Wednesday, 19 August 2009

Bharleli Vaangi,(Stuffed Eggplant) Version II

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At my moms place, the traditional Maharashtrian food was cooked only on occasions. She would cook veggies in different styles, as we grew up in a very multi regional atmosphere. We had neighbors from all parts of the country, so my mom would make Andhra style pickles as well as North Indian style food with equal ease. Getting an exposure to food from different regions at such an early age of my life pampered my palette but at the same time it also encouraged me to experiment with the spices.
When Ashwini’s Spicy Cuisine announced the FIC- Zodiac, the first thought that came to my mind for cooking was the Brinjal as they are Purple and that’s the colour I have to cook for my Zodiac sign. I decided making a stuffed eggplant as my elder one loves eating them in any version. Food in colour is an event started by Sunshine mom of Tongue ticklers
I make stuffed eggplant in various versions ( the other recipe that I posted earlier can be checked here). As a matter of fact, eggplant is one vegetable which can be really experimented with various flavors. This particular version is a Maharashtrian version. Maharashtrians largely use coconut, sesame, poppy and Goda Masala in their cooking. The blend of all these with the normal onion, garlic and ginger makes an amazing finger licking gravy. My Mavshi V has been kind enough to lend me some Goda masala. This masala was made in all marathi homes earlier but it’s readily available in the market now.
I was glad that my parents and my grand mom were there to taste it and they all loved it. My grand mom kept asking me.. what’s the secret ingredient that you have added ? It’s too delicious! I kept repeating that I have made the usual way, but she refused to believe ….So, try it out and let me know what’s the secret ingredient! LOL.
Ingredients
300 gms small eggplants
2 large onions/3 medium
6-7 garlic pods
1 1/2 inch ginger
1 tsp cumin seeds
1/2 cup tomato puree
3-4 tbsp grated coconut (dry)
1 tsp each of poppy & sesame seeds
oil for cooking
1 tsp each mustard and fenugreek seeds
1 –2 tsp Goda masala
1 tsp jaggery (optional)
a pinch of asafoetida
2 tbsp coriander pwd
1-2 tsp cumin pwd
2-3 tsp red chili pwd
1 tsp turmeric pwd
salt to taste
Method
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Grind together onion, garlic, ginger, cumin and coconut together. Heat oil and let the mustard splutter then add fenugreek, poppy and sesame followed by the ground onion paste. Saute on low flame till it’s cooked and the oil leaves the edges.
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Add the tomato puree and mix properly.
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Add coriander, turmeric, chili, cumin pwds. Also add salt, jaggery, Goda masala and 2-3 dry Kokam pieces, these impart a very different flavor of tanginess.
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Once the masala is nicely roasted and you can smell the aroma of the spices, add the eggplants with a + cut at the base.
This + cut helps the masala to get nicely absorbed in the vegetable. Alternately, let the masala cool and then fill it in the cut eggplants and then cook them. I avoid doing that as it consumes a lot of time but I love to do it when I have leisure hours in hand.
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Add about a cup and a half of water and bring the curry to a boil, then cover, simmer and cook till the eggplants are nicely cooked and the gravy thickened.
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Garnish with coriander. Serve it hot with Rice or Roti.
I am also sending this as my entry to the event Side dish for Chapthi hosted by Vicky Xavier at Viki’s Kitchen



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32 comments:

Priti said...

Looks absolute delicious I love stuffed eggplant but never made though...this is very tempting

Padma said...

Looks delicious and tempting pic :)

Parita said...

The curry really looks very very tasty! thanks for sharing!

Preeti Kashyap said...

looks yummm..i love eggplants!

Jaya Wagle said...

Looks good Pari. I made something similar last month but with coconut milk. Yours look so appetizing. :)

Purva Desai said...

I made baigan che kaap yeaterday......I am really fond of bhareleli vangi..........this looks really appetizing

Nithya said...

Looks absolutely yummy.. :)

Vaishali said...

Pari, I just love this version of bharleli vangi-- I make it differently and I don't add kokum, but I have to try it your way the next time because it sounds delicious. Lovely and appetizing pictures too!

Shri said...

Pari,
I love how you showed the step by step process.And who doesn't like Baingan?I love it in any form:)Yummy curry!

Katy ~ said...

The secret ingredient is your love. Looks very good! How fortunate to be raised in an area with diverse food culture!

kittymatti said...

oooh! this is sooo good! delicious...

Sanghi said...

delicious tempting eggplant dish!!

Jayashree said...

I like the ingredients that go into the stuffing. Looks absolutely delicious.

A 2 Z Vegetarian Cuisine said...

Lovely eggplant dish, eggplant is my favorite vegetable. Feel like grabbing it off your post.

Sireesha said...

The curry looks heavenly...My favorite one...

radha said...

Looks so good. But since egg plant is not eaten at home ( allergy) I shall try this with capsicum.

Priya said...

YUmmyy!!!!wat a delicious eggplant dish Pari!

♥Rosie♥ said...

Looks absolute delicious -yum!

Home Cooked Oriya Food said...

looks so good...Very tempting...

Hari Chandana said...

looks soo gr8... delicious clicks... :)

Shaista Tabrez said...

it looks so mouthwatering...I m yet to make the dish to send to Fic: zodiac signs...

Sunanda said...

You too have an awesome blog Pari.. Eggplant dish looks absolutely tempting...

Sireesha said...

Please accept gift from my blog :)

Veena.N.K said...

Simple amazing! Love your blog. Awesome job!

Raaga said...

I love bharleli vaangi :) I love vaangi a lot actually :)

Thank you for the award bestowed :)

Divya Kudua said...

Creamy and delicious..:)

Divya Vikram said...

Makes a great side dish. Looks too tangy and spicy. The way I like it.

Sai, VU2SGW said...

Mouth watering.....I am crazy about eggplant.

Gita said...

Hi Pari, thanks for stopping by my blog and kids words. You have a lovely blog :) This eggplant dish is simply awesome!

My Little Space said...

This recipe looks gorgeous! And yummy too!

Veena.N.K said...

Hi Pari,

I have been wanting to try this recipe for so long. Finally, I got to do it today. Simply amazing. We love eggplant and it came out to be wonderful. Thanks a mil. for posting the recipe. Is the secret ing. cocum? Do declare it pls... if that is not it then it should be your passion...:)!

Pari said...

Dear Veena,
The secret ingredient is surely the love and purely the love with which you cook for your family.

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