Bhareli Vaangi (Stuffed Eggplant or Brinjal)

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:

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