Mumbai-Masala: Maharashtra Food: Bharli Vaangi

Maharashtrian bharli vaangi (stuffed brinjal)

Ingredients

10/12 small round brinjals,
1 cup dry shredded coconut
3/4 cup peanut powder or peanuts (roasted)
1/4 cup sesame seeds
1/2 tbsp each coriander-cumin seeds
2 tbsp Maharashtrian goda Masala
a pinch of tamarind
jaggery
chili powder
salt
ginger-garlic paste (optional)
asafoetida
turmeric powder <<photo>>

Method

1. Remove stems and give four slits (not fully) to the brinjals. Wash them in salt water and keep aside.

2. Roast coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and mix tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and goda masala into it. Alternatively, grind all these ingreadients together with the roasted mixture.

3. Fill all the brinjals with above masala.

4. In a pan heat oil and add mustard seeds. When they splutter, add asafoetida, turmeric powder.

5. Add the brinjals. Pour in some water just to cover the top of brinjals.

6. Cover and cook over medium heat for about 15 min.

7. Remove the lid and stir. Garnish with coriander leaves.

Serve hot with chapati or rice.

Tip: For variation, add finely chopped onions into the stuffing.
Try gherkins (tondli) instead of brinjals and keep rest of the method same as above.

Maharashtrian bharli vaangi (stuffed brinjal)
Ingredients
10/12 small round brinjals, 1 cup dry shredded coconut 3/4 cup peanut powder or peanuts (roasted) 1/4 cup sesame seeds 1/2 tbsp each coriander-cumin seeds 2 tbsp Maharashtrian goda Masala a pinch of tamarind jaggery chili powder salt ginger-garlic paste (optional) asafoetida turmeric powder	<<photo>>
Method 1. Remove stems and give four slits (not fully) to the brinjals. Wash them in salt water and keep aside. 2. Roast coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and mix tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and goda masala into it. Alternatively, grind all these ingreadients together with the roasted mixture. 3. Fill all the brinjals with above masala. 4. In a pan heat oil and add mustard seeds. When they splutter, add asafoetida, turmeric powder. 5. Add the brinjals. Pour in some water just to cover the top of brinjals. 6. Cover and cook over medium heat for about 15 min. 7. Remove the lid and stir. Garnish with coriander leaves. Serve hot with chapati or rice. Tip: For variation, add finely chopped onions into the stuffing. Try gherkins (tondli) instead of brinjals and keep rest of the method same as above.