Bharva Baingan / Bharela Ringna

All time favorite, Bharva Baingan, can be enjoyed with Roti, Puri, Paratha or Rice. This recipe is very meditative, as each process from preparation, to the slitting eggplants, to filling and cooking is little long and needs some attention. Here's my way of making it tasty and as quick as possible !!

Ingredients

- 3-4 Medium sized Eggplant (Baingan/Ringna), 2 Medium sized potatoes
- Oil, Jaggery, Chili Powder, Turmeric Powder, Cumin - Coriander Powder
- Salt, Cilantro, Thin Sev, Garam Masala

Here's the Recipe,

Preparation for the filling,
- Mix Salt, Turmeric Powder, Chili Powder, Cumin - Coriander Powder, Jaggery and 1 tbsp oil together.
- Mix it well and add Sev to the mixture, then gently mix it, just little making sure not to mash the sev.


- Now cut slit the Eggplants, do not cut them entirely. Fill the mixture gently into the slit Eggplants.


Now, let's cook it,
- Add oil in Pressure Cooker, let it heat, add cumin seeds and asafoetida.
- Once the cumin seeds crackles, gently put the Eggplants and Potatoes to the cooker.
- Let it cook for a while (at least 8-10 mins), once the eggplants seems softened, close the lid.
- Pressure cook it for 3-4 whistles and then let it cool down for a while.

Garnish it with fresh cilantro leaves and the curry is ready to enjoy.