Stuffed Brinjal / Bharli Vangi
Delicious masala stuffed brinjal made in Goan style with spices, coconut, jaggery and tamarind. Tastes spicy,sweet and tangy. Serve it with rotis, chapatis or rice.
Servings 4 People
Equipment
- Kadai
- Mixer/gringer
Ingredients
- 5 – 6 small brinjals/eggplants
- 2 onions
- 1 to mato
- 1 marble sized ball tamarind
- 1 tablespoon ginger garlic paste made out of 1/2 inch ginger and 5 garlic cloves
- 4 cloves garlic
- 1/2 cup grated coconut
- 1 tablespoon jaggery
- 5 – 6 peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
- 4 red chilies
- 1 tablespoon garam masala
- 2 cloves
- 1/2 teaspoon cumin seeds
Instructions
- Cut the stem of the brinjal and make 4 slits vertically till 1/4th from the bottom. Do not cut them fully. Immerse them in a bowl of water to which salt is added for around half an hour.
- Grind the grated coconut, tamarind, red chilies, 4 cloves garlic, turmeric powder, peppercorns, cloves and garam masala. Add 2 tablespoon chopped onions and grind it again.
- In a frying pan, add oil and fry onions. Add the ginger garlic paste, tomatoes and fry till tomatoes turn mushy. Pour the ground mixture, jaggery and stir well.
- Add salt as per taste.
- Now carefully stuff the masala into the brinjals.
- Keep them in the same pan.
- Add little water to the rest of the masala and keep the pan covered.
- Occasionally turn the brinjals.
- Let this get cooked for 30 minutes.
- Serve it with love along with either rice or chapatis