Bharli Vaangi (Stuffed Eggplant)
Today I wanted my mom to rest a bit, since we have come to India she has been slogging in the kitchen. So after scouring the refrigerator and then my database of quick recipes (with 2 young kids, one at my ankle and the other at my knee, I can’t spend a lot of time in the kitchen) the verdict was ‘bharli vaangi’ (Stuffed eggplant).
Even before I turned into a herbivore and that too oil free I have been a big fan of this recipe. Non-vegetarians who are speculating to become herbivorous, this is a good recipe to curb the initial cravings. This recipe has the versatility to take up any flavors you wish for. My eggplant hating husband loves this dish and so does my 3 yr old.
This can be easily made in the microwave and requires zero supervision.
- ½ kg or 1 lb brinjals/eggplants (Remove the stem and slit them to put the stuffing)
For the stuffing
- 1 small onion chopped
- ½ cup peanuts
- 2 tbsps fresh coconut
- ¼ bunch coriander leaves
- ½ inch ball tamarind
- 1 tsp jaggery
- 5-6 curry leaves
- ½ tsp turmeric
- 1 tsp chilli powder (depending on the spiciness you like)
- 1-1.5 tsp garam masala/ goda masala/ mutton masala/ chicken masala (Just check the masala doesn’t have added oil)
- Salt to taste
- In a grinder coarsely grind all the ingredients in the stuffing except for the onions. Mix the onions into the ground stuffing.
- Stuff the ground mixture little at a time into the brinjals/eggplants.
- Place the stuffed brinjals in a microwave safe dish and add water till the brinjals are 3/4th immersed.
- Cover and cook on high for 10 mins. Check and if uncooked keep for 5 more mins (depending on the microwave).
- Garnish with coriander leaves and serve either with chapati or bhakri (jowar/bajra roti).
