Black Pepper Free Vegan Stuffed Bharwa Baingan
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Learn more →Ingredients
4 servings
For the eggplants
- 8–10 small indian eggplants (about 1.5 lb total)
For the stuffing
- ½ cup roasted unsalted peanuts
- 3 tbsp unsweetened shredded coconut
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tsp ground turmeric, divided
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp tamarind paste
- 1 tsp sugar
- ¾ tsp salt, plus more to taste
For cooking
- 3 tbsp neutral oil (such as sunflower or canola), divided
- 1 tsp mustard seeds
- 10–12 fresh curry leaves
- 1 medium yellow onion, finely chopped
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 2 medium tomatoes, finely chopped
- ½ cup water
For serving
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
Toast the coriander seeds and cumin seeds in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder.
- 2
Add the peanuts and shredded coconut to the same dry skillet over medium-low heat and toast, stirring constantly, until the coconut is lightly golden and the peanuts are fragrant, about 3 minutes. Watch closely, as the coconut can brown quickly. Transfer to the spice grinder and pulse with the toasted spice powder until the mixture resembles coarse, slightly clumping crumbs — not a smooth paste.
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