Stuffed brinjal
STUFFED BRINJAL / BHARLI VANGI / BHARWAN BAIGAN / BAIGAN AUR ALOO KI SABJI
INGREDIENTS
- Small brinjal – 5 or 6
- Potato peeled and chopped into big cubes – 1 [optional – but tastes good ]
- Freshly grated coconut – 4 tbsp
- Roasted skinless peanuts – 2 or 3 tbsp
- Roasted white sesame – 1 tbsp
- Onion chopped – 1 small
- Tomato chopped – 1 small
- Ginger garlic paste – ½ tbsp
- Red chilli pwdr – 1 tsp
- Turmeric pwdr – ¼ tsp
- Coriander pwdr – 2 tsp
- Jeera pwdr – ¼ tsp
- Garam masala – 1/2 tsp
- Tamarind – 1 small piece
- Jaggery – 1 small piece
- A pinch of asafoetida
- Oil – 2 tbsp.
- Salt as per taste
- Finely chopped coriander leaves for garnish
PREPARATION
Dry roast the coconut till light golden colour on medium .
Then add the onion and fry together for 1 min.
Add ginger garlic paste and fry till raw smell leaves.
Then add the tomato and fry for 1 min.
Add all the masalas – chilli pwdr + turmeric + coriander pwdr + garam masala + jeera pwdr + tamarind + peanut + sesame and fry for 1 min on medium flame.
Off the flame and allow it to cool .
Grind this coconut mixture + salt into a medium fine or coarse texture thick paste .[ not watery ] Keep aside.
Slit the brinjals into 4 and soak it in salt water.
METHOD
Stuff the brinjal with the grounded masala and rub little masala all over the potato .
Heat oil in pressure cooker.
Add the remaining paste and saute for 1 minute .
Add the potato and stuffed brinjal and give stir so that it is coated well.
Adjust salt if required .
Add 1/2 or 3/4 cup water and pressure cook upto 2 whistles.
Once the pressure is released , open and check .
If you feel it is watery ,you can simmer for sometime till oil floats on the top.
I like it bit in thick gravy consistency
Off the flame and garnish with coriander leaves.
Serve with rice ,phulkas,chappati,roti,etc.
NOTES
- I have roasted all the ingredienst together ,one by one without oil .
- Quantity of masalas depends on your taste.
- You can cook in covered pan instead of cooker for 20 – 25 minutes till it is done.
- Potato tastes yum in this gravy.
- Instead of garam masala we can use goda masala.
- For dark colour use fried onions .
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