Bharlibandha

Cuisines

Best for

Recipe

Ingredients

4 medium	brinjals (eggplants)
1 cup	chana dal (split chickpeas)
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	cumin seeds
1 tablespoon	ginger-garlic paste
2 tablespoons	oil
1	onion, finely chopped
2	green chilies, finely chopped
1	tomato, finely chopped
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash the chana dal thoroughly and soak it in water for at least 2 hours.
2. 2 Drain the soaked chana dal and grind it coarsely in a blender.
3. 3 Add turmeric powder, red chili powder, coriander powder, and salt to the ground dal. Mix well.
4. 4 Wash the brinjals and make a cross slit on each, without cutting them completely.
5. 5 Stuff the ground dal mixture into the slits of the brinjals.
6. 6 Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
7. 7 Add the chopped onions and sauté until they turn golden brown.
8. 8 Add the ginger-garlic paste and green chilies. Sauté for another 2 minutes.
9. 9 Add the chopped tomato and cook until it becomes soft and the oil starts to separate.
10. 10 Place the stuffed brinjals gently into the pan. Cover and cook on low heat for about 20-25 minutes, turning occasionally, until the brinjals are tender.
11. 11 Garnish with chopped coriander leaves before serving.