Name: Stuffed Brinjal | Bharwan Baingan | Gutti Vankaya - Dhaba Style !
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: Peanuts - 1/3 Cup; Jeera / Cumin Seeds - 1 Tsp; Seasme Seeds - 3 Tbsp; Coconut - 1/3 Cup (Grated); Ghee - 2 Tbsp; Onion - 1.5 Cups (Sliced); Kashmiri Red Chilli Powder - 1 Tsp; Regular Red Chilli Powder - 1 Tsp; Coriander/Dhaniya Powder - 1.5 Tsp; Garam Masala - 1.5 Tsp; Salt - 2 Tsp or as per Taste; Oil / Ghee - 2 Tbsp; Hing / Asafoetida - 1/4 Tsp; Curry Leaves - 15 to 20; Baby Brinjals / Eggplants - 15 - 18

Dil Chahta Hai - Veg

Baingan Bharwan | Stuffed Brinjal | Gutti Vankaya – Dhaba Style !

How to make Stuffed Bharwan Baingan Recipe Dhaba Style – Stuffed eggplant are made sever ways and all states have a different stuffing for this recipe. Gutti Vankaya is Andhra’s Specialty. In this recipe Baingans are stuffed with a mix of Peanuts , Coconut , Onions and Spice mix.

Its a delicious recipe. Serve with Rice or Chapati and Ghee!!

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 6

Ingredients

Stuffing Masala

Peanuts - 1/3 Cup
Jeera / Cumin Seeds - 1 Tsp
Seasme Seeds - 3 Tbsp
Coconut - 1/3 Cup Grated
Ghee - 2 Tbsp
Onion - 1.5 Cups Sliced
Kashmiri Red Chilli Powder - 1 Tsp
Regular Red Chilli Powder - 1 Tsp
Coriander/Dhaniya Powder - 1.5 Tsp
Garam Masala - 1.5 Tsp
Salt - 2 Tsp or as per Taste

Cooking

Oil / Ghee - 2 Tbsp
Hing / Asafoetida - 1/4 Tsp
Curry Leaves - 15 to 20
Baby Brinjals / Eggplants - 15 - 18

Instructions

Preparing Stuffing

Take a pan on Medium Heat.
Add Peanuts to it. Dry Roast until they are nicely done.
Now add Jeera, Seasme Seeds and Grated Coconut.
Dry roast for 2 to 4 minutes. Remove this mix in a plate.
In the same pan now add Ghee.
Once the Ghee is heated add Sliced Onions.
Saute the onions till golden. Now Add Ginger Garlic Paste.
Cook till raw aroma of Ginger Disappears.
Now Add Kashmiri Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
Mix everything well. Turn the flame off and let the mix cool for few minutes.
Take a Mixer Grinder and Add both Peanut Coconut mix , Sautee Onion Masala.
Grind into a coarse thick paste. If needed add 2 tbsp of water. Do not make the paste runny. It should be dry.
Now Take a Babay Brinjal/Baingan. Cut in the center. Strat from bottom till just above the stem. Cut it so that it does not split into 2 peices. Now turn the Brinjal 90 degree and Cut again from the center. Brinjal should be cut in 4 but still held on by the stem.
Now Take a Knife or small spoon. Take some masala and Stuff the Brinjal Properly.
Do this for all the Brinjal's.

Cooking Brinjals

In a deep pan on Medium Heat add Oil.
Once Oil is heated add Hing and Curry leaves.
Saute for 1 minute.
Now add any leftover masala from the grinder/mixer.
Mix Everything Well.
Now Start adding a layer of Stuffed Brinjals. Make sure no 2 Brinjals overlap. Coat all the Brinjals with the masala.
Add about a tbsp of water on the sides and Cover the pan.
Cook Till done. When Done Their Skin color would completey change and the skin would get loose.
Stir in between while Cooking.
Garnish with Cilantro and Serve.