Monday, September 16, 2013

Stuffed brinjals (Bharli Wangi)

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Last weekend passed by in a whiz as we were all part of the local Ganapati celebrations. We were invited by lots of dear friends for aarti and prasad. It always amazes me how year after year the enthusiasm of festival brings people of all sects together. We at home offered some ukdiche modak to bappa and all his humble devotees.

A couple of days back i found some tiny eggplants at our local indian grocery store. They were too cute to ignore and almost beckoned me to make bharli wangi or stuffed eggplants. I followed this recipe and adding a few of my own ingredients to suit our taste.

Now onto the recipe.

Stuffed Eggplants (Bharli wangi)
6-7 small eggplants washed
2 tbsp tomato paste

For the stuffing:-
1 onion finely chopped
6-7 tbsp peanut powder
4 tbsp fresh coconut/dried coconut flakes
3 tbsp garam masala( your favorite or the best you can find)
2 tbsp goda masala ( optional.Increase quanitity of garam masala of you do not have this )
salt to taste
1 tsp chilli powder
1 tbsp of jagerry

5-6 tbsp of oil

  • Cut the stems off the eggplant and make 2 vertical slits making a "X" at the top. Put the eggplants in salted water until ready to use.
  • Combine all the ingredients for stuffing. You can add 1-2 tbsp of water if mixture is too dry. Carefully stuff this mixture into the eggplants taking care not to break them. Keep the excess stuffing aside.
  • Over medium-low heat add the stuffing and saute for 3-4 minutes. Add the tomato paste,some more chilli powder if needed and cover the mixture.Fry until the mixture is lumpy and leaves oil. You can 1-2 tbsp of water if the mixture is too dry. But make sure that you cook the mixture and tomato paste well.
  • Now slide in the eggplants and cook for another 5mins.
  • Add boiling water just enough to cover the eggplants. Cover and lower the heat to medium.Cook for 5-6 minutes.
  • Uncover and check for salt. Add additional spices  and salt if required. We like the curry to be on the sweeter side but you can omit it.
  • Cook for another 5-6 minutes until the eggplants become soft but not mushy. Add cilantro and serve hot.

Do not skip the tomato paste. It brings the whole curry together. You can substitute with thick tomato puree but not with chopped tomatoes. Make extra since the leftovers taste delicious the next day.

1 comment:

Priya Suresh said...

Wonderfully done,who can resist to it.