Ember Crest recipe
Bharwa Achari Baingan
Baby brinjals filled with a nutty achari masala and slow-cooked until tender with lightly caramelised edges.
- Prep
- 20 mins
- Cook
- 30 mins
- Serves
- 4
- Level
- Medium
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Review 1 spice, choose pack sizes, and add only what you need.
Ingredients
- 500 g small or baby brinjals
- 45 g roasted peanuts, coarsely ground
- 30 g gram flour (besan), dry-roasted
- 5 g salt, then adjust to taste
- 35 ml mustard oil or neutral cooking oil, divided
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 60-90 ml water, as needed
- 11 g Bharwa Achari Masala
Instructions
- 1Wash and dry the brinjals. Make a deep cross slit from the base while keeping each brinjal attached at the stem.
- 1Mix peanuts, roasted gram flour, Bharwa Achari Masala, salt, lemon juice, coriander and 10 ml oil into a moist, crumbly filling.
- 2Fill the mixture into every brinjal and reserve any leftover filling.
- 3Heat the remaining oil in a wide heavy pan and arrange the brinjals in one layer. Cover and cook on low heat for eight minutes.
- 4Turn gently, sprinkle in the leftover filling and add water a little at a time. Cover and cook for another twelve to fifteen minutes.
- 5Uncover and cook until the brinjals are tender and the masala is dry and lightly browned.
Recipe notes
Choose small brinjals of similar size, inspect the slits carefully and keep them attached at the stem so the filling stays inside. Bharwa Achari Masala contributes regular salt and black salt; use the measured seasoning salt below, then adjust only after tasting near the end of cooking.
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