Tuesday, June 22, 2010

Bharli Wangi !! (Stuffed Eggplants)

8-10 small eggplants/small sized brinjals

1/2 tsp of mustard seeds
3-4 curry leaves
1 tbsp of finely chopped onion (optional)
1 tbsp finely chopped tomato (optional)
a pinch of asafoetida /hing
1-2 tbsp of oil
For the Stuffing :- 
( Make sure you mix all these ingredients together and stuff the  eggplants/brinjals  )
1 cup very finely chopped onion,
1/4 cup fresh grated coconut
1 tbsp roasted peanut powder 

1 tbsp roasted sesame powder (optional)
1-2 tbsp chopped cilantro
1/2 tsp grated garlic 
1 tbsp goda masala
1 tsp of grated jaggery

A pinch of red chilli pwd
Tamarind to taste (optional)
Salt to taste  
Finely Chopped Cilantro and
Fresh Grated Coconut (optional)

Method :- 
1. Slit the small eggplant/brinjals cross-wise from the top and keep them in salted water till needed (approx 15 minutes).
2. Pat dry the eggplants, stuff them gently with the stuffing masala and keep them aside.
3. Now, heat oil in a wide bottomed pan on medium flame.
4. Add mustard seeds, let them splutter, also add a pinch of hing, curry leaves and the onions. Saute till translucent.
5. Now add the finely chopped tomato and saute for about a minute.
6. Next, place the stuffed eggplants gently and  season rest of the masala on top if needed.
7. Cover the pan and cook on low flame for about 15-20 minutes (add very little water if needed) 
( if using a pressure-pan give one whistle, it’s enough to cook the eggplants) 
8. Once the eggplants are cooked, remove them from the heat.

Garnish these eggplants with finely chopped cilantro/fresh grated coconut
Serve Hot with Roti/Chappati/Naan.