Bhareli Vaanji (Stuffed Eggplant or Brinjal)

Ingredients:

• 8-10 small tender brinjals
• 1/2 cup of chopped onion
• 7-8 cloves garlic (crushed)
• 1 tablespoon ginger piece (grated)
• 2 tablespoon dried coconut (grated & roasted)
• 1 teaspoon sesame seeds (roasted)
• 2 teaspoon peanuts ( roasted & skinned)
• 1-2 tablespoon tamarind pulp
• 2 tablespoon Jaggery (crushed)
• 1 teaspoon cumin powder
• 1-2 teaspoon coriander powder

For Tadka:

• 1 teaspoon black mustard seeds
• A pinch of asafoetida
• 1 teaspoon turmeric powder
• 2-3 teaspoon red chili powder
• 5-6 tablespoon mustard oil
• Salt according to taste
• 1/2 cup of fresh coconut (grated)
• 1/2 cup fresh coriander leaves (chopped)

Preparation:

1. Wash and slit brinjals in four pieces, but keep their stems intact (do not cut right through the end), put them in water.
2. Heat 1-2 tablespoon oil in a pan, sauté the onion, ginger & garlic and stir-fry till onion turns translucent.
3. Add dry coconut, sesame seeds, coriander powder, cumin powder, peanuts, stir-fry for 2 minutes.
4. Cool it & make a fine paste.
5. Add jaggery, tamarind pulp, red chili powder, turmeric powder and salts, scraped fresh coconut, & chopped fresh coriander to the paste and mix well.
6. Stuff this paste mixture in the brinjals and keep aside.
7. Heat oil in a pan, sauté the mustard seeds and a pinch of asafoetida.
8. Add the stuffed brinjals into the pan & gently turn them once or twice for 4-5 minutes on medium heat to ensure even cooking.
9. Add 1 cup warm water, bring it to a boil, and cook on low heat.
10. Cover the pan till brinjals are cooked & soft.
11. Garnish with fresh coconut & fresh coriander and serve.

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