Stuffed brinjal / bharli vangi

Ingredients

• 5-6 medium sized Brinjals
• 2 medium sized Onions – finely chopped
• 1 tbsp powdered Jaggery
• Coriander – finely chopped
• 1/2 cup Water
• Oil
• Salt to taste

>For Grinding:

• 1/2 cup dry shredded Coconut (Optional)
• 1/4 cup roasted Sesame /Til seeds (Optional)

>For Masala Powders:

• 1/2 cup Peanut powder
• 1 tsp Turmeric/Haldi Powder
• 2 tsp Red Chili powder
• 1 tsp Coriander/Dhania powder
• 1 tsp Cumin/Jeera powder
• 2 tbsp Garam Masala powder

>For Seasoning:

• 1 tsp Mustard/Rai seeds

You may like

Parsley and peanut pesto, an explosion of flavors

Preparation

• Wash the brianjals. Remove the stem and slit vertically keeping the base intact. Brinjals begin to oxidize just minutes after slicing, so keep them in water.
• Now prepare the stuffing masala. Grind together shredded coconut and roasted sesame/til seeds.
  
  Mix together with finely chopped onions, (coconut + sesame paste) and all powders (peanut, dhania, cumin, turmeric, red chilli and garam masala powder).
  
  Also put finely chopped coriander. Mix well. Now stuff the brinjals with this masala.
• Heat oil in a pan (the pan should be large and broad and this recipe requires oil in large quantity :)).
  
  Add mustard seeds, allow to splutter and then add haldi. Now place the brinjals carefully in the oil. If any masala is left you can add that as well.
• After some time, when the brinjals are fried add water, powdered jaggery and salt.
• Now cover the pan with a plate with water in it. This makes the brinjals soft and the gravy doesn’t stick to the pan. Cook for about 20-25 mins.
  
  Keep stirring in between to check if the brainjals are cooked completely.
• Serve hot with Rotis.