This scrumptious curry is a spicy masala combination from the traditional maharashtrian cuisine. Just like Puran poli, Amti, Thalipeeth this curry is a part of regular vegan meals in maharashtra. It is also prepared in other parts of Indian sub continent but the preparations vary from state to state.
This curry is loaded with coconut and peanuts and is extremely rich in protein and high in magnesium. This curry is spicy but is delicious. The combination of this curry is great with bajra or jowar (millet) roti. This tastes great with hot rice and ghee. The curry has a great grainy texture and is a great curry.
This curry has a specific preparation method. we use onion and coconut in this curry but burn it on flame before grinding. This burning process add a smoky flavour to the curry. The colour obviously turns darker because of the burning base. The burning or browning process can be done in a pan too on high. the grated dry coconut and sliced onions turn brown and can be still used. This taste dosent affect due to burning ass we do not turn it completely brown. just change colour partially.
This process might sound complicated but trust me once you have it you will love it! This is super easy in following steps.
- Slit cut brinjals
- Burn onion and coconut until colour changes partially.
- Make a paste with roasted peanuts and burnt onion and coconut.
- Stuff paste in brinjals and keep some.
- Temper the paste with spices and stuffed brinjals and make a scrumptious curry with some salt and water to cook.
- The key element is the kala masala from the Maharashtrian cuisine. If you dont have it you may use the goda masala, garam masala or just the chilli powder , coriander powder and turmeric.
Let’s get this recipe with step by step images and details below. Do not forget to subscribe for new updates and notification on the blog!
Bharva Baingan / Spicy brinjal curry
- 4 Small brinjals Purple/green
- 1 onion optional
- 4 tbsp dessicated coconut or grated dry coconut
- 4 tbsp roasted peanuts
- 1 teaspoon ginger garlic paste Optional
- 2 tbsp goda masala or garam masala
- 1 tesp red chilli powder
- 1 tesp turmeric powder
- 2 tesp coriander powder
- 3-4 tbsp cooking oil
- salt as per taste
- 1.5 cups water
For the stuffing
- Roast onion over a flame. You can directly roast it on flame or in a pan. Roast it until brown.
- Roast the grated coconut and peanuts too in a pan until brown.
- Allow it to cool and then grind it fine in a mixer grinder.
- Slit cut the brinjals in 4 parts. Keep the crown uncut and joined, only slit on the brinjals
- We will fill the slits with a little bit of paste we made for stuffing. fill all four brinjals and keep the rest for curry prep.
- Heat 2.5 tablespoon oil in a pan/kadhai.
- Crack cumin seeds, and a pinch of asafoetida.
- Saute ginger garlic paste if using it. You can skip it too.
- Add the grounded paste of onion,peanut and coconut in the oil. Saute it well for about 2-3 minutes.
- Now add the red chilli powder, turmeric powder, goda masala/kala masala and saute again.
- Now add the stuffed brinjals in the sauteed mix and stir well gently.
- Add salt as per taste. Add 1.5 cups water and cover the kadai/pan.
- Allow the curry to cook until brinjal softens. Cook on low-medium flame for about 12-15 minutes. Stir the curry a couple of times in between.
- After the brinjals are soft enough to mash with spoon they are ready to eat. Stop the cooking process.
- Transfer the curry in a pot and garnish with coriander.
- You may serve this curry with jowar, bajra, makki roti or any other paratha or rice.
- The brinjals should be small, clean inside. after slit check the brinjal if they are gone bad.
- For Jain curry you can skip onion and ginger garlic paste. Taste will still remain great.
- The paste we make can be made by sauteing the onion, coconut, peanut and adding the masalas in the mixer grinder itself, or you can add it in tempering too.
- The curry tastes authentic with kala masala(maharashtrian Keppra/badshah) brands are good for it. But you may use goda or garam masala and add more coriander powder in that case.
- Do not overcook the brinjals. They should not separate the petals. The brinjals should only be easily cut with spoon.
Also check our other Popular Maharashtrian recipes
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