BHARLI VAANGI / BHARWA BAINGAN / STUFFED EGGPLANT

Bharwa baingan is a unique exotic dish.In this dish baby eggplants are slit and stuffed with the spicy masala. I already shared one of the recipe of mine for stuffed eggplant which is different. This recipe is very easy to make and tastes awesome. This time I stuffed them with the spicy onion masala. When the eggplant cooked together with the masala, it creates a mouthwatering dish. The appearance of the dish is also inviting and it’s sure to win you some compliments.

INGREDIENTS:

 6-8 Small Round Vangi [Eggplants]

2 Medium Sized Onions

2 tablespoon Chopped Coriander

2 teaspoon Red Chilly Powder

2 teaspoon Dry Coriander Powder

¼ Turmeric Powder

1 teaspoon Fennel Powder

1 teaspoon Dry Mango Powder[optional][amchur powder]

1 teaspoon Methi Seeds [ fenugreek seeds]

Salt as per taste

3-4 tablespoon Oil

METHOD:

STEP 1 – Wash and pat dry the small eggplants and make cross slits from top in each of them. Be careful, not to cut all the way to the end and do not separate two halves. Keep them in salt water.

STEP 2 – On medium flame, heat a non-stick pan with oil.

STEP 3 – Crackle the cumin seeds. Add methi seeds in it and roast for a while.

STEP 4 -  Add grated onion in it and cook until light brown.

Then add chopped green chillies and sauté for 1-2 minutes.

STEP 5 – Add all the spices in it except mango powder and mix well and sauté it for another 2 minutes.

STEP 6 – Add chopped coriander in it and sprinkle a little water and cook.

STEP 7 – Turn off the flame and let cool down the onion masala.

STEP 8 – Then open the slit of eggplant and fill the masala and spread evenly through eggplant. Push the slit closed so that the onion masala settle down.

STEP 9 – Like this stuff all the eggplants.

STEP 10 – Heat the same pan with 3 tablespoon oil.

STEP 11 – Place the stuffed eggplants in the pan.

Add 1/2 cup of water in it and cook.Just give a light stir.

Cover the pan and cook on low heat for 10-15 minutes/ till the eggplants cooked completely and become tender.

STEP  12 – While cooking, keep turning the eggplants around so that they cook evenly. Add mango powder and chopped coriander and give a nice stir.

STEP 13 –  Let it cook for a minute and then turn off the flame. Ready to serve.

Serve the bharwa baingan with chapatti, paratha or as a side dish with dal-chawal.

NOTE: If you want you can remove the stem of eggplant.