Eggplant is one veggie with a lot of names, where if I had so many names I would surely develop an identity crisis! Its known as eggplant, aubergine and brinjal among other names depending on which part of the world you live in. But then its only fair for a vegetable with so many different varieties in terms of shape, color and even taste, to have all these different names. Isn't it amazing how you have the large egg plant which is usually converted to Baingan Bharta in India, the slender long variety which tastes great in a garlic sauce preparation, or then the tiny variety which usually gets stuffed to err its gills!
Apart from this there are countless other ways of preparing the eggplant, so I can't wait to see the entries for the JFI: Eggplant event hosted by Sangeeta of Ghar ka Khana and originally started by Indira of Mahanadi.
My version of the eggplant is a very traditional Maharashtrian way of making it, This involves using the small variety and stuffing it with a mixture of masalas, onions, coriander, peanuts and coconut. The best part is it uses very little oil and is really more steamed cooked than fried. This is my entry for the monthly Jihva For Ingredients:Eggplant event.
Bharli Vaangi/Stuffed Eggplant
1. 5-6 small purple eggplants
2. 1 cup diced onion
3. 1/4 cup desiccated coconut (optional)
3. 1/2 cup roasted peanuts finely crushed
5. 2 tsp Kolhapuri masala. Alternatively, you can substitute the Kolhapuri masala with 1½ tsp red chilli powder, 1 tsp dhana-jeera powder, 1/4 tsp garam masala
6. 1 tsp turmeric powder
7. 1/2 cup chopped coriander
8. Salt to taste
9. 2-3 tsp olive oil
1. Wash the eggplants and slit it in 4 while keeping the end intact. Add some salt and keep aside
2. In a bowl, mix the onion, coriander, turmeric, Kolhapuri masala, coconut, peanut and salt. To this add 1 tsp oil and mix well
3. Now stuff the eggplants with this mixed filling and tie with an edible thread if needed. I leave about 1/4 cup filling to make a "sauce" for the eggplant
4. In a skillet pan, heat oil and add the remaining filling. Sautee till the onions are translucent
5. To this add the stuffed eggplant. Let eggplant roast for 1-2 minutes on each side
6. Cover with a lid and let cook till the eggplant is tender. Do not overcook. You can add some water if needed.
Serve with naan or rice. Enjoy :)
Wednesday, June 27, 2007
Bharli Vaangi/Stuffed Spicy Eggplant