The stuffed brinjal recipe is a very tasty and flavourful recipe. It is very famous in Maharashtra. It is also known as bharli vangi in the regional language. Brinjal can have a bitter taste but it develops a unique flavor when gets cooked in the correct method. They are a very good source of dietary fiber, vitamin B1, copper, and manganese.
Ingredients for stuffed brinjal recipe:
Baby eggplant – 500gm
Dry coconut grated – 1 cup
Peanuts – ½ cup
Onions sliced – 1.5 cup
Tomatoes finely chopped – 1 cup
Coriander leaves – 1 tbsp
Garlic cloves – 8 small
Red chili powder – 1.5 tsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Salt – as per taste
Oil – 3-4 tbsp
Firstly, wash eggplants well and trim a little of the stem.
Then, slit the eggplant vertically into 4 from the bottom up to the stem keeping it intact.
After that, place the slit eggplant in salted water for 15-20 minutes and prepare the stuffing.
Then, roast peanuts on low heat and keep them aside.
Also, roast dry coconut until golden brown and keep it aside.
After that, heat little oil in a pan and sauté it, and let it come to room temperature.
Then, take a food processor, put roasted coconut, onions, garlic, and roasted peanut and grind to a coarse mixture. Add little water if required and grind to a fine paste.
After that, add tomato, turmeric, chili powder, cilantro, garam masala, and salt to the above mixture and mix everything well.
Now, stuff each eggplant with the prepared stuffing.
Then, heat some oil in a pan, add stuffed eggplant and sprinkle a little salt, and shallow fry it on low heat for 5-7 minutes from both sides.
After that, add 1 cup of water to the remaining masala and mix well. Pour this into the pan and stir gently.
Then, cover the pan and let it cook on low heat for 20-30 minutes until the eggplant is cooked thoroughly.
When the oil starts to float on the top then, close the flame and garnish it with cilantro and serve.
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