The Bharleli Vaangi Recipe – Small brinjals stuffed with a sweet and spicy, peanut flavoured mixture drawing out all the authentic flavours of Maharashtrian cooking. The brinjals have to be cooked over a slow flame with utmost care in order to preserve the natural flavours of this dish.
Preparation Time:
Cooking Time:
Serves 6.
Ingredients
12 small brinjals (baingan / eggplant)
For the stuffing
1 1/4 cups onions, sliced
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
6 black peppercorns (kalimirch)
6 cloves (laung / lavang)
25 mm (1″) piece of cinnamon (dalchini)
For the stuffing
1 1/4 cups onions, sliced
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
6 black peppercorns (kalimirch)
6 cloves (laung / lavang)
25 mm (1″) piece of cinnamon (dalchini)
Other ingredients
1 1/2 cups finely chopped onions
4 tsp chilli powder
2 tbsp tamarind (imli) pulp
1/2 tsp turmeric powder (haldi)
1/4 cup roasted and crushed, unsalted peanuts
3 tsp grated jaggery (gur)
1 tbsp oil
salt to taste
Method
For the brinjals
- Wash and dry the brinjals.
- Slit each brinjal, once through and then again at a right angle to make 4 equal parts without separating them from the stem. Retain a small part of the stem.
- Soak the brinjals in a bowl of salted water for 10 to 15 minutes. Then pat them dry and keep aside.
For the stuffing
- Dry roast all the ingredients over a slow flame and grind to a paste with ¼ cup of water.
How to proceed
- Mix together the onions, red chilli powder, tamarind pulp, turmeric powder, crushed peanuts, jaggery, salt and the ground paste.
- Stuff this mixture in the brinjals and keep aside.
- Heat the oil in a pan and place the stuffed brinjals one by one. Add ¼ cup of water, cover and cook over a slow flame till the brinjals are tender.
- Serve hot.
by www.tarladalal.com