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Pan-Fried Baby Eggplants Stuffed with Ground Almonds BADAAM – vegetarian recipe
Stav Kogan

Pan-Fried Baby Eggplants Stuffed with Ground Almonds BADAAM BHARA BAIGAN

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Servings: 4 servings
Calories: 138
Ingredients Method Nutrition

Ingredients
  

  • 12 baby white or purple eggplants (2 oz (60g) each)
  • 3 tbsp (45 ml) ground almonds
  • 1 tbsp (15 ml) ground coriander
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) garam masala
  • 0.5 tsp (2 ml) turmeric
  • 0.25 tsp (1 ml) cayenne pepper
  • 0.5 tsp (2 ml) amchoor powder (or 0.5 tbsp (7 ml) lime juice)
  • 0.25 tsp (1 ml) yellow asafetida powder (Cobra brand)
  • 0.5 tbsp (7 ml) salt
  • 4 tbsp (60 ml) ghee or vegetable oil
  • 2 coin-sized slices (0.2 oz (5g)) peeled fresh ginger root
  • 6 sprigs fresh coriander or parsley for garnish
  • The Low and Slow Rule: Eggplants are like sponges; if the heat is too high, the outside will char before the inside reaches that signature butter-soft texture. Keep the flame low during the covered cooking phase to allow the steam to work its magic.
  • Toast Your Almonds: For a deeper, more aromatic flavor profile, lightly toast your ground almonds in a dry pan for 2.0 minutes before mixing them with the spices. It adds a smoky dimension that elevates the Badaam Bhara Baigan to restaurant quality.

Method
 

  1. Slice the eggplants almost in half, cutting from the rounded base toward the stem but stopping about 0. 5 inch (1. 5 cm) from the cap to keep them attached. Soak them in cold water for 10. 0 minutes to allow them to open slightly, then drain and pat the exteriors completely dry with paper towels.
  2. Mix the ground almonds, coriander, cumin, garam masala, turmeric, cayenne, amchoor, asafetida, and salt in a small bowl until the spice blend is uniform. Carefully smear the almond stuffing onto the inner cut surfaces of each eggplant, using all of the mixture across the 12 pieces.
  3. Reshape the eggplants by pressing the halves together and secure them by winding 2. 0 to 3. 0 rounds of white sewing thread around the thickest part of the bulb, tying a small knot to hold them closed during the frying process.
  4. Heat the 4 tbsp (60 ml) of ghee or oil and the ginger slices in a heavy-bottomed 12-inch (30 cm) nonstick frying pan over moderate heat.
  5. Once the oil is shimmering but not smoking, carefully add the eggplants and sauté for approximately 8. 0 minutes, tossing gently until the skins are glossy and exhibit light browning.
  6. Lower the heat to the minimum setting, cover the pan with a tight-fitting lid, and cook for an additional 20. 0 minutes.
  7. Turn the eggplants 3. 0 to 4. 0 times during this period to ensure they brown evenly on all sides and become tender.
  8. Gently remove the sewing threads from each eggplant and discard the ginger slices if desired.
  9. Garnish with fresh herb sprigs and serve hot as part of a traditional Vedic meal.
  10. Don't Ditch the Stems: Keep the green caps and stems attached! Not only do they look beautiful for presentation, but they also act as a structural handle, preventing the eggplant from falling apart while you turn them in the pan.
  11. Thread Choice Matters: Use plain, unflavored white cotton sewing thread. Avoid colored threads, which can bleed dye into your beautiful Stuffed Baby Eggplants (Bharwan Baingan), or synthetic threads that might melt under high heat.

Nutrition

Calories: 138kcalCarbohydrates: 7.8gProtein: 2.1gFat: 11.5g

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