Brinjals/Ringana/Eggplants are delicate in flavor and absorb other flavors very well, I have used different spices with lots of coriander/cilantro and garlic to fill in. Brinjals/Ringana/Eggplants has plenty of Minerals and vitamins.
Ground peanut and Sesame seeds – 4 tbsp
Pinch of asafetida (Hing)
Cumin and coriander powder – 2 tbsp
Chili powder – 1 tbsp
Salt to taste
Pinch of Turmeric
Garam Masala – 1 tsp
Chick pea flour – 2 tbsp
Grated Garlic – 1 1/2 tbsp
Finely chopped Cilantro/Coriander – 1 Big bunch
Tomato – 1 Medium size
Eggplant/ringana/Baingan – 8 Medium size
Oil – 2 tbsp
1. Take Ground peanut and Sesame seeds in a bowl. Add asafetida, Cumin and coriander powder, Chili powder, Salt to taste, Pinch of Turmeric, Garam Masala, Chick pea flour, Grated Garlic and Finely chopped Cilantro/Coriander. Mix it very well.
2. Remove the stems of the Brinjals/Ringana/Eggplants and make criss-cross slits on the Brinjals/Ringana/Eggplants, taking care not to separate the segments. Stuff the slits with the prepared masala mixture. About half of the mixture will be used and rest will be used later.
3. Heat oil in a pan. Add Stuffed Brinjals/Ringana/Eggplants. Stir it. Close the Pan with the lid. Let it cook until Brinjals/Ringana/Eggplants is tender on a medium to low heat. It will take around 8-10 minutes.
4. Add tomatoes and remaining masala mixture and add 3 tbsp water and give it a good mix.
Let it simmer for around 4-5 minutes on medium flame.
5. Your Bharva Baingan is ready.