Although, I prepared Bharli vangi once, I could not help but try this stuffed eggplants from Pari's Blog. It suited our taste buds and we really enjoyed this dish. Thanks Pari!
Small eggplants - 300 gm
Onions - 2 (large)
Tomato puree - 1/2 cup
Garlic cloves - 6 to 7
Ginger - 1 1/2 inches
Dry grated coconut - 3 to 4 tbsp.
Cumin seeds - 1 tsp.
Red chilli powder - 2 to 3 tsp.
Coriander powder - 2 tbsp.
Turmeric powder - 1 tsp.
Cumin powder - 1 tsp.
Mustard seeds - 1 tsp.
Poppy seeds - 1 tsp.
Fenugreek seeds - 1 tsp.
Sesame seeds - 1 tsp.
Asafoetida - a pinch
Salt (to taste)
Jaggery - 1 tsp.
Dry kokam - 2 to 3
Goda masala - 2 tsp.
Grind chopped onion, garlic, ginger, dry coconut and cumin seeds.
Heat oil in a kadai and add the mustard seeds and allow it to crackle.
Add the fenugreek, sesame and poppy seeds.
Add the ground onion mixture and sauté till the raw smell fades and oil separates.
Add tomato puree and mix.
Add the red chili powder, coriander, turmeric, cumin powder, salt, jaggery, goda masala and dry kokam pieces.
(If you have enough time, cool the masalas and stuff them in the brinjals).
After a minute add the Eggpants (with a + cut at the base).
Add 1 1/2 cup of water and bring it to a boil. Now simmer and cover and cook the eggplants.
When the eggplants are done, let the gravy thicken.
Remove from heat and add the chopped coriander leaves.
Enjoy with rice or roti.