Baigan Firdaus
Tired of the same old baigan ka bharta everytime? Me too!!
Although I love bharta yet even too much of a good thing can be boring. But
what is a person to do when you open the fridge and you have a family of baigans
staring back at you?
So I decided to make stuffed baigan. And the main aim
behind this method of cooking was to get rid of the seeds. I simply hate the
baigan seeds!! And also since I will be grilling the baigan there is little or
no oil involved.
Ingredients
1 large baigan
1 cup paneer, grated
½ tsp cumin seeds
1 onioin chopped
1 tomato, chopped
1 tbsp chopped garlic
1 tbsp copped ginger
1 tsp cumin powder
1 tsp turmeric powder
Salt to taste
First prepare the filling. Heat some oil. Add the cumin
seeds. Now add the ginger and garlic. Saute few seconds and add the chopped
onion. Once the onion turns translucent add the tomato. Cook till the tomato is
mushy. Now add the cumin powder, turmeric powder and salt. Add the grated
paneer and cook well.
Wash the baigan properly. Now slice off a tiny part from the
bottom so that your baigan can stand upright without toppling over. We don’t
want a Humpty Dumpty scenario here.
Make two slices in a plus shape so that the baigan opens up.
Slice off a portion from the top so that you now have a lid
like thing.
Using a knife dig down into the baigan cavity and start trimming.
Keep removing the trimmed portions. Now you will have a large empty pocket
inside the baigan.
Apply salt inside. Stuff the paneer filling inside. Take a large
pieces of thread and wrap it around the baigan tightly so that the stuffing
does not fall out.
Put the chopped lid portion back on.
Preheat the oven to 220 degrees.
Apply some mustard oil on
the baigan. Place on a baking dish. Spread left over paneer filling around the
base of the baigan.
Bake for 40 minutes. After 30 minutes it is better to take
out the baigan and then wrap a foil around it.
Slice open the plus shape cut
you had made and enjoy the stuffed baigan.
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