Stuffed Brinjal (Bharli vangi)

 STUFFED BRINJAL (BHARLI VANGI)

Stuffed Brinjal is a dry Maharashtian dish which is oftenly made in my family. From my childhood my mother has been cooking it with black masala(Kala masala) which is easily available in Maharashtra. I always thought of making stuffed Brinjal without black masala as its not available in other regions. So I tried this recipe using masala which is easily available in every region of India and it turned out really well. Hope this recipe suites you.

Preparation time - 45 minutes - 1 hour

Serves - 4

Ingredients -

1. Fresh Brinjal - 1/2 kg
2. Roasted groundnut granules - 2 cups
3. Fried grams granules - 1/2 cup
4. Turmeric powder - 1 tea spoon
5. Red chilly powder - 1 Tb spoon
6. Coriander powder - 3/4 Tb spoon
7. Cumin powder - 1/2 Tb spoon
8. Everest Chicken masala - 1 Tb spoon
9. Ginger garlic paste - 1 Tb spoon

10. Jaggery - 1 Tb spoon 

11. Tamarind - 1 Tb spoon
12. Coriander leaves - 2Tb spoon

13. Oil - 4 Tb spoon 

14. Salt

Note - If you have Kala masala (black masala) you need not use cumin powder, coriander powder and chicken masala. Just add Kala masala in the stuffing mixture with other ingredients and mix well. You can also add dry coconut powder in the stuffing (2 Tb spoon for the above quantity).

Procedure -

1. Roast groundnuts and once cool grind it to granules and keep aside. Make sure you don't grind it to powder.

2. In a grinder add fried grams and grind it to granules.

3. Finely chop jaggery and cut tamarind into small pieces. You can cut it with your hands.

4. In a bowl add groundnut and grams granules, turmeric powder,  chilly powder, coriander powder, cumin powder, everest chicken masala, jaggery, tamarind and coriander leaves. Mix well.

5. Add ginger garlic paste and mix well. In another cup, store 1/2 cup stuffing and keep aside.

6. Now wash Brinjal under running water and wipe each with clean dry cloth. 

7. Slit each Brinjal partially starting from top twice, once horizontal and once vertical. Make sure you don't slit them completely till bottom. The bottom of the Brinjal must be intact.

8. Now stuff the Brinjal with the stuffing. Repeat this with other brinjal. 

9. Once all the brinjals are stuffed, add oil in a kadhai. Once the oil turns hot add stuffed Brinjals.

10. Add 1/2 cup water and salt. Cover it with a lid and keep it on medium flame for 10 minutes. Stirring gently after every 3 minutes. If the water evaporates add little water to avoid burning of brinjals. 

10. Open the lid and add the rest 1/2 cup stuffing stir gently. Add another 1/3 cup water and cover with a lid for 5 minutes. 

11. Open the lid and insert a knife gently in one of the brinjals, if the knife passes smoothly your stuffed Brinjal is ready to serve.