Eggplant is one veggie that kids & most adults cringe from. Surprisingly for such a simple veggie it has so many possibiities. It so versitile - it can be baked, fried, sauteed, grilled. It comes in so many shapes, sizes & colors. It truely is pretty amazing.
This recipe is a simple Indian mostly Maharashtrian way of using the eggplant. Many cultures stuff the eggplant but not this small variety. The eggplants used here are stuffed with a spice & a masala mixture. Then they are cooked in a hot pan with till tender. I also add potatoes & onions to add heartyness. Plus for those who will not try the eggplant :).
Stuffed Eggplant/ Bharli Vaangi
Ingredients
7 small purple eggplants
7 smal potatoes
7 small onions
1 medium onion - finely chopped
1/2 cup desiccated coconut roasted
1/2 cup roasted peanuts finely crushed
½ - 1 tsp red chilli powder or to taste
2 tsp dhana-jeera powder each
1 tsp garam masala
1 tsp turmeric powder
1/2 cup chopped coriander
Salt to taste
2-3 tbsp + 2 tsp olive oil
Method
1. Wash the eggplants, peel the potatoes & onions. Cut them into 4 parts 3/4th of the way down. Make sure to keep the end intact.
2. In a bowl, mix the onion, coriander, turmeric, spices, coconut, peanut and salt. I prefer to quickly blitz them in a food processor careful not to grind them too finely. To this add 2 tsp oil and mix well.
3. Stuff the eggplants, potatoes, & onions with the filling. Leavesome of the filling to use as base/sauce for the dish.
4. In a skillet/wok , heat 2 tbsp of oil and add the masala filling. Saute for a few minutes.
5. Add the stuffed potatoes first. Let them cook for about 10 minutes. When the potatoes are 3/4th done then add the eggplants & onions. Give the mixture a good saute careful not to breeak any of the vegetables.
6. Cover with a lid and let cook till the eggplant & onions are tender. Do not overcook. Add about 1/4 -1/2 cup water if needed.
7.These can be enjoyed with naan, rotis, or rice.
interesting recipe.
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