Goti Baigana
Ingredients:
4–6 small purple or green eggplants, with stems attached
⅓ cup sliced coconut
1 tbsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
2-inch piece ginger
1 tbsp turmeric powder
½ tsp asafoetida
2 tbsp ghee (clarified butter)
1 tbsp salt, or to taste
½ tbsp jaggery
Method
In a blender jar, combine ⅓ cup sliced coconut, ginger, black pepper, coriander seeds, cumin seeds, turmeric powder, and salt. Add about ¼ cup water and grind into a smooth paste. Set aside.
Wash the eggplants and make four slits in each, keeping the stem intact so they stay whole. Soak them in water with a pinch of turmeric powder to prevent discoloration.
When ready to cook, take each eggplant and gently stuff 1–2 tablespoons of the coconut-spice paste inside. Repeat with the remaining eggplants and place them on a plate.
Heat a pan over medium flame and carefully arrange the stuffed eggplants in it. Add 2 cups of water along with any remaining stuffing mixture. If needed, add ½ teaspoon salt.
Cover with a lid and cook on medium heat for about 10 minutes. Remove the lid, add asafoetida and jaggery, and gently stir without breaking the eggplants.
Cover again and cook for another 5 minutes, until the gravy thickens and the aroma of coconut and spices fills the kitchen. Turn off the heat.
Transfer the eggplants along with the gravy to a serving bowl. Your Goti Baigana (Whole Eggplant) Bhoga is now ready for offering.
Note: Use small, tender eggplants for the best results.