Bharvan Baigan

I am not a big fan of eggplant and certainly not the regular aloo baigan and masala baigan. So i thought, the only way to make eggplant delicious is to come up with a rich filling for bharvan baigan. I tested it yesterday and it came out to be pretty good. Here's the recipe.

Ingredients:

8-10 small size eggplants
1/2 onion, chopped
1/2C cashewnuts
1 tsp coriander seeds
3 cloves
2 tbsp coconut, shredded
1/2 tsp chilli powder
1/2 tsp tuemeric powder
1 tsp garam masala
3 tbsp vegetable oil
salt to taste
cilantro leaves for garnish

Method:

1) In a pan, heat a tbsp of vegetable oil. Add cloves, coriander seeds and onions , fry until onions tuen tranlucent. Add cashewnuts to this and let them become slightly brown. Turn the heat of and le the mixture cool.

2) In a grinder, add the above mixture, coconut, turmeric powder , chilli powder, garam masala and salt.Grind to make a paste. Add little water if necessary.

3) Slit the eggplant into cross slits and fill them with the cashew paste. In a pan, heat 2 tbsp of oil. Add the eggplants and let them sear on all the sides.

4) Add the remaining paste to the pan. Add little water to make a gravy and let it simmer till the eggplants are cooked and the paste starts to leave out oil.

5) Garnish with some chopped cilantro and serve hot with roti.

Serves: 2-3