Kalonjiwale Bharwan Baigan Aloo

Bharwaan Baigan Aloo

 

My son was asking me one day about the dishes I liked as a child and which my mother cooked for me. The list was long. “Maa Ke Haath ” ka jadu. I miss the dishes my mom used to make. Though simple, I still remember the delicious taste. I told him about Bharwan Baigan Aloo. My brother and I used to like it very much. We were very happy when we came home from school and our mother served us this yummy bharwan baigan aloo.  It was heavenly.

So my son was tempted to eat them and told me to prepare nani style bharwan baigan aloo. It was challenging for me to make it exactly as she made it. I also wanted my son to start loving this new dish.

I then called my mom and asked her the exact recipe and the ingredients and the process. She gave me a very detailed explanation about how to cook the recipe and also shared some small things to be taken care of while preparing them. I have mentioned those in the note section below.

The recipe turned out very well and my husband and son both loved it. I was very happy and so wanted to share with you this tasty recipe.

This recipe is made using small brinjals and potatoes. The stuffing has rich flavors of coconut, onion, peanuts, regular spices and a unique flavor of nigella seeds (kalnonji)

I am sure you all will like it!!

Bharwaan Baigan Aloo
Bharwan Baigan Aloo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This dish is made using small brinjals and potatoes. They are stuffed with the mixture prepared with onion, coconut, peanuts, regular spices and has a unique flavor of nigella seeds (kalonji) and are pan cooked with oil.
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Bharwaan Baigan Aloo
Bharwan Baigan Aloo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This dish is made using small brinjals and potatoes. They are stuffed with the mixture prepared with onion, coconut, peanuts, regular spices and has a unique flavor of nigella seeds (kalonji) and are pan cooked with oil.
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a plate put all the stuffing ingredients - grated onion, desiccated coconut, roasted peanut powder, sugar, kalonji (nigella seeds), ginger garlic paste, coriander powder, red chili powder, turmeric powder.
    Bharwaan Baigan Aloo
  2. Mix them all. Add chopped coriander.
    Bharwaan Baigan Aloo
  3. Mix them well with light hands.
    Bharwaan Baigan Aloo
  4. Peel potatoes and slit them vertically and horizontally till 3/4th depth. Take brinjal and remove the stem and slit them vertically and horizontally till 3/4th depth. Now fill the prepared stuffing in them carefully. If the brinjals are big then cut them into half and then slit them as above and fill the stuffing. Keep aside the left over stuffing.
    Bharwaan Baigan Aloo
  5. In a thick bottom pan or non-stick pan heat oil, add mustard seeds and cumin seeds.When they crackle add turmeric powder and asafoetida.
    Bharwaan Baigan Aloo
  6. Put the stuffed potatoes into it and toss them well and cook them covered for 5-7 minutes or till semi soft.
    Bharwaan Baigan Aloo
  7. Now once the potatoes are semi soft add the stuffed brinjals. Toss them well. (potatoes take more time to cook then brinjal and hence we semi cook them first and then add brinjals to them).
    Bharwaan Baigan Aloo
  8. Cover and cook potatoes and brinjals till done.
    Bharwaan Baigan Aloo
  9. Now add the left stuffing mixture to them. Toss them gently and cook for 3 -4 minutes.
    Bharwaan Baigan Aloo
  10. Add the chopped coriander and remove from heat.
    Bharwaan Baigan Aloo
  11. Serve the hot bharwan baigan aloo with roti of your choice. I have served it with jowar roti.
    Bharwaan Baigan Aloo
Recipe Notes

Note:

Take small size potatoes and brinjals.

Be careful while making slits in brinjals and potatoes.

Carefully fill the stuffing. The potatoes and brinjal might break from the slits.

As potatoes take a longer time to cook, toss and cook them first till they are semi soft. Then add the brinjals.

Cook the vegetables on low heat, gently tossing them in between.

 

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