Tuesday, August 27, 2013

BHARLI VAANGI: STUFFED BABY BRINJALS (EGGPLANT)

BHARLI VAANGI: STUFFED BABY BRINJALS (EGGPLANT)

The advantage of having friends who are interested in cookery is that we get to exchange recipes and learn new dishes from each other. Bharli Vaangi or stuffed baby brinjals (eggplant) is a Maharashtrian dish which I made recently. I would like to thank my friend, Jayashri Baleri for the recipe.

We were thrilled at the way it came out and enjoyed it immensely. The combination of Til and ground peanuts in the masala that is stuffed added significantly to the taste of the dish, which we enjoyed with hot rotis. 




Ingredients & Method:
  • 6 to 8 baby brinjals 
For the stuffing
  • 2 tbsp dry grated coconut
  • 1/4 cup peanuts
  • 2 tsp sesame (til) seeds
  • 3-4 dry red chillies
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
Place all these in a skillet, roast on low heat and grind together to a fine powder. 
To this powder, add...
  • 2 tsp tamarind paste
  • 1 tsp brown sugar, or jaggery
  • 1/2 tsp turmeric
  • 2 tbsp finely minced onion
  • Salt to taste
Mix together the stuffing, using some water to moisten it if necessary to form a thick paste.
Make 4 slits in each of the brinjals while keeping the stalk intact
Stuff  the thick paste into each of the brinjals

Cooking the brinjals:
Heat 1 tbsp oil in a kadai. Add 1/2 tsp mustard seeds, add 1/2 cup minced onion, fry till translucent.
Add the baby brinjals and 1/2 cup water. 
Cover and cook on low heat. Check every few minutes and add some water to the pan if necessary till brinjals are cooked and onions are golden. 
Garnish with minced coriander.