Bhare Hue Baingan | Keema Bharay Baingan | Bharwa Baingan | Keema Baingan | SooperChef

Presenting a unique and delicious recipe Keema Bharay Baingan to try out this weekend. Give try to this exceptionally tasty Keema Bharay Baingan and share your feedback with us.

Qeema Baray Baingan

Ingredients:
Beef Mince 1kg
Oil 1/2 cup
Onion (sliced) 2 cups
Cumin seeds 1 tsp
Black peppercorns 1 tsp
Tomatoes (chopped) 1 cup
Green chilies 4-5
Ginger garlic paste 1 tbsp
Salt to taste
Turmeric powder 1 tsp
Red chili flakes 1 tbsp
Coriander powder 1 tbsp
Garam Masala powder 1 tsp
Fresh Coriander (chopped) for garnishing
Green Chilies (chopped) for garnishing
Eggplants 1/2 kg
Water (for soaking) as required
Salt (for soaking) 1 tsp

Directions:
1. Take an eggplant and cut its cap, then scoop out the inner part of the eggplant a set aside. Do it with all the eggplants. (Keep the caps save for use later.)
2. Take water in a bowl a bowl and add salt to it. Whisk until the salt has dissolved.
3. Soak the eggplants in this water until used.
4. Now, heat oil in pre-heated pot. Add onions and cook until they get soft and translucent. Add cumin, black peppercorns and ginger garlic paste and cook for a minute.
5. Add mince and let it cook until it changes its color. Add tomatoes and green chilies and mix well. Add water and Cover with lid and cook on medium low flame until 80% water has evaporated.
6. Now, add all the spices and cook for 10-15 minutes or until the water has evaporated completely.
7. Take half of the cooked qeema out of the pan and keep aside. While in the rest add some water and let it form gravy.
8. Take the eggplants out of the water and pat fry and fill the qeema in the hollow spaces. Cover the tops with the caps.
9. Place them in the cooked qeema gravy, cover with lid and steam for 10-12 minutes.
10. Serve immediately with rice or roti.

Preparation Time: 15mins
Cooking Time: 40mins
Servings: 4