Bharli Vangi Recipe
10-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Stuffing:
8-10 small eggplants (brinjals)
1 cup roasted peanuts, crushed
1/2 cup fresh grated coconut
1/4 cup finely chopped coriander leaves
2 tbsp sesame seeds, roasted
1 tsp ginger-garlic paste
2 tsp goda masala or garam masala
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp tamarind paste
1 tbsp jaggery or sugar
Salt to taste
For the Gravy:
2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida (hing)
1/2 cup onion, finely chopped
1 cup tomato puree
1/2 tsp turmeric powder
1 tsp red chili powder
2 cups water
Salt to taste
Instructions:
Prepare the Eggplants:
Wash the eggplants and make a cross slit from the base, keeping the stem end intact. Soak them in salted water to prevent discoloration.
Make the Stuffing:
In a bowl, mix crushed peanuts, grated coconut, chopped coriander, roasted sesame seeds, ginger-garlic paste, goda masala, red chili powder, turmeric powder, tamarind paste, jaggery, and salt.
Stuff the Eggplants:
Drain the eggplants and stuff them with the prepared mixture. Keep any leftover stuffing aside.
Cook the Eggplants:
Heat oil in a pan. Add mustard seeds and asafoetida.
Add chopped onions and sauté until translucent.
Mix in tomato puree, turmeric powder, red chili powder, and salt. Cook for a few minutes.
Gently place the stuffed eggplants in the pan. Add water and cover the pan.
Cook on low heat until the eggplants are tender.
Serve:
Once the eggplants are cooked and the gravy is thick, check for seasoning and adjust if necessary.
Serve hot with steamed rice or Indian bread.
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