Bharwan Baingan, a tasty dish of small brinjals prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. Recipe Link : http://www.tarladalal.com/Bharwan-Baingan-Punjabi-Bharwan-Baingan-Recipe-38493r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Bharwan BainganExpose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. The stuffing, prepared by sautéing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers! Preparation Time: 25 minutes.Cooking Time: 24 minutes.Serves 5. For the onion-coconut paste1 cup roughly chopped onions 1 cup freshly grated coconut¼ cup coriander (dhania) seeds3 whole dry Kashmiri red chillies, broken into pieces1 tbsp roughly chopped garlic (lehsun)1 tbsp roughly chopped ginger (adrak)3 cloves (laung/lavang)2 small sticks cinnamon (dalchini)For the stuffing2 tbsp oil¼ cup roasted and coarsely powdered peanuts ½ tsp turmeric powder (haldi)1 tsp chilli powder1 tbsp coriander-cumin seeds (dhania-jeera) powder1 tsp sugarSalt to taste1 tsp lemon juice2 tbsp finely chopped coriander (dhania)Other ingredients14 small brinjal (baingan / eggplant)5 tbsp oil2 tsp cumin seeds (jeera)½ tsp finely chopped garlic (lehsun)1 bayleaf (tejpatta)For servingRotis or Parathas For the onion-coconut paste1. Combine the onions, coconut, coriander seeds, dry red Kashmiri chillies, garlic, ginger, cloves and cinnamon in a deep non-stick pan and dry roast on a medium flame for 2 minutes. Keep aside to cool completely. 2. Once cooled, blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep aside. For the stuffing1. Heat the oil in a broad non-stick pan, add the prepared onion-coconut paste, peanuts, turmeric powder, chilli powder, coriander-cumin seeds powder, sugar and salt and mix well.2. Add the lemon juice and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside.How to proceed1. Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.2. Stuff the slits of each brinjal with the prepared stuffing and keep the remaining stuffing aside. 3. Heat the oil in a deep non-stick kadhai and add the cumin seeds.4. When the seeds crackle, add the garlic and bayleaf and sauté on medium flame for a few seconds.5. Add the stuffed brinjals, mix gently, cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally. 6. Lower the flame, add the remaining 1 cup of water and little salt and mix gently. Cover it with a lid and cook for 10 minutes, while stirring occasionally. Keep tossing the brinjals occasionally to avoid it from breaking.Serve hot with rotis or parathas.