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The Vegetarian Curry Bible
Barwa Bhendi
by Sunita
Barwa Baigan
by Sunita
Ingredients
Ingredients
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1 lb Bhendi, washed
1 large onion , sliced finely
1/2 tsp cumin seeds
tbsp cooking oil
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8-10 small rounded firm brinjals(Eggplant)
medium onions , chopped and roasted
3 tbsp. roasted groundnuts powdered coarsely
3 tbsp. grated fresh coconut, roasted
1 tsp cloves, roasted
2 tsp red chilli powder, roasted
2 tsp dhania-jeera(coriander-cumin seed mixture), roasted and
powdered
1 small bunch coriander leaves, chopped and roasted
salt to taste
2-3 tbsp. oil
1 tsp lemon juice
For stuffing:
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1 1/2 tsp red chili pwd
1 tsp amchoor
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1 tsp cumin seeds
1/2 tsp saunf(fennel)
2 tsp dhania pwd
1 tsp garam masala
1/4 tsp turmeric
Salt to taste
1/2 tsp each mustard and cumin seeds
1/2 cup curds(plain unflavored yoghurt)
Method
1 Wash and the clean brinjals. Make 2 slits to form a cross.
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Method
2. Rub them with some curd and salt and set aside.
3. Mix all the roasted masala in the blender with some curd to make a
smooth filling. Stuff some of this mixture into each slit of the brinjals.
4. Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait
to splutter, slide in the brinjals slowly.
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Make one slit on each bhendi and set side.
Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not
more than a minute.
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Stuff each bhendi with this masala and keep the remaining aside.
Heat the remaining oil, add the cumin seeds and when they splutter add
the sliced onions.
5. Any mixture which is remaining can be now added to cover the
vegetable.
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When the onions start browning, add the remaining masala and the
bhendi pieces.
Sprinkle some water and salt and cook covered on a low flame for 30
minutes.
6. Add some water.
7. Simmer till the vegetable is tender and done.
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Keep turning occassionally.
When the bhendi is done, take off the stovetop and sprinkle the lemon
juice.Mix well.
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Serve hot with chapati/rice and dal.
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