Bharwa Baigan is called Baigan ka Kalunji in Bihar, just as Karele ka Kalaunji, Parwal ka Kalunji etc. The kalunjis make make good side dishes.
The quantities given below are for 250 gms of baigans.
Small baigans 250 gms
Dhania powder 1 tea spoon
Red Chili powder 1/4 tea spoon
Haldi powder 1/4 tea spoon
Amchur 1/2 tea spoon
Garam masala 1/2 tea spoon
Panchphoren 1/4 tea spoon
- Select tender preferably small size baigans.
- Slit the baigan into four leaving the top joined together and keep aside.
- Heat about 1/2/to 1 table spoon oil – preferably mustard oil.
- Add all the masalas except amchur and panchphoren.
- Fry lightly and add two to three tea spoons of water so that the masala becomes like a paste.
- Add salt and amchur and fry some more till the masala becomes brown.
- Remove from fire and allow it to cool.
- Fill the masala between the slits of the baigan.
- Heat 1 table spoon of oil in a Karahi or flat thick bottom pan.
- Add panchphiren and fry.
- When the panchohoren begins to crackle lower the baigans carefully into it one by one and cover with a lid.
- Cook on slow fire.
- Keep turning the baigans from time to time so that they do not burn.
- Remove from fire when the baigans are cooked and become soft.
The Baigan ka Kalaunji is ready to be served.
Garnish and serve hot. It goes best with rice dishes and puris and parathas.