Bharwa Baigan

Stuffed Baigun

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Baigun (Brinjals Eggplants)
    6 Small Round Shaped
  • Onion
    2 Large Chopped
  • Green Chillies
    2 Pieces Chopped
  • Gram Flour(Besan)
    1 Table Spoon
  • Cumin Seeds(Jeera)
    1/2 Tea Spoon
  • Kasuri Methi
    1 Table Spoon
  • Turmeric Powder
    1/2 Tea Spoon
  • Coriander Powder
    1 Tea Spoon
  • Dried Mango Powder (Amchor)
    1 Tea Spoon
  • Red Chilli Powder
    1 Tea Spoon
  • Oil
    1 Table Spoon
  • Salt
    To Taste

Method:

  • Wash & dried the baigun & make a criss cross slits on the baigun.
  • Dip them in water so they don’t turn to black.
  • Blend all the spices together.
  • Take out the blended spices in a bowl.
  • Dry roast the gram flour in a pan at low heat till aroma comes.
  • Add roasted gram flour & salt to the spices.
  • Carefully stuff the baigun with this spices.
  • Heat oil in a non stick pan.
  • Place each baigun in a pan.
  • Cover the lid & cook it for 5-7 minutes on low heat.
  • Turn the baigun carefully, if needed sprinkle some water.
  • Cook for 6-7 minutes.
  • To check that baigun is done, insert the knife in the tip of it.
  • Baigun is ready to eat with hot chapattis.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Baigan Ka Bharta

Baingan Ka Bharta

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Brinjal (Baingan)
    1 Large
  • Onion Chopped
    3 Large
  • Tomato Chopped
    3 Medium
  • Garlic Chopped
    6-7 Cloves
  • Ginger Chopped
    1 Inch Piece
  • Fresh Coriander Leaves
    1 Table Spoon
  • Green Chillies Finely Chopped
    2 Piece
  • Asafoetida (Hing)
    A pinch
  • Cumin Seeds
    A Pinch
  • Red Chilli Powder
    1 Tea Spoon
  • Coriander Powder
    1 Table Spoon
  • Oil
    3 Table Spoon
  • Salt
    To Taste

Method:

  • Take a Baingan, wash & dry it.
  • Grease the Baingan by oil and then roast it in the medium heat till it completely cooked.
  • keep it aside for cooling.
  • When it gets cooled then remove its skin clearly & mash it well.
  • Take a pan and heat oil in it as per your requirement.
  • Now add cumin seeds and fry it till crackled. Now add garlic, ginger and green chillies. Saute it for 1/2 minutes.
  • Add onion to it & saute till color change to golden..
  • Add tomatoes, coriander powder, red chilli powder, turmeric powder, asafoetida & salt.
  • Saute till oil leaves the surface.
  • Now add mashed brinjal stir it properly with the help of large spoon.
  • Cook for 4-5 minutes at low heat.
  • Add fresh coriander leaves, mix it well & remove from heat.
  • Serve it with chapati or parantha.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.