Stuffed Brinjal

Ingredients

Small Eggplants

8

Sunny Sun Lite Oil

4 tbsp

Finely chopped coriander leaves

2-3 tbsp

Grated Coconut

2-3 tbsp

Roasted Sesame Seeds

2 tbsp

Roasted and Crushed Peanuts

2 tbsp

Coriander Powder

2 tsp

Fennel Powder

2 tsp

Water

250ml

Turmeric Powder

½ tsp

Red Chilli Powder

½ tsp

Dry Mango Powder (Amchur)

½ tsp

Ginger Paste

½ tsp

Finely chopped green chillies

2

Cloves of garlic

2

Asafoetida

½ pinch

Garam Masala

1/4 tsp

Salt as per taste

Method of Preparation

Step 1

Individually dry roast the cumin seeds, desiccated coconut, sesame seeds separately with garlic.

Step 2

Now take all these roasted ingredients cumin seeds, desiccated coconut, sesame seeds, garlic and add roasted peanuts, and fennel seeds. Put these ingredients in a blender and blend them coarsely.

Step 3

Transfer this paste in a separate bowl and add coriander powder, ginger paste, turmeric powder, red chilli powder, dry mango powder and finely chopped green chillies. Also add garam masala and salt. Give this paste a good mix.

Step 4

Separately, quarter slit eggplant tops, without dissecting the stem leaving the vegetable intact and fill these eggplants with a generous amount of the paste we made earlier.

Step 5

Heat Sunny Sun Lite Oil in a Pan/ wok. Now add cumin seeds and asafoetida and let them crackle and then add stuffed eggplants to it and fry them side by side letting them cook for 2-3minutes. Add balanced masala on top.

Step 6

Cover it and cook on slow flame for 10 – 20 minutes stirring regularly, frying evenly on all sides. Add water and cook for 7-8 minutes until oil floats on top. Your piping hot Bharli Vangani is ready to be served!