Stuffed Brinjals or Bharli Vangi or Bharwan Baingan is a dish which I loved since childhood. My mom has a unique style of preparing this. My mom once prepared this dish for a cookery contest and she had won the 1st prize for this dish. My mom in law has yet another style of preparing this. The recipe discussed below is what I learnt from my mom in law as my hubby loves this dish. I prepare each and everything that my hubby loves. A well known saying goes as “The way to a man’s heart is through his stomach”.
During my recent trip to Goa, I made this dish for my parents. I went to Gandhi Market in Margao and hunted for the best eggplants/brinjals. With all my love and dedication I prepared this dish. My parents, my brother and my hubby loved it. My dad said that this is the best dish that he has eaten in Goa and also said that in hotels also he won’t get it. That time I felt, I wish I was staying in Goa. I could cook yummy delicacies for my dad.
5 – 6 small brinjals/eggplants
1 marble sized ball tamarind
1 tablespoon ginger garlic paste(made out of 1/2 inch ginger and 5 garlic cloves)
4 cloves garlic
1/2 cup grated coconut
1 tablespoon jaggery
5 – 6 peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon turmeric powder
4 red chillies
1 tspn garam masala
1/2 tsp cumin seeds
Cut the brinjals as shown in picture and put them in salt water for 1/2 hour.
Grind the grated coconut, tamarind, red chillies, 4 cloves garlic, turmeric powder, peppercorns, cloves and garam masala.
To this add 2 tablespoon chopped onions and grind it again.
In a frying pan, add oil and fry onions. Add the ginger garlic paste.
Add tomatoes and fry. Add the ground mixture. Add jaggery and stir well.
Add salt as per taste.
Now carefully stuff the masala into the brinjals as shown below.
Keep them in the same pan.
Add little water to the rest of the masala and keep the pan covered.
Occasionally turn the brinjals.
Let this get cooked for 30 mins.
Serve it with love along with either rice or chapatis 🙂