Stuffed Eggplants.

I know Bhara Baingan is common among most of them but may be you must have forgotten about this recipe from long time so if you happen to visit my blog you will remember about it and prepare it for dinner! This recipe is made in many ways across our country. My mom usually makes this for dinner with chapati so I made it today... I love it! even one peice is enough... My mom uses roasted coriander and chilli powder for most of our South Indian cuisine.. I swear it has a peculiar aroma... and makes your dish simply superb... not too much just a teaspoon of that roasted spice will make your dish queen...

Ingredients:

1. Small Egg Plants         5-6 nos
2. Coconut grated           1 cup
3. Roasted Peanuts          1/2 cup or 2-3 tsp
4. Coriander powder       1 tsp
5. Chilli powder               1 tsp as per your spice taste
6. Turmeric powder         1/2 tsp
7. Fennel seeds                1/2 tsp
8. Coriander leaves          few twing
9. Vegetable Oil               2-3 tbsp
10. Salt to taste

Method:

1. Clean and dry the small egg plants (baingan/brinjal) and make two cuts across it to wide open the egg plants do not make pieces of them.
2. Now make the filling of the ingredients mentioned from No 2 to No 7 and just crush them in the blender do not make them paste.
3. Fill the egg plants with the prepared filling and then in a kadai or in fry pan place the egg plant nicely.
4. Now sprinkle an hand full of water and cover it and cook for about 10-15 min.
5. Now after the egg plants are soft and cooked add 2-3 tbsp of oil to it and simmer it for some time. 
6. You can garnish with coriander leaves and serve hot with  soft chapatis or phulkas.

Note: Egg plants can change their colour after they are chopped so to avoid this soak them in salt water and then when you are using it discard the water.

Guide: Fennel Seed