Monday, April 21, 2008

Bharleli Vaangi (Maharashtrian style Stuffed Eggplant)

My mother-in law taught me this classic maharastrian dish made with small baby eggplants. The dish is slightly sweet and goes amazingly well with chapatis.


Baby eggplants- 8 to 10
One large potato
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp asafoetida
1 tsp turmeric
1 tblsp oil

For filling and paste

a small bunch cilantro
1 tsp tamarind pulp
1 1/2 cups grated coconut
1 cup ground roasted peanuts (optional)
4 to 5 tblsp goda masala
1/2 cup jaggery
salt to taste
1 pod garlic
1 inch piece of ginger
1 tsp turmeric

Cut tips of small eggplants. Make a slice midway on one end with a knife. Make another slit on the other side perpendicular to the previous slit. Soak in water. Cut potatoes length wise and also soak in water.

Meanwhile add all ingredients of the paste into a blender and grind with very very little water to make a thick paste/filling. Fill the filling into each slit of the eggplants. Reserve remaining filling.

Heat oil in a pan. Add mustard seeds, cumin seeds, turmeric and asafoetida. When seeds splutter add eggplants and potatoes. Fry on medium high heat for 2-3 minutes. Lower heat to medium and cover and cook for 5 to 10 minutes. Add remaining filling and about 1/2 cup water. Mix well. Cook till eggplants and potatoes are done. Serve hot garnished with cilantro.

1 comment:

Anonymous said...

I tried this recipe.It was excellent and easy to make.
I always used to make the filling paste with fried onion as the base masala but this came out very tasty.Looking forward to see more recipes like this.