Bharwa Baingan

• Dry roast chana dal and peanuts at a medium low temperature.
  • Continue until the dal and peanuts turn slightly brown in color, about 2-4 minutes.
  • cook until you could smell the aroma.
    • Note: Be careful not to burn them or they’ll taste bitter.
  • Maintain the heat at the lowest setting.
  • Allow the chana dal to cool completely.
• Transfer the chana to a grinder.
  • Grind into powder.
• Combine rest of the dry spices in a bowl along with the powdered chana mix.
  • Add oil and mix well.
  • Adjust seasonings to taste.
• Wash and clean the eggplants.
• Carefully make a cross (x) cut in all the eggplants.
  • Note: Make sure not to cut through.
• Stuff the eggplants with the dry mix.
• Heat oil in a pan.
  • Add cumin seeds and hing and cook until they begin to crackle.
  • Add stuffed eggplants.
  • Cover the pan and let it cook.
  • Regularly check on the eggplants while flipping them in between.
  • Note: About 8 minutes into cooking, eggplants will become soft.
• Add the tomatoes and dry peanut-dal masala.
• Add the green chilies and water.
• Mix thoroughly, cover, and cook until the eggplant is cooked through completely.
  • Toss and turn eggplants carefully every 3-4 minutes.
• Check if the eggplant is cooked using a paring knife.
  • Note: If the knife slides smoothly through the eggplant, it’s done.
• Adjust seasonings and add chopped cilantro leaves.
• Serve hot and enjoy!

Trivia

Eggplants are not vegetables; they are berries.