I love baigan, and bharwaan baigan is one of my favorite way to make them and relish them with paratha, roti or even rice. Have you ever eaten a dry (sukhi) sabzi with rice, if not try it, you will love it. My entire family loves this dish, as I add aloo to it which is also stuffed with the same masala.
- 6-8 baby eggplants
- 2-3 potatoes
- 1 big onion sliced lengthwise
- salt to taste
- 1/2 cup tomato puree or less (approx)
- salt to taste
- 3/4 tsp turmeric
- 3/4 tsp red chili powder
- 3/4 tsp amchoor
- 3/4 tsp garam masala
- olive oil
Wash the eggplants and slit in half but the not all the way, stem intact. Also peel the potatoes, first cut in half then other half so it makes four. Slice in the middle of each piece, not all the way and leave it in the water so that the potatoes don’t get dark.
Now in a small bowl, add salt, red chili powder, amchoor powder, turmeric, garam masala and mix well. Fill the masala mix in the potatoes and eggplants.
In a kadhai, heat the oil and fry potatoes and eggplants separately. I fry the baigan first and put aside. Then the potatoes, once the potatoes are 3/4 done, add the baigan back again and cook for a couple of minutes.
Add tomato puree to this and mix well.
Mix the onions good and cover the kadhai for another few minutes. This will help the onions cook on it owns. Uncover and check to see if the potatoes are cooked all the way. If they are done, your dish is ready to be served.
Serve it with paratha, roti, or as an accompaniment with dal.
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