Bharli Vangi a very much traditional Indian curry which can be made in variety of ways. Different regions from India have their own versions of making this curry. Being a Maharashtrian myself we have our own versions :) Actually this recipe is different from that my mom makes. The recipe that I am sharing today is my husband's aunt's. It tastes oh so good(these were the words that came out of my mouth when I had it for first time :)) and I hope you will like this as much as I do. I served it traditionally, with bhakri(made with Jowar flour)
Ingredients
6 small eggplants(ideal for stuffing)
1 medium onion
2 garlic cloves
1/4 cup dry shredded coconut
1/4 cup crushed peanuts
1 tsp chili powder
2 tsp goda/kala masala(this is a staple masala in every maharashtrian household)
2 tbsp jaggery
Salt as per taste
Chopped cilantro for garnish
For tempering
2 tbsp oil
1/2 tsp mustard seeds
Pinch of asafoetida
Pinch of turmeric
Method
Slit eggplants in middle without cutting them apart and then again across without cutting apart. Keep aside all the eggplants. Let start with masala. Roast onion on gas range burner until all blackened. Roast dry shredded coconut in a small pan until lightly brown.
Ingredients
6 small eggplants(ideal for stuffing)
1 medium onion
2 garlic cloves
1/4 cup dry shredded coconut
1/4 cup crushed peanuts
1 tsp chili powder
2 tsp goda/kala masala(this is a staple masala in every maharashtrian household)
2 tbsp jaggery
Salt as per taste
Chopped cilantro for garnish
For tempering
2 tbsp oil
1/2 tsp mustard seeds
Pinch of asafoetida
Pinch of turmeric
Method
Slit eggplants in middle without cutting them apart and then again across without cutting apart. Keep aside all the eggplants. Let start with masala. Roast onion on gas range burner until all blackened. Roast dry shredded coconut in a small pan until lightly brown.
Cut roasted onion into quarters. In blender add roasted coconut, onion quarters, crushed peanuts, garlic, chili powder, goda/kala masala and salt, grind everything together using little water to make a paste. This is your stuffing for eggplants. Now take this masala paste and stuff into eggplants.
Put a pan on medium high and get all the ingredients for tempering. Heat some oil and add mustard seed, once they crackle add asafoetida and turmeric. Add eggplants and coat them into tempering. Cover and cook until lightly soft. Add masala paste if remaining, add 1/2 cup water and cook again covered. Once eggplants are soft add jaggery and cook again for few more minutes. Eggplants should be nice and soft once cooked, garnish with cilantro and serve.
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