Badam Bhara Baingan

Brinjals stuffed with spicy almond filling and shallow fried. This is a Sanjeev Kapoor exclusive recipe.

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Ingredients list for Badam Bhara Baingan

Wash and slit brinjals into four leaving the stems intact. Keep in salted water to avoid discoloring. Roughly chop almonds. Peel, wash and finely chop ginger. Dry roast gram flour till it emits a nice aroma, allow to cool.
Combine the chopped almonds, coriander leaves, gram flour, red chilli powder, turmeric powder, coriander powder, cumin powder, dry mango powder, garam masala powder, sugar and salt to form a dry mixture.
Stuff this prepared mixture into the brinjals and press the brinjals to reshape them, then bind them by winding two or three rounds of ordinary white sewing thread.
Heat ghee in a kadai, add chopped ginger and sauté on high heat for half a minute. Add the stuffed brinjals and cook, gently tossing, for eight to ten minutes till they are glossy and lightly browned.
Reduce heat and cover and cook for another eight to ten minutes till brinjals are done. Remove the threads and serve hot.