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Bhaarli Vaangi

"Bhaarli" means stuffed and "vaangi" means eggplants in the Indian language of Marathi. Small eggplants, found usually in specialty Indian grocery stores are a great way to make this recipe. If the small eggplants are not available then use the usual eggplants. Eggplants are commonly known as "brinjals" in India. This recipe is eaten with freshly made "chappaties" and raw onion and a variety of pickles. 

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8 round eggplants or 2 large eggplants , stems trimmed, each slit lengthwise into 4 pieces joined together at the stem
5 tablespoons oil
1 cup coriander leaves, chopped

For the maslala stuffing

1 tablespoon oil
2 tablespoons roasted sesame seeds, ground coarsely
1/2 cup unsalted Peanuts, ground coarsely
6 cloves
6 peppercorns
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
3 onions, sliced
1 cup grated coconut (fresh or dessicated)
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon tamarind pulp
1 teaspoon sugar
salt to taste

 

Heat the 1 tablespoon of oil and add cloves, peppercorns, coriander seeds and cumin seeds. Brown. Add the sliced onion. Brown. Add coconut, cook till golden brown. Cool.  Grind to a fine paste. To this add all powders, tamarind pulp, peanuts, sesame seeds, sugar and salt.  Stuff this mixture into the cuts of the eggplants. 

Heat the 5 tablespoons of oil in a pan. Arrange eggplants and cook on low heat for 25 to 30 minutes turning the eggplants occasionally. Garnish with coriander leaves.

Serve hot with fresh chappaties.

 

 
 

 

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