Bharali Vangi (Stuffed Baby Eggplant / Brinjal)

Recipe – Bharali Vangi (Stuffed Baby Eggplant / Brinjal)

Cuisine: Indian
Meal type: Lunch / Dinner
Serves: 4-5

Ingredients:

1. Oil – ½ Cup
2. Eggplant – 7-8 Small baby eggplant
3. Ginger – ½ inch
4. Garlic – 3-4 petals
5. Coconut powder – 5/6 Tablespoon
6. Onion – 1 small size finely chopped
7. Coriander Powder – 1 Tablespoon
8. Garam Masala – 2 Tablespoon
9. Chili Powder – 2 Tablespoon
10. Sesame seeds – 2 Tablespoon
11. Peanut Powder – 2 Tablespoon
12. Jaggery – 1 Tablespoon
13. Tamarind paste – ½ Tablespoon
14. Cumin Seeds – 1 Tablespoon
15. Asafetida – 1 pinch
16. Turmeric Powder – ½ Tablespoon
17. Cilantro for Garnishing
18. Salt – as required

Method:
1. Just give 2 cuts to eggplant, so that it stays attached to stem and still has 4 parts.
2. Boil eggplant with 2 tablespoon of salt and ½ tablespoon of tamarind for 10-15 minutes. You can use microwave or just boil it in pot.
3. Coarse grind ginger, garlic, chopped onions, Sesame seeds, coconut powder and cumin seeds.
4. Add garam masala, chili powder, turmeric powder, salt, jaggery and mix well.
5. Stuff this masala in baby eggplants and shallow fry it in pan. Add warm water once eggplants are soft and cooked. Let it cook for another 5-10 minutes.
6. Garnish it with cilantro, coconut and Serve hot.

Cooking Time: 30 Minute

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