Introduction:

Hi, I'm Ajay Chopda. Let me tell you about this delicious Kathiyawadi Baingan recipe. When I first tried making it, I realized that understanding the right kind of baingan (eggplant) is very important. Many people make mistakes while choosing the baingan, so let me help you pick the right one.

In Kathiyawadi cuisine, the baingan we use is small, dark purple, and without any marks. The smaller baingan works best because it cooks perfectly and holds the stuffing well. I also learned that you can use big baingan, but the small ones are always a better choice for this recipe. So, let's start making this awesome dish together!

Ingredients of Kathiyawadi Baingan

Portion servings: 4-5 pax

Preparation time: 05 mins

Cooking time: 45 mins

For Brinjal (Baingan):

• Brinjal 500 gms

For Brinjal Stuffing:

• Coriander powder 2 tbsp
• Kashmiri chili powder 1 tbsp
• Kitchen king masala 1 tsp
• Saunf powder 1 tsp
• Turmeric powder ½ tsp
• Peanut coarse powder ½ cup
• Besan (Gram Flour) 2 tbsp
• Salt 1 tsp
• Desiccated coconut 1 tbsp
• Amchur powder 1 tsp
• Ginger & garlic paste 1 tbsp
• Sugar 1 tsp
• Kasuri methi 1 tbsp
• Lemon juice ½ pc
• Coriander chopped 1 tbsp

For Gravy:

• Mustard oil ¼ cup
• Jeera 1 tsp
• Hing ½ tsp
• Garlic chopped 1 tbsp
• Onion chopped 2 pcs
• Tomato chopped 1 pc
• Tomato puree 2 pcs
• Green chili slits 2 pcs
• Stuffed brinjals
• Kathiyawadi stuffing
• Water as required
• Salt 1 tsp
• Coriander chopped 1 tsp
• Fresh malai (cream) 2 tbsp

Instructions of Kathiyawadi Baingan

Step 1: Prepare the Brinjal (Baingan)

Wash and prepare the brinjals: Start by washing the brinjal thoroughly. Choose medium-sized brinjals that are firm and free from blemishes. Cut a slit lengthwise through the center of each brinjal, making sure not to cut all the way through. This slit will hold the stuffing. The brinjal should be able to hold the stuffing without falling apart.

Step 2: Prepare the Stuffing

Mix the dry ingredients: In a large mixing bowl, combine the dry ingredients: coriander powder, Kashmiri chili powder, kitchen king masala, saunf powder, turmeric powder, and amchur powder. Mix them well to create a flavorful base for the stuffing.

Add peanut powder and other ingredients: To the mixture, add peanut coarse powder, besan (gram flour), desiccated coconut, and salt. The besan helps in binding the stuffing, while the coconut adds texture and flavor. Add ginger and garlic paste for an aromatic kick, and sugar for a subtle sweetness.

Add kasuri methi and lemon juice: Then mix in kasuri methi, which imparts a unique aroma, and lemon juice for a tangy finish. Finally, add freshly chopped coriander leaves for a burst of freshness.

Step 3: Stuff the Brinjals

Stuff the brinjals: Carefully stuff each brinjal with the prepared stuffing mixture, pressing gently to ensure the stuffing fills the cavity completely. Be mindful not to overstuff, as this can cause the brinjal to tear. If any stuffing falls out, you can gently press it back into place while cooking.

Step 4: Cook the Stuffed Brinjals in the Gravy

Heat oil and prepare the base: In a wide pan, heat mustard oil over medium heat. Once the oil is hot, add cumin seeds (jeera) and hing (asafoetida). Allow them to sizzle and release their aroma for a few seconds. Then add chopped garlic and sauté until golden brown.

Sauté onions and tomatoes: Add chopped onions and cook them until they turn soft and translucent, which will take about 5-6 minutes. Then, add chopped tomatoes and cook them until they become soft and mushy.

Prepare the masala base: Stir in the tomato puree and let it cook for a few minutes, allowing the oil to separate from the masala. Add slit green chilies for a touch of heat and mix everything well.

