Bharleli Vaangi
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.
Servings6
Prep Time15 minutes
Cook Time25 minutes
Ingredients
- 12 Small Brinjalsbaingan / eggplant
For the stuffing
- 1 1/4cups onionssliced
- 2tsp coriander seedsdhania
- 1tsp Cumin seedsjeera
- 6 black peppercornskalimirch
- 25mm piece of cinnamon1", dalchini
- 1 1/2cups finely chopped onions
Other ingredients
- 4tsp chilli powder
- 2tbsp tamarind pulpimli
- 1/2tsp Turmeric powderhaldi
- 1/4cup roasted and crushedunsalted peanuts
- 3tsp grated jaggerygur
- 1tbsp Oil
- salt to taste
Instructions
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.
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