Kathiyawadi Baingan Recipe | "काठियावाड़ी तरीके से बनाएं चटपटे भरवां बैंगन | Stuffed Brinjal"

Kathiyawadi Baingan Recipe | "काठियावाड़ी तरीके से बनाएं चटपटे भरवां बैंगन | Stuffed Brinjal"

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Learn how to make spicy and flavorful Kathiyawadi-style stuffed brinjal at home! 🌟

Stuffed brinjal, or Bharwa Baingan, is a traditional Indian dish made by filling small eggplants with a rich blend of spices and cooking them to perfection. The Kathiyawadi style adds a unique and tangy twist to this dish, making it even more delicious. This recipe is simple to prepare and perfect for family meals or special occasions.

Portion servings: 4-5 pax
Preparation time: 05 mins
Cooking time: 45 mins

Ingredients:

Brinjal 500 gms

For brinjal stuffing:
Coriander powder 2 tbsp
Kashmiri chilli powder 1 tbsp
Kitchen king masala 1 tsp
Saunf powder 1 tsp
Turmeric powder ½ tsp
Peanut coarse powder ½ cup
Besan 2 tbsp
Salt 1 tsp
Desiccated coconut 1 tbsp
Amchur powder 1 tsp
Ginger & garlic paste 1 tbsp
Sugar 1 tsp
Kasuri methi 1 tbsp
Lemon juice ½ pc
Coriander chopped 1 tbsp

For gravy:
Mustard oil ¼ cup
Jeera 1 tsp
Hing ½ tsp
Garlic chopped 1 tbsp
Onion chopped 2 pcs
Tomato chopped 1 pc
Tomato puree 2 pcs
Green chilli slits 2 pcs
Stuffed brinjals
Kathiyawadi stuffing
Water as required
Salt 1 tsp
Coriander chopped 1 tsp
Fresh malai 2 tbsp

Method:

Prepare the Brinjal (Baingan):
Start by washing the brinjal thoroughly.
Choose medium-sized brinjals that are firm and free from blemishes.
Cut a slit lengthwise through the center of each brinjal, making sure not to cut all the way through, as you will stuff the mixture into the cavity.
The brinjal should be able to hold the stuffing without falling apart.

Prepare the Stuffing:
In a large mixing bowl, combine dry ingredients: coriander powder, Kashmiri chili powder, kitchen king masala, saunf powder, turmeric powder, and amchur powder.
Mix these ingredients well to create a flavorful base for the stuffing.
To this mixture, add the peanut coarse powder, besan (gram flour), desiccated coconut, and salt.
The besan helps in binding the stuffing, while the coconut adds texture and flavor.
Add ginger and garlic paste for an aromatic kick, along with sugar for a subtle sweetness.
Then mix in kasuri methi, which imparts a unique aroma, and lemon juice for a tangy finish.
Finally, add freshly chopped coriander leaves for a burst of freshness.

Stuff the Brinjals:
Carefully stuff each brinjal with the prepared stuffing mixture, pressing gently to ensure the stuffing fills the cavity completely.
Be mindful not to overstuff, as this can cause the brinjal to tear.
If any stuffing falls out, you can gently press it back into place while cooking.

Cook the Stuffed Brinjals Directly in the Gravy:
In a wide pan, heat mustard oil over medium heat.
Once the oil is hot, add cumin seeds (jeera) and hing.
Allow them to sizzle and release their aroma for a few seconds.
Next, add chopped garlic and sauté until golden brown.
Then add chopped onions and cook until they turn soft and translucent, which will take about 5-6 minutes.
Add chopped tomatoes and cook them until they become soft and mushy.
Stir in the tomato puree and let it cook for a few minutes, allowing the oil to separate from the masala.
Add slit green chilies for a touch of heat and mix everything well.

Add Stuffed Brinjals to the Gravy:
Gently place the stuffed brinjals into the simmering gravy.
Carefully stir to coat the brinjals in the masala without disturbing the stuffing inside.
Add water to the gravy as needed to create a smooth consistency.
Cover the pan and let the brinjals cook on low heat for about 15-20 minutes.
The brinjals will soften and absorb the flavors of the spices and gravy.

Finish the Dish:
Once the brinjals are tender, check the seasoning and adjust salt if needed.
Add freshly chopped coriander to the gravy for added flavor.
Finally, stir in fresh malai (cream) to give the dish a rich and creamy texture.

Serve:
Garnish the Kathiyawadi Baingan with additional coriander leaves.
Serve hot with roti, rice, or paratha.



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