Bharwan Aaloo Baingan - Stuffed Eggplant & Potatoes With Thick Gravy

In India eggplants are loved when they are prepared using different spices and different styles.
Today I am sharing Stuffed Eggplant & Potatoes With Thick Gravy.
I hope yo will like this dish and you will try at your home. Looking forward to see your reviews on this blog :)

Bharwan Aaloo Baingan

(Stuffed Eggplant & Potato)

Ingredients

Veggies -

• 7-8 small eggplants
• 2 medium sized potatoes

Cut the potatoes into cubes and dip them in salt water. Slit the eggplants in the centre to make criss-cross mark that divides each eggplant into four parts joined at the stem and dip them in the salt water.

Stuffing -

• 4-5 tsp of crushed sesame powder
• Half tsp cumin powder
• Half tsp coriander powder
• Half tsp turmeric powder
• Half tsp red chillipowder
• Salt as per taste
• 2-3 tsp coriander leaves finely chopped
• 2 tsp lemon juice

Mix all the dry ingredients add coriander leaves and lemon juice and keep this stuffing aside.

Gravy (Masala Paste) -

• 3-4 medium sized onions chopped roughly
• 1 large tomato chopped roughly
• 1 bay leaf
• Half inch cinnamon stick
• 3-4 coves
• 1 Tsp cumin seeds
• 2-3 tsp grated dry coconut
• 4-5 garlic cloves
• 1 inch ginger
• 2-3 Kashmiri dry red chillies
• 2 tsp oil
• Half cup water

Heat oil in a wok or thick bottomed pan. Add chopped onions and fry them till they are translucent. Later add Kashmiri dry red chillies, bay leaf, cloves, cumin seeds & cinnamon stick and fry well. At last add coconut to it and fry all the ingredients till the onions become golden brown in color.

Cool all the ingredients

Take tomatoes, garlic cloves, ginger and other fried ingredients in a grinder and blended them to a smooth paste adding a little water to it.

Gravy -

• 2 tsp oil
• Ready masala paste
• 1 tsp red chili powder (depends upon your taste)
• Half tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• Finely chopped coriander leaves
• Salt as per taste
• Water 2 cups

Heat oil in  a wok and add the grounded masala paste to it. fry the paste well till the rawness of tomato, garlic and ginger is gone. Add dry spices red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder to it. Mix well and cook it for 2 more mins. Add 1 cup of water and let it boil for 3-4 mins and switch off the flame.

Stuff Eggplants -

• Criss-crossed eggplants 
• Dry masala

Stuff all the dry masala into eggplants using a spoon or you can do it by your hand and keep them aside for few mins.

Stir Fry Veggies -

• Eggplants
• Potatoes
• Half tsp cumin seeds
• 2 tsp oil
• 1 cup water

Heat oil in a fry pan add cumin seeds to it. As the cumin seeds start splattering keep the eggplants over the oil one-by-one. Cover the pan with a lid. Cook the eggplants for few mins on lower medium flame. keep tossing them. Now add potatoes and sprinkle some water over it and cook them covering with a lid. We need to half cook the eggplants and potatoes. Once they are half cooked turn of the flame.

Stuffed Eggplant & Potatoes -

• Ready gravy
• Stir fried veggies
• Water (if required)

Switch on the flame below our gravy and add stir fried potatoes to it and mix well. Then start adding eggplants to it one-by-one. Cook over medium flame for 5 mins covering with a lid. Remove the lid and mix the veggies gently. Add a little water to it and cook for more 5-7 mins or till potatoes & eggplants are cooked nicely.

Serve hot!!
You can have this dish for lunch or dinner and enjoy with your family and friends.

*Note - You can serve this with roti, rice, tortilla, bhakri (jowl/bajra roti)
*Note - The quantity of red chili powder in gravy depends upon your taste how spicy you want.
*Note - If you wish to have more gravy you can add more water to it.
*Note - You can also use boiled potatoes in this vegetable.