Thursday, February 16, 2012

Stuffed brinjals/eggplant (Bharli Vangi)

Time: 20 min
Serve: 4
Cuisine: Maharashtrian(Specially prepared during Lord Ganesh festivals eg. Ganesh Chaturthi, Ganesh Jayanti)

5-8 medium size brinjals/eggplants
2 tsp Olive oil
1/2 - 1 Cup water

For tadka:
5-6 fresh curry leaves
1 tsp fenugreek seeds
1 tsp cumin seeds

For stuffing(masala):
1 medium size onion(chopped)
3 tbsp roasted peanut powder

1/4 tsp asafoetida
1/2 tsp turmeric powder

1 tbsp coriander seeds powder
1 tbsp cumin seeds powder
2-3 tsp red chili powder(as per taste)

1 tsp tamarind pulp

1 tbsp jaggery(shredded/small pieces)
1 tsp garlic paste
1 tsp fresh chopped coriander leaves
salt to taste

1. Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Keep in water.

2. In deep non stick pan, dry roast onion till golden brown. Turn off the gas. In mixing bowl, add roasted onion, all other ingredients mention for the stuffing. Mix well.

3. Stuff all the brinjals with above masala(as shown in picture). Add water to rest of remaining masala.

4. Heat oil in same pan, when hot, add curry leaves, fenugreek seeds, cumin seeds and all stuffed bringals one by one. Gently stir for a minute and add leftover masala with water.

5. Cover and cook over low-medium heat till brinjals turn soft and cooked. 

6. Check bringals are cooked. If not, cook further until done. If required, add water for desired consistency of curry. 

7. Serve hot with chapati/fulka or rice.

1. Same masala can be used for stuffed bhindi(Okra/ladyfinger), stuffed ridge gourd(Dodka/luffa), stuffed karela(with 2-3 tbsp of more  jaggery) and stuffed potato with same procedure.

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