July 9, 2014
This recipe needs a bit more oil which makes it delicious as you can see in the pictures. Bharli Vangi are small brinjals stuffed with a sweet and spicy, peanut flavoured masala bringing out all flavors of Maharashtrian cooking. These brinjals have to be cooked over a slow flame with utmost care in order to preserve the natural flavours of this dish and also that the brinjals do not break or become like paste. This dish also requires a lot of fresh coriander, this also enhances the taste of the dish.
This recipe needs a bit more oil which makes it delicious as you can see in the pictures. Bharli Vangi are small brinjals stuffed with a sweet and spicy, peanut flavoured masala bringing out all flavors of Maharashtrian cooking. These brinjals have to be cooked over a slow flame with utmost care in order to preserve the natural flavours of this dish and also that the brinjals do not break or become like paste. This dish also requires a lot of fresh coriander, this also enhances the taste of the dish.
Ingredients
10 small Brinjals/Eggplants
1 large Onion chopped
1 large Tomato chopped
1/2 teaspoon Ginger chopped
1/2 teaspoon Garlic chopped
1/2 cup dry shredded Coconut,
1/2 cup peanut powder or peanuts (roasted),
1 tablespoons Sesame seeds,
1 teaspoon each coriander-cumin powder
1 tablespoon Goda Masala ,
1 teaspoon Tamarind pulp,
1 teaspoon Jaggery,
2 teaspoon Chili powder,
salt to taste
1/2 cup peanut powder or peanuts (roasted),
1 tablespoons Sesame seeds,
1 teaspoon each coriander-cumin powder
1 tablespoon Goda Masala ,
1 teaspoon Tamarind pulp,
1 teaspoon Jaggery,
2 teaspoon Chili powder,
salt to taste
For the tempering
1 teaspoon Mustard seeds
1/2 teaspoon Asafoetida,
1/2 teaspoon Turmeric powder.
1/4 cup oil.
Method
Give the brinjals four vertical slits (not fully) from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
Roast onions, ginger, garlic,coconut, sesame seeds, coriander-cumin till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, tomato, salt, chili powder and goda masala with the ground spices. Grind all these ingredients together to fine paste. Mix chopped coriander and stuff all the brinjals with above masala.
Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When they start spluttering add asafoetida and turmeric powder. Arrange the brinjals and the leftover masala. Gently fry for sometime. Add 1/2 cup water. Cover and cook with a lid and pour water on top so that the brinjals get cooked in its own steam. Keep the flame low for about 15 minustes or until the brinjals turn soft and completely cooked. Remove the lid and stir to check if the brinjals are done. If not, cook further until done. Garnish with coriander leaves. Serve hot with chapati or rice.
1/2 teaspoon Asafoetida,
1/2 teaspoon Turmeric powder.
1/4 cup oil.
Method
Give the brinjals four vertical slits (not fully) from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
Roast onions, ginger, garlic,coconut, sesame seeds, coriander-cumin till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, tomato, salt, chili powder and goda masala with the ground spices. Grind all these ingredients together to fine paste. Mix chopped coriander and stuff all the brinjals with above masala.
Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When they start spluttering add asafoetida and turmeric powder. Arrange the brinjals and the leftover masala. Gently fry for sometime. Add 1/2 cup water. Cover and cook with a lid and pour water on top so that the brinjals get cooked in its own steam. Keep the flame low for about 15 minustes or until the brinjals turn soft and completely cooked. Remove the lid and stir to check if the brinjals are done. If not, cook further until done. Garnish with coriander leaves. Serve hot with chapati or rice.
Labels: Vegetables, Vegan, Brinjal
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