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PrintBHARLI WANGI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a bowl of cold water, add turmeric powder and salt and soak the slit brinjals in it.
- In a pan, heat oil and separately roast onions, coconut and sesame seeds until they turn golden for stuffing.
- Combine roasted onions, coconut and sesame seeds along with the remaining ingredients for stuffing and little water are added and grind to a coarse paste.
- Drain brinjals and stuff a tablespoon of paste in each one of it. Reserve extra paste.
- For tempering, heat oil in a pan and add mustard seeds, asafoetida and curry leaves.
- Add turmeric when the spices crackle and then immediately add the stuffed brinjals. Cook for 5 - 10 minutes by gently turning them.
- Add the remaining paste, cover the pan with a deep lid and pour water on top of the lid. Reduce the heat and cook till the brinjals turn soft and are well coated with the thick gravy.
- Serve hot with rotis or parathas.
INGREDIENTS
- 10 small Eggplants (Brinjals) slit crosswise
- Salt to taste
- 1/2 teaspoon Turmeric powder
For Stuffing:
- 3 Onions, finely chopped
- 150 grams Grated fresh Coconut
- 1 ½ teaspoon White Sesame seeds
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Red Chili powder
- 1 teaspoon Goda masala
- 1 ½ tablespoon Roasted Peanut powder
- 1 ½ tablespoon Grated Jaggery
- 1 ½ tablespoon Tamarind pulp
- 2 tablespoon IDHAYAM Sesame oil
- Salt to taste
- 2 tablespoons fresh coriander
For Tempering:
- 4 tablespoons IDHAYAM Sesame oil
- ½ teaspoon Mustard seeds
- A pinch of Asafoetida (Hing)
- 1 small sprig Curry leaves
- ½ teaspoon Turmeric powder
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