Wednesday, 12 June 2013

BHARLI VANGI / STUFFED BRINJAL


BHARLI VANGI / STUFFED BRINJAL

INGREDIENTS

Small brinjals
5 – 6 nos
Potatoes
1 medium sized
2 tsp
Roasted and ground til seeds / sesame seeds
2 tsp
Roasted peanut pdr
3 tsp
Dhane pdr / coriander seeds pdr
1 tsp
Chilli pdr
1 tsp
Salt
T.T.
Gul / jaggery
1 tbsp
Amchoor pdr / dry mango pdr
¼ tsp
Lime juice (Optional)
½ tsp
Oil
2 tsp
Tamarind pulp
1 tbsp
Haldi / turmeric pdr
¼ tsp


METHOD:

1.       Wash the brinjals and remove the crown without removing the stem. Slit them till ¾ the length of the brinjal but do not cut through. Drop them on water so that they do not turn black.

2.       Peel and cut the potato into dices and keep them along with the brinjals. . In case you have baby potatoes then peel and slit them in the same way like the brinjals but still keeping them whole.

3.       Mix together all the remaining ingredients except the oil, lime juice and tamarind pulp.

4.       Remove out the brinjals one at a time. Drain out the water as much as possible. Stuff this prepared stuffing in the slits made in the brinjals. Remove out the potatoes from the water, pat them dry and coat them in the remaining stuffing.


5.       Heat oil and slide in the brinjals one at a time. Sauté lightly in oil and cover and cook. When steam starts to come out slide in the potatoes and again simmer for 1 min.

6.       Pour in hot water till the level where the brinjals are half way through in water.  Put in all the remaining stuffing masala and let it simmer.

7.       Bring to a boil and again cover and simmer till the brinjals and potatoes are cooked. Add little water if required.

8.       Now add the lime juice and tamarind pulp. Serve hot with jowar or bajra bhakri.

KALA MASALA

http://paripoornapaksiddhi.blogspot.in/2013/06/kala-masala.html