Wednesday, 24 October 2012

"Bharli Vangi" or Stuffed Eggplant - Maharashtrian Style

"Bharli Vangi" means stuffed Eggplant/brinjal in Marathi.
I have already posted my "Granny's Brinjal Masala Dry" which is my personal favorite, but today I made this dish in the Maharashtrian style, following the recipe in my grandmom's cookbook.
It turned out delicious, hence I am posting this.
This dish goes very well with phulkas or rotis.Am sure you will love it too!

Serves 3
Eggplant/Brinjals - small size - 8
Coriander seeds - 1 tsp
Cumin seeds/ Jeera - 1 tsp
Peanuts - 1 handful
Sesame or white til - 1/2 tsp
Onion - chopped - 1 
fennel seeds / saunf - 1/2 tsp
Garlic cloves peeled - 5
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Oil - 1 tsp for frying the ingredients
Olive oil - 1 tbsp for frying and cooking the eggplant
Salt - to taste

Wash and slit the brinjals as shown.
Apply little salt to the inner sides of the brinjal and keep aside.

Take a heavy bottomed pan, keep on medium heat, add 1 tsp of oil, and fry all the ingredients till thee give out good aroma and the onions are translucent.
Allow to cool for about 10 minutes.
Now grind the roasted ingredients along with a little salt to a coarse paste without adding any water.
Now stuff the slit eggplants/brinjals with this ground paste and fry in olive oil for 2 minutes, then cover and cook till the eggplants are well done.
You could also steam them in a cooker if you want them to cook quickly.
Serve hot with phulkas/rotis.

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