Step 5: Add Stuffed Brinjals to the Gravy

Add the stuffed brinjals: Gently place the stuffed brinjals into the simmering gravy. Carefully stir to coat the brinjal in the masala without disturbing the stuffing inside.

Simmer the brinjals: Add water to the gravy as needed to create a smooth consistency. Cover the pan and let the brinjals cook on low heat for about 15-20 minutes. The brinjals will soften and absorb the flavors of the spices and gravy.

Step 6: Finish the Dish

Final touches: Once the brinjals are tender, check the seasoning and adjust salt if needed. Add freshly chopped coriander to the gravy for added flavor.

Stir in cream: Finally, stir in fresh malai (cream) to give the dish a rich and creamy texture.

Serve:

Garnish the Kathiyawadi Baingan with additional coriander leaves. Serve hot with roti, rice, or paratha.

About the Recipe:

To make Kathiyawadi Baingan, start by choosing small, dark purple baingan. Cut them in a square shape, ensuring no worms are inside, and keep the stem intact for presentation.

The stuffing includes coriander powder, Kashmiri red chili powder, kitchen king masala, fennel powder, turmeric, peanut powder, besan, amchur powder, lemon juice, sugar, and kasuri methi. This mix provides a perfect balance of flavors.

Once stuffed, cook the baingan in a gravy made with mustard oil, cumin, hing, garlic, onions, and tomatoes. Let it simmer on low heat, allowing the baingan to absorb all the rich flavors.

Cooking Tips:

Here are some cooking tips to make your Kathiyawadi Baingan perfect:

• Choose fresh, small, and dark purple baingan without any spots.
• Clean the stem of the baingan before cooking, as it adds to the presentation.
• When stuffing the baingan, make sure to pack the stuffing tightly for better flavor.
• Don’t rush the sautéing process; cook the onions and tomatoes properly for a rich taste.
• If the gravy becomes too thick, add a little water and cook it on a low flame.
• Once the dish is cooked, you can top it with fresh coriander for a nice aroma and extra flavor.

Pairing Guide:

This Kathiyawadi Baingan is a flavorful, spicy dish, and it pairs perfectly with a few sides. Here’s what I recommend:

• Serve with hot chapatis or fulkas for a complete meal.
• A side of dal (lentils) complements the richness of the gravy.
• A tangy pickle and a dollop of yogurt on the side can add some balance to the flavors.
• If you like drinks, a cool lassi (yogurt drink) or buttermilk goes really well with this spicy dish.

Frequently Asked Questions:

1. What kind of baingan should I use for Kathiyawadi Baingan?

For the best results, use small, dark purple baingan without any spots. They should be fresh and free from any marks.

2. Can I use big baingan for this recipe?

You can use big baingan, but small baingan works better for this recipe. They cook faster and hold the stuffing better.

3. What is the purpose of Kashmiri red chili powder in the stuffing?

Kashmiri red chili powder is used in the stuffing mainly for its color. It gives the dish a vibrant red color without adding too much heat.

4. What if I don't have kasuri methi?

If you don’t have kasuri methi, you can skip it, but it adds a nice aroma to the dish. You can substitute it with a little fresh fenugreek leaves if available.

5. Can I skip the peanut powder?

The peanut powder gives the dish a rich and nutty flavor, but if you prefer, you can skip it and use more coconut or besan instead.

6. How do I know if the baingan is cooked properly?

The baingan will be soft and tender when fully cooked. You can check by pricking it with a fork – if it goes through easily, it’s done!

7. Can I make Kathiyawadi Baingan in advance?

Yes, you can prepare it a few hours ahead of time. Just reheat it before serving, and it will taste just as delicious.

8. What kind of oil should I use for this recipe?

Mustard oil is traditionally used in Kathiyawadi cuisine, and it adds a great flavor to the dish. However, you can use any oil of your choice if you don’t have mustard oil.

9. How can I make this dish spicier?

If you like your dish spicier, you can add more red chili powder or even some green chilies to the stuffing.

10. Can I use frozen coconut for the stuffing?

Fresh desiccated coconut is ideal, but if you don’t have it, you can use frozen coconut. Just make sure to thaw it before using.