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Tuesday, August 22, 2006

Bharli Wangi(Stuffed brinjals)

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Brinjals 450 gm, Oil 3 Tb,

Curry Leaves 2 sprigs, Mustard Seeds 1 tsp,

Onions 2 large, Coriander Leaves(chopped) 2 Tb

For The Masala :

Oil 1 tsp, Red Chillies 8 no, Sesame seeds 1 Tb,

Coriander Seeds 2 tsp, Cumin Seeds 1 tsp,

Fenugreek Seeds ½ tsp, Turmeric Powder ½ tsp,

Tamarind marble-sized, Fresh Grated Coconut ½ no (150 gm)

Salt to Taste


Slit the brinjals cross-wise from the bottom. Leave the stems on. Keep these brinjals in salted water till needed.

Saute the red chillies, coriander, fenugreek and cumin seeds in oil. Add the sesame seeds and sauté for a few sec ( take care while adding sesame seeds as they tend to sputter ). Now add this to the coconut along with tamarind and turmeric. Add salt to taste and make a fine paste. The paste should be thick as you have to use this to stuff the brinjals; so add water carefully.

Finely chop the onions. Stuff the brinjals with the masala and keep aside.

Heat oil(3Tb) in a pan or pressure-pan. Add mustard seeds and when they splutter add curry leaves and the onions. Saute till brown and add the brinjals and sauté for few minutes. Now add the rest of the masala and season if needed. Cover and cook for 15-20 min till brinjals are done( if using a pressure-pan give one whistle, it’s enough to cook the brinjals). Garnish with chopped coriander and remove.

Alternative Masala (1): Maharashtrian method

Onions 2 no, Dried coconut(grated) ¼ cup,

Sesame seeds 2 Tb, Peanuts 2Tb,

Coriander Seeds 2 tsp, Cumin Seeds 1 tsp,

Fresh Coconut(grated) ½ cup, Red Chilli Powder 2 tsp,

Turmeric Powder ½ tsp, Goda masala 2 sp,

Tamarind Marble-sized, Salt to Taste,

Coriander Leaves (chopped) 2 Tb, Oil 1 tsp

Add warm water to tamarind to extract pulp. Saute onions, dry coconut, coriander and cumin seeds and sesame seeds in oil. Add to the fresh coconut along with all the powders. Season with salt and add tamarind pulp. Make a thick paste. Follow the rest of the recipe as above.

Alternative Masala (2): GSB South-Indian method

Fresh Coconut(grated) ½ no, Tamarind marble-sized,

Dried red Chillies 3 no, Coriander Seeds 1tsp,

Jagery marble-sized, Salt to Taste

Saute red chillies and coriander seeds in a little oil. Add to coconut and tamarind and make a paste. When the paste is almost done, add jaggery and salt and make a paste and remove. Stuff the brinjals with this masala. In oil, add mustard seeds and curry leaves and add the brinjals and cover and cook for 15-20 mins.

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