Delicious Bharva Baingan: Stuffed Eggplants In Tangy Tomato Curry

Ingredients

• 8 small eggplants
• 1 cup chopped tomatoes
• 1 medium onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 teaspoons cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 tablespoon oil
• Salt to taste
• Fresh coriander leaves for garnish

Method

1. Start by washing the eggplants. Cut them into halves, leaving the stems attached.
2. Mix chopped tomatoes, onion, ginger-garlic paste, cumin seeds, red chili powder, coriander powder, and salt in a bowl. Stuff this mixture into the eggplant halves.
3. Heat oil in a large pan. Place the stuffed eggplants carefully into the pan and fry gently until they are soft.
4. Add a little water to the pan, cover it, and let everything simmer for about 15 minutes.
5. Once cooked, garnish with fresh coriander leaves before serving.

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