Achaari Bharwan Baingan Masala | Stuffed Baby Eggplants in a Tangy Tomato Gravy !

Baingan or eggplants are one of the most common vegetables used in Indian cuisine. Lots of delicacies can be made using these baby aubergines/brinjals; today I bring for you the "achaari baingan masala" which is a unique mix of spicy, savory and tangy flavors, perfect for foodies with those 'chatpata tastebuds'. Do try making these in your home kitchens and don't forget to post your feedback and comments stating how they turned out.

Ingredients

8-10 baby eggplants (vertically slit for filling)
3-4 garlic cloves (finely chopped)
2 inch ginger (finely chopped)
2 green chili (finely chopped)
4 medium sized tomatoes (blanched and pureed)
2 tsp red chili powder
1 tsp cumin
2 tsp lemon juice
Salt as per taste
3 tbsp vegetable oil

Ingredients (For stuffing)

2 tsp coriander seeds
1 bay leaf
5-6 black pepper corns
1 tsp fenugreek seeds (methi daana)
1 tsp kalaunji seeds
1 tsp fennel (saunf)
1 tsp cumin
2 whole dried red chili
2 tsp dried pomegranate seeds (anaardana)
Salt to taste

Method

1. Dry roast the ingredients for stuffing, blend them into a coarse powder and fill each eggplant with the same.
2. Heat oil in a wok and fry each eggplant till it turns crisp.
3. Take out the eggplants from the wok, keep them aside and make the tomato gravy (steps follow).
4. In the same wok, add in cumin seeds, green chillis, garlic and ginger and saute well.
5. Now add in salt, red chilli powder, a tsp of spice powder and tomato gravy. Cook the gravy till oil starts oozing out from the edges.
6. Add in the lemon juice and mix well.
7. In a serving dish, place the fried eggplant and top them with the gravy. Serve hot accompanied with tawa naan or simple plain roti.