Ingredients
- small or baby brinjals
- roasted peanuts, coarsely ground
- gram flour (besan), dry-roasted
- salt, then adjust to taste
- mustard oil or neutral cooking oil, divided
- lemon juice
- chopped fresh coriander
- 60-90 ml water, as needed
Vegan Recipe
Bharwa Achari Baingan
Baby brinjals filled with a nutty achari masala and slow-cooked until tender with lightly caramelised edges.
Method
Wash and dry the brinjals. Make a deep cross slit from the base while keeping each brinjal attached at the stem.
Mix peanuts, roasted gram flour, 11 g of Bharwa Achari Masala, salt, lemon juice, coriander and 10 ml oil into a moist, crumbly filling.
Fill the mixture into every brinjal and reserve any leftover filling.
Heat the remaining oil in a wide heavy pan and arrange the brinjals in one layer. Cover and cook on low heat for eight minutes.
Turn gently, sprinkle in the leftover filling and add water a little at a time. Cover and cook for another twelve to fifteen minutes.
Uncover and cook until the brinjals are tender and the masala is dry and lightly browned.
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