Bharli Vangi | Stuffed Brinjal | Stuffed Eggplant

Ingredients

Eggplant – ½ kg

Onion – 1 big

Garlic flakes – 3 to
4 crushed

Tomato – 1 chopped

Peanut powder – 1 cup

Red chilli powder
and salt as per taste

Turmeric powder – ¼
tsp

Roast together

Ginger - 1 inch
piece

Garlic - 5 to 6
crushed

Dry coconut - 2
tbl.sp

Onion - 1 small
chopped

Cumin seed - 1 tsp

Corriander seed - 1
tbl.sp

Sesame seed - 1
tbl.sp

Few Chopped
corriander leaves

Shahi jeera - 1/2
tsp

Cinnamon - 1 small
stick

Cloves - 3 to 4

Method

Heat one tbl.sp of
oil and roast all the given ingredients

Add ginger and
garlic and again roast for  a minute

When the coconut changes
its color to light brown, off the flame and let it cool

down and then blend
it to a fine paste.

To it add a cup of
roasted peanut powder and mix well

Add chilli powder
as per taste

1/4 tsp of turmeric
powder

Add salt as per
taste

Mix all well and
keep aside

Cut the stem of the
eggplant and make two slit and stuff this masala in between.

Heat two tbl.sp of
oil in a pan

Add one onion
chopped and cook till it becomes soft.

Add one chopped
tomato and cook till it is totally mashed up.

Then place stuffed eggplant
and then pour leftover masala on it

Cover and let it
cook on a slow flame

Add to it salt and
chilli powder as

per taste and 1/4
tsp of turmeric powder.

Let it simmer on a low
flame for 3 to 4 Minutes.

Serve hot with
chapati or bhakri.