BHARWAN BAINGAN-ALOO/STUFFED BRINJAL WITH POTATO WEDGES

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BHARWAN BAINGAN-ALOO/STUFFED BRINJAL WITH POTATO WEDGES /भरवां बैंगन आलू

Stuffed baingan with potato wedges is a very tasty side dish which goes well in the main course with all the dal preparations. The spice mix which is stuffed into the baingan is spicy and tangy with amchur/dry mango powder. As the brinjals are very spongy in texture so that they absorb all the flavours of spices. Potatoes cooked along with baingan make a good pair and add the taste to the sabzi. The humble aloo also absorbs all the flavours with which it is being cooked

Baingan/brinjal is a versatile and healthy fruit(yes, this is a fruit) which makes a variety of dishes. Baingan Ka Bharta is a tasty brinjal dish which is loved by all. Also, Baingan Fries goes best with dal preparations. I used to cook brinjals with pasta as a one-pot dish so that my kids could eat baingan without fuss. This rustic dish of stuffed baingan cooks in no time with regular spices. Hope you all would give a try to this side dish

Prep time – 15 min
Cook time – 20 min
Course – Main
Cuisine – North India(Punjab)
Author – Bharti Dhawan

INGREDIENTS FOR SPICE MIX

• Salt – 3 tsp or to taste
• Coriander/dhania powder – 3 tsp
• Red chilly powder – 2 tsp
• Turmeric/haldi powder – 2 tsp
• Amchur/dry mango powder – 2 tsp
• Garam masala – 1 tsp

INGREDIENTS FOR BAINGAN SABZI

• Long Baingan/brinjals – 250 gms
• Aloo/potatoes – 250 gms (cut into wedges)
• Onions – 2 nos(sliced)
• Tomato – 1 no (diced)
• Cooking oil – 3 tbsp
• Water to sprinkle – 2 tsp
• Prepared spice mix

METHOD TO STUFF BAINGAN

1- Wash and dry baingan with a kitchen towel. Mix all the spices and salt to stuff

2- Give long slits to all the baingan so that their ends remain joined

3- Fill the prepared masala powder in each baingan. Keep aside the remaining masala to mix in the sabzi

METHOD TO PREPARE THE SABZI

1- Heat oil in a kadahi and add potato wedges. Fry them until they get the brown colour and become soft

2- Add sliced onions and fry them with aloo. Don’t overcook them

3- Now take out both aloo and pyaz. Add stuffed baingan. Cook them at low flame, turning time to time until they are fried well all sides

4- Next, add again both aloo-pyaz to baingan. Add tomatoes and the remaining masala mix Coat well with the masala

5- Sprinkle some water and cover the kadahi with a lid and allow to cook for 5 minutes at low flame

6- Tasty BHURWAN BAINGAN with potato- onions are ready. Serve with roti or parantha

YOU WOULD SURELY LOVE SOME MORE INDIAN DESI SABZIS

CRISP KARELA WITH ALOO-PYAZ FRIES

LOTUS STEM-POTATO SABZI/KAMAL KAKDI-ALOO KI SABZI

AMRITSARI VADI-ALOO KI SABZI

GOBI-ALOO-MATAR CURRY

BHINDI KURKURI

MOONGRE-MATAR KI SABZI