Stuffed Aubergine or Bharli Vangi

Bharli Vangi or Stuffed Aubergine is a common Maharashtrian veggie. I learnt this recipe from my mother.

Preparation: 

Green paste:

In a blender add sesame seeds (1 tbspn) , cumin seeds  (1 tbspn), dry coconut (4 tbspn – desiccated coconut) , 1 garlic , coriander seeds (1 tbspn) + goda masala (1 tbspn). Blend them into a fine paste . 

Stuffing masala:

Place a medium size fry pan on low heat, add oil (1tbspn) to it. Now add finely chopped onions(1 nos) , chopped tomato (1 nos) + the above green paste. Add jaggery (2 tbspn), red chilli powder (2 tbspn), turmeric (1 tspn) , roasted peanut powder (4 tbspn), onion garlic powder (1 tspn) and salt to taste. Reduce heat and let the mixture simmer for 3 mins. When the masala is cooked, keep it aside and let the mixture cool down.

Prepare the aubergines:

Make 3 slits on each aubergine lengthwise through the stalk and soak them in turmeric water.

Then through the slits stuff the aubergine with the above stuffing masala.

Curry:

Place a small sauce pan on medium heat, then add oil (2 tbspn) to the pan. Now add cumin seeds (1 tbspn) , mustard seeds (1tspn), carom seeds (3 tspn) , asafoetida,  curry leaves (optional) , chopped green chillies (2 nos)  let them temper. Now fry stuffed aubugine in them. Then add 3 cups water , salt to taste and tamarind juice (2tbspn). Cover the pan with a lid and cook well for 10 mins. Reduce the heat and let the mixture simmer for 3 mins.

    Recipe: Vegetarian

          Preparation time :25 mins

          Cooking time : 25 mins

          Contains Nuts

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Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.