Pan Fried Eggplant (Bharwa Baingan

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Do you want to add a side dish to your Thanksgiving Menu that happens to be on the list of “The Worlds Healthiest Food”?  If yes, then Brinjal/Eggplant/Aubergine/Baingan (all the same) is the way to go.

Huge benefits from eating Brinjal – Excellent source of digestion-supportive dietary fiber. Great source of heart-healthy potassium, copper, vitamin C, vitamin B6, folate, and niacin. Eggplant is also a good source of bone-building vitamin K and magnesium.

Pan Fried Brinjal/Eggplant with Potatoes (Bharwa Baingan)

Pan Fried Brinjal

Time to Prepare: 50 minutes

Serving Size: 4 people

Ingredients:

  • 8 small size brinjals with stem
  • 3 Medium sized potatoes thinly sliced (1/4 inch thick)
  • One packet of  Tava Fry Masala (MDH Brand ther brands are fine as well).  These spices can be found at your local ethnic market.
  • 7 tablespoons of olive oil
  • 5/6 tablespoons of water

Directions:

  • Wash the brinjals and pat dry them. Slit the  Brinjals from the side that is round in four-way slits. Make criss-cross slits on the brinjals, slitting as close to the stem but not all the way. You want to make sure that you don’t cut the brinjal all the way.
  • In a bowl add 3 tablespoons of olive oil and ½  packet of Tava Fry Masala and mix well so that it becomes a paste.
  • Stuff the slits with the Tava Fry Masala mixture. Feel free to use your fingers and rub the paste in all areas of the brinjal.
  • In a bowl add the sliced potatoes and add 1 tablespoons of Tava Fry Masala
  • In a non stick wide pan heat 4 tablespoons of oil and add the potatoes and gently fry till ¼ way done.
  • Add the brinjals and let them fry first on medium heat for about 15 minutes. Every 5 minutes uncover and gently turn  the brinjal over.
  • Then add 5/6 tablespoons of water to help steam the brinjal and cook quicker.  Now leave it on low heat and let it cook.   Make sure the pan is covered.
  • When the brinjal are soft and slightly mushy they are ready to be served.

About Sunita Bagai

I was born in Malawi Africa, grew up there and moved to the United States for my continuing education. I got my BA and Masters from Golden Gate University, in SF. I got married and moved to Virginia. I've been married 14 years and I have two beautiful daughters who make my life complete. I love to cook and now that both my girls are in school full time, and with my husband's enthusiastic support, I'm following my passion and am offering cooking classes to share my cooking ideas with the world.

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