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