Tuesday

Bharli Vangi-Stuffed Eggplant






ME and eggplant were not good friends a few years ago, until My dear friend introduced me to this mouth watering rec. The way she makes it is a typical Brahman style of cooking this vegetable. This is the standard stuffing which can be used to stuff eggplants, karella, capsicum although I never tried it for anything else, other than eggplant. For this you will need small or tiny size egg plants. To Cut them, is the most IMP factor of this dish. Make a slit in the shape of a PLUS Sign at the bottom of the veggie, keeping the stem intact. then dip this in slat and haldi water.

Stuffing;
1/2 cup roasted peanuts powder
Jaggery or Gul
Juice of Tamarind about 1 tbspn
Fresh chopped Cilantro0- 2 tbsns
salt to taste
Red Chili powder-1 Tspn
Goda Masala- 1 tspn-- This is a typical Brahman masala...also called as Black Masala
Cumin Powder-1 tspn
Coriander Powder- 1tspn

Mix all this, if the tamarind juice is not enough, use very little water. The mixture should be sticky, not wet and easy to hold itself inside the veggie.

Now take the eggplants out of the salt water and stuff each one with the above mixture.

Now in a heated pan, take little oil, make the tadka and add the veggies... Note that the lid should not be removed, if needed slightly shake the pan, so as to ensure nothing sticks to the pan. On a low flame, cook the veggies. IF needed add little water, and cook for 5-10 mins.

enjoy with Steamed rice or fresh hot phulka's....MY DH would eat it as is....it is that good!!!!!!!!!

I will try and upload pictures in a few days!!!
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