Spicy Bharwa Baingan ( Brinjal / Aubergine)

Best way to enjoy the humble baingan

Ingredients:

Small Brinjal : 300 gms
Chilli Powder: 1/2 tea spoon
Dhania Powder: 1 table spoon
Aamchhor powder: 1 tea spoon
Rai : 1 pinch
Jeera : 1 pinch
Ginger: 1/2 tea spoon
Sugar: 1 pinch
Saunf Powder: 1/2 tea spoon
Salt to taste
Cooking Oil : 2 table spoon


Method:

1. Slit the brinjal into half and then make small diagonal cuts inside as well.

2. Take all the dry ingredients ( salt, chilli, dhania, aamchhor, saunf ) and make a thick paste with a little water.

3. Heat oil in a pan. Then add the rai, jeera, grated ginger and the spice mix to it. Cook for a minute.

Spicy and flavourful aubergine recipe

4. Now add the slit brinjal to the mix.  Cover and cook on simmer for a few minutes till the brinjal are soft.

5. Garnish with coriander and serve with crisp hot parathas.

Bharwa Tinde

Ingredients:

Tinde: 250gms

Dhania Powder: 1 table spoon

Red Chilli Powder: 1 table spoon

Aamchoor Powder: 1 tea spoon

Onion: 1 (chopped)

Besan: 1 and a half table spoon

Rai : 1 tea spoon

Jeera: 1 tea spoon

Fresh coriander: Few sprigs

Cooking oil : 2 table spoonx

Salt to taste

Method:

1. Remove the stalks of the tinde and cut them into half. Add the halved tinde to a pan of boiling water and cook for a few minutes with salt. 

2. Heat oil in another pan. Add half the rai and jeera and the onions. Now saute for a few minutes. 

3. Now add the besan and cook on slow flame while stirring the mixture constantly. Once the colour of the mixture changes to light brown, take it off the flame. 

4. Add salt, dhania, chilly powder, aamchoor to the besan mixture.

5. Scoop out the seeds of the boiled tinda with a spoon and add to the besan mixture. Now thoroughly mix all the ingredients. 

6. Fill the mixture into the seedless tindas. Heat oil in a pan and add the remaining rai and jeera. Add the tindas to the pan with the stuffed side facing upwards. Cover and cook on slow flame.

7. After a few minutes, toss the tindas lightly without breaking them. Cook for another 2 minutes on low flame. 

8. Garnish with green coriander and serve hot. 

*** This is the best way to elevate the taste of the humble tinda, and your guests will be left asking for more.