Monday, September 17

Bharali Vangi ...aka Stuffed Brinjal


I grew up in a small town on the banks of river Krishna in Maharashtra. We used to buy fresh vegetables everyday from farmers those days. There were no refrigerators, no preservatives. It was really all natural.

I get the same feeling when I go to Farmers' market every Sunday. This Sunday I bought nice tiny green brinjals. Decided to make Bharali Vangi maharashtra special!!.


Preparation time : 20 minutes.
Serves 4 adults.

Ingredients:

  • 5-6 Small size brinjals.
  • 1-2 Small potatoes.
  • 1 Cup of freshly grated coconut.
  • 2 Large Onions finesly chopped.
  • 1 Cup Coriander chopped.
  • 3 Tablespoons of Cumin powder.
  • 3 Tablespoons of Coriander powder.
  • 2 Tablespoons of red chilly powder.
  • 1 Heap spoon of tamarind juice
  • 1/4 Cup Jaggary
  • 2 Tablespoons of garam masala.
  • 2 Tablespoons of Ginger Garlic paste.
  • 3 Tablespoons of Goda Masala.
  • Salt to taste.
  • Curry leaves
  • 2-3 Red chilies.
  • 1 Teaspoon of oil.
  • 1 Teaspoon of musturd.
  • 1 Teaspoon of cumin.
  • 1 Teaspoon of Turmeric powder.

  • Procedure:

  • Cut 4 slits per brinjal and soak them in water for 10 mins.
  • Cut Potatoes in small cubes and soak in the water for 10 mins.
  • Combine coconut,onions, ginger garlic paste, and all the dry ingredients except musturd and cumin.
  • Add tamarind to the mixture.
  • Stuff brijals with the above mixture.
  • Heat oil in the pan.
  • Add musturd, cumin, turmeric powder and red chilies.
  • Add stuffed brijals and potatoes once it is hot.
  • Close and let it cook for 1 minute.
  • Add jaggary alone with the rest of the mixture, cover the brijals and cook for 5-6 mins on medium heat.
  • Add salt to taste.
  • Tastes best with Jawar Roti.
  • 3 comments:

    Asha said...

    Droolworthy dish!! YUM!!

    Mahek said...

    MASTA RECIPE AHEE!!!!
    ITS MY FAVORITE TOO, I LOVE TO EAT IT WITH NACHANYCHI BHAKRI TOO.

    swati said...

    Yummy Rricha.. keep cooking and posting more:)