Bharwa Baingan

-by Amba Chowdhury Singha

Itz really awesome Can Try with naan, any kind of paratha or with chapati, Tandoori Roti Whatever preferable...

Ingredients:
1) Eggplant (Baingan): Small Size 10
2) Ground Nut 50 grm (Depends on your gravy and eggplant size)
3) Tomato
4) Ginger & garlic
5) Onion
6) green chilli (Depends on your taste)
Bland tomato, ginger,garlic , green chili, Onion and make the paste again based on your gravy thickness.But I taken 1 tomato and 1 big onion.
7) Cumin Seeds (1/2 Tbsp)
8) Black Mustered seeds (1/2 Tbsp optional)
9) Asafoetida (1 Pinch)
10) Cumin Power ( 3 Tbsp)
11) Coriander powder ( 3 Tbsp)
12) Kasmiri Mirch powder (1 Tbsp)
13) Garam Masala (2 Tbsp)
14) Amchur Powder(1 Pinch optional)
15) Cilantro
16) Vegetable Oil ( 4 Tbsp)
17) Salt

Recipe:
1) First in a pan roast the ground nut for 2 minutes then bland it roughly. Don't powder it. Place it in a plate and add salt( based on your taste), coriander power , garam masala and cumin powder, amchur powder 1 Tbsp each. Mix it well.
2) Cut the eggplant into 4 pieces like a flower shape or like a plus symbol. (One horizontally one vertically) And keep the end Intact.
now stuff the mixture into the eggplants and then in a pan put little oil and stir it for 5 to 6 minutes once the eggplant become little soft. Then place it in a bowl.
3) Now in that pan put 2 Tbsp spoon of oil , add cumin seeds and mustered seeds than add the paste of onion,garlic,ginger and tomato. Once you see oil is getting separated from the mixer can add the ground nut what is left after stuffing into the eggplant.
After 2 minutes add water and once it get boiled then can add all the eggplants and cover the pan for 15 minutes. And put the pan in low flame. each 5 minutes just check the gravy.
Once you feel the eggplant is cooked can add cilantro.
DONE!