeera (Coriander Powder)- 1 tsp
Amchoor ( Dried mango powder) - 1 1/2 tsp
Salt (to taste)
Water- to make a thick paste
Oil- 200 to 250 ml
Thread (to tie the eggplant)
RECIPE
1. Wash and pat dry all the eggplants.
2. Slit the eggplants into 4 sections with out detaching them from the stem.
6. Strain the baigans on a tissue paper and transfer them to a bowl.
The bharwa baigans are ready to be savoured !!!!
