This is a stuffed aubergines dish. Unlike the roasted aubergines paste like dish that is called vangyache bharit in Marathi, in Koli dialect bharit means stuffed. So this is Vangya cha bharit in KOLI and Bharli Vangi in Marathi. Confused?
No proplems just call its stuffed brinjals!
Ingredients
10 baby aubergines
1/2 cup grated fresh coconut
2 onions halved and julienned
3 green chillies
1/2 teaspoon turmeric
1/2 teaspoon koli masala or garam masala
1 teaspoon cumin seeds
1 handful coriander
salt to taste
First slit the aubergines into four parts from the bulb to stem but dont cut them apart as these would be stuffed with the masala later on. Keep the stem and cap on. After cooking they taste good and are not wasted. Now prepare the masala by first dry roasting all items and then grinding together. Keep the masala coarse it tastes better than the paste. Now stuff the masala into the aubergines and keep aside.Heat a frying pan and add oil. Carefully layout the stuffed aubergines in the pan and cover with a lid. Change sides to make sure they are cooked well from all sides. To ensure they are cooked properly, poke near the calyx or stem, it takes longest to cook near the stem. If it feels soft then stay assure they are cooked well. They have to be handled carefully else the aubergines just fall off from the stems. Hope you enjoy.
No proplems just call its stuffed brinjals!
Ingredients
10 baby aubergines
1/2 cup grated fresh coconut
2 onions halved and julienned
3 green chillies
1/2 teaspoon turmeric
1/2 teaspoon koli masala or garam masala
1 teaspoon cumin seeds
1 handful coriander
salt to taste
First slit the aubergines into four parts from the bulb to stem but dont cut them apart as these would be stuffed with the masala later on. Keep the stem and cap on. After cooking they taste good and are not wasted. Now prepare the masala by first dry roasting all items and then grinding together. Keep the masala coarse it tastes better than the paste. Now stuff the masala into the aubergines and keep aside.Heat a frying pan and add oil. Carefully layout the stuffed aubergines in the pan and cover with a lid. Change sides to make sure they are cooked well from all sides. To ensure they are cooked properly, poke near the calyx or stem, it takes longest to cook near the stem. If it feels soft then stay assure they are cooked well. They have to be handled carefully else the aubergines just fall off from the stems. Hope you enjoy.
Hi Anjali
ReplyDeleteEach of your recipe is uniquely prepared. Very interesting, and tempting to make right way! I keep roaming many food blogs but yours is something very Indian and mouthwatering!
Parul
Parul thank you for your kind words. Enjoy cooking!
ReplyDeleteThis looks really tasty!I have two questions before making it - first, roughly how much oil should I put in the frying pan?
ReplyDeleteSecond, what do you recommend serving this with? Is it eaten with rice?
Thanks!
Andrea use a table spoon at a time. You might need 2-3 tablespoon to fry all 10 pieces.
ReplyDeleteServe is with roti/ Bread it also goes really well with a pulao.
Great, thank you. I bought the small eggplants at the Indian grocery near us yesterday, so looking forward to making this!
ReplyDeleteAndrea do let me know how it turned out. Slow cooking gives good results.
ReplyDelete