“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
Step 1: Wash and pat dry the small brinjals. Make a slit in each brinjal from the base toward the stem without cutting all the way through, so they stay whole but open up slightly for stuffing.
Step 2: Stuff each brinjal generously with the dry Bharma Magic Mixx, pressing the spice mix into the slits
Step 3: Heat oil in a deep skillet or pan over medium heat. Place the stuffed brinjals in the pan and cook for 3-4 minutes, turning them gently to ensure all sides get lightly browned.
Step 4: Reduce the heat to low, cover the pan with a lid, and let the brinjals steam-cook for 10-12 minutes, turning occasionally, until they are tender.
Step 5: If needed, sprinkle a few drops of water to create steam but avoid adding too much.
Step 6: Garnish with fresh coriander, if desired, and serve warm.
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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Rs.74/- per Meal for 2
(Just add grains)
Rs.56/- per Meal for 2