Hi Friends,
Welcome back again :) .
As we all know, wedding season has officially started from this month. Every Indian community has it's own rituals,customs and traditions. One such Bengali wedding tradition is the famous 'Aiburo bhaat' i.e a sort of send off meal arranged by the respective families for the bride and the groom. Today I will share one such recipe "Bharwa Baigan" or "Stuffed Brinjal", that you can prepare for your dear ones who will be tying the knot soon. So, My best wishes to them...and hope they will enjoy the dish:)
Ingredients :
Brinjal/Begun/Baigan : 18 small round brinjals. In case the brinjals are big, you can take 6.
Turmeric powder :1 teaspoon
Ginger Paste : 1 Tablespoon
Garlic Paste : 1 Tablespoon
Onion : 1 Big sizeTomato : 1 Big size
Green Chilli : 2 to 3 or as per the taste
Cashew : 8 to 9 pieces
Almond : 3 or 4 pieces
Kashmiri red chili powder : 1 teaspoon
Cumin Powder : 1 teaspoon
Coriander Powder : 1 teaspoon
Garam Masala Powder : 1 teaspoonBlack Pepper powder : 1/2 teaspoon
Mango/Aamchur Powder : 1 teaspoon
Lemon juice : 1/2 teaspoon
Prawn : 3 pieces (small size)
Salt : as per the taste
Sugar : 1 pinch
Ghee : 1 tablespoon
Preparation:
Firstly, in each Brinjal, make a lengthwise slit halfway through the brinjals from bottom to top, without cutting down the stem. Make sure you do not separate the two half's.
With the knife, remove the pulp and seeds from the brinjal as per the picture given below:
Next, add turmeric powder and salt and fry them lightly. Keep them aside. Now, remove the prawn shells and keep aside.
In a pan sauté the nuts and keep aside.
In a mixture machine, add the prawns ,brinjal pulp, ginger and garlic paste, onion, tomato, Sauté cashew , almonds ,green chilies ,turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, black pepper powder, aamchur powder, salt and grind in a paste.
In a pan, heat oil and ghee and put this paste. Add garam masala ,sugar and lime juice and make a thick paste.
Cool the paste and put them inside the brinjals .Bake all the brinjals in the remaining oil and ghee until it become tender and soft. Turn the stove off.
Enjoy your dish with Paratha and hot rice...:)
