• Wash & pat dry baingan (eggplants)

For Stuffing

• In a blender, add desiccated coconut, roasted peanut powder, garlic cloves, ginger, green chillies, turmeric powder, red chilli powder, coriander-cumin powder and garam masala powder.
• Also, add salt to taste and coriander leaves. Grind to a coarse paste.
• Do not add water while grinding. Transfer the masala onto a plate.
• Cut the green bottom part of eggplant and discard.
• Make slit in the eggplant, keeping bottom part intact, so that each eggplant is divided into 4 parts.
• Put eggplants in salted water immediately to stop oxidation.
• Stuff each eggplant with masala. Make sure to keep some masala for the curry.

Making Bharwa Baingan (Stuffed Egpplant Curry)

• Heat oil, add mustard seeds, cumin seeds, hing & tumeric powder.
• Add finely chopped onions and cook till translucent.
• Add the stuffing masala paste and saute for 1 minute on medium flame.
• Add half a cup of water, cook masala for 2 minutes.
• Add kashmiri red chilli powder that gives nice colour to this dish.
• Cook till oil seperates from the masala
• Once masala is cooked, add stuffed eggplants & mix well.
• Add 3 cups of water. Check for the seasoning & adjust accordingly.
• Let the curry come to a boil.
• Cover and cook eggplants.
• Keep on stirring occasionally as we have added peanuts that may stick to the bottom of the pan.
• Once, eggplants are almost cooked, add 1/2 tsp jaggery or sugar (optional)
• Cook for another 2 minutes.
• Lastly, add finely chopped coriander leaves.
• Bharwa Baingan (Stuffed Eggplant Curry) is ready
• Transfer to a serving plate and garnish with corinader leaves
• Serve with bhakri or roti.