Stuffed Brinjal Curry with Purti Kachi Ghani Mustard Oil

Prep Time: 25 mins Cook Time: 35-40 minutes Total Time: 1hr Servings: 8 Introduction: Embark on a culinary adventure with Bharwa Baingan, a delectable stuffed brinjal curry that tantalizes the taste buds with its unique blend of spices and textures. This dish, where tender brinjals are filled with a vibrant and aromatic masala, is a testament to India's rich culinary heritage and the art of transforming simple ingredients into an extraordinary culinary experience. The use of Purti Kachi Ghani Mustard Oil lends a distinctive pungent flavor and aroma, elevating the dish to new heights. Ingredients:

• - 500g small to medium-sized brinjals (preferably the purple, round or oblong variety)
• - 3 tablespoons Purti Kachi Ghani Mustard Oil, plus more for drizzling
• - 1 large onion, finely chopped
• - 1 teaspoon ginger-garlic paste
• - 1 green chili, finely chopped (adjust to your spice preference)
• - 1/2 teaspoon turmeric powder
• - 1 tablespoon coriander powder
• - 1 teaspoon cumin powder
• - 1 teaspoon red chili powder (adjust to your spice preference)
• - 1/2 teaspoon garam masala
• - 1/2 teaspoon amchur powder
• - 2 tablespoons roasted peanut powder (optional)
• - 1 tablespoon besan (gram flour) (optional, for binding)
• - 2 tablespoons chopped fresh coriander leaves
• - Salt to taste
• - 1/4 cup water (optional, for gravy)

  Instructions: 1. Prepare the Brinjals: Wash the brinjals thoroughly. Make two slits in each brinjal, starting from the base and going almost up to the stem, creating a cross shape. Ensure the stem remains intact so the stuffing stays inside. Submerge the slit brinjals in salted water to prevent discoloration.   2. Make the Stuffing: In a bowl, combine the chopped onion, ginger-garlic paste, green chili, turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, amchur powder, roasted peanut powder (if using), besan (if using), chopped coriander leaves, and salt to taste. Mix well, adding a few drops of water if needed to create a thick, paste-like consistency.   3. Stuff the Brinjals: Gently squeeze out the excess water from the brinjals. Carefully fill the slits of each brinjal with the prepared masala, pressing it in firmly.   4. Sauté the Brinjals: Heat Purti Kachi Ghani Mustard Oil in a heavy-bottomed pan or kadhai over medium heat. Once the oil is hot, carefully place the stuffed brinjals in the pan.   5. Cook the Curry: Cover the pan and cook on low to medium heat for about 20-25 minutes, turning the brinjals occasionally to ensure they cook evenly and don't burn. You can drizzle a little more mustard oil around the brinjals if needed.   6. Add Water for Gravy (Optional): If you prefer a gravy, add about 1/4 cup of water to the pan, cover, and cook for another 5-10 minutes until the brinjals are tender and the gravy has thickened slightly.   7. Garnish and Serve: Once the brinjals are cooked through and the masala has nicely coated them, garnish with fresh coriander leaves. Serve hot with roti, paratha, naan, or rice.   Enjoy this flavorful and aromatic Bharwa Baingan, made with the distinctive touch of Purti Kachi Ghani Mustard Oil!