Thursday, February 23, 2012

Spicy Stuffed Brinjals simmered in a Rich Gravy (Gutti Vankaya) (Baghara Baingan) (Bharli Vangi)

Indian Vegetarian Main Course Special
Andhra/Hyderabadi/Maharashtrian Cuisine
Spicy Stuffed Brinjals simmered in a Rich Gravy (Gutti Vankaya) (Baghara Baingan) (Bharli Vangi)
Serves 2

Aubergine/Brinjal/Eggplant- 250 Grams, Small 
Extra Light Olive Oil/Olive Pomace Oil & Ghee- 1 Tbsp.
Curry Leaves- 7 to 8 No’s

For Spice Paste:

Coriander Seeds- 1- ½ Tsp.
Cumin Seeds- ½ Tsp.
Fenugreek Seeds (Methi Dana)- a Pinch
Groundnuts/Peanuts- 2 Tbsp.
Poppy Seeds (Khus Khus/Posto)- ¾ Tsp.
Sesame Seeds (Til)- 1- ½ Tbsp.

Fresh Coconut- 1 Tbsp., Slices
Garlic- 4-5 Cloves, Chopped
Ginger- 1 Inch Piece, Chopped
Jaggery (Gur)- ½ Tsp., Powdered
Onions- 2 Medium, Quartered

Red Chilli Powder- ½ Tsp.
Salt- To Taste
Turmeric Powder- a Pinch

Wash Brinjals, make Slits lengthwise so that the Brinjal & Stem stay intact
Dry Roast Onions on a Griddle till they are soft & lightly brown
Dry Roast the Coriander Seeds, Sesame Seeds, Peanuts, Cumin Seeds, Poppy Seeds, Dry Coconut & Fenugreek Seeds till they begin to change colour and give out a nice aroma

Grind together Roasted Onions- Roasted Spices, Ginger, Garlic, Salt, Turmeric Powder, Red Chilli Powder & Jaggery/Sugar to a very Fine Paste
Add Tamarind Pulp & Mix well Stuff this Masala into the Brinjals & Keep the remaining for the Gravy
In a Kadhai, Heat Oil & Ghee
Add Curry Leaves & Sauté for about a Minute
Add the Stuffed Brinjals along with the Reserved Masala

Cover and cook for about 10 Minutes
Add about 3 to 4 Tbsp. of Water accordingly, Cover & Cook on Low Flame till the Brinjals are cooked
Another Check to see if the Brinjals are done is to see if the Oil starts to come to the Surface as well
Serve Hot with Steamed Plain/Basmati Rice, Phulka, Dal Fry, Curd!

Can use Dry Coconut (Khopra) as well if Fresh Coconut is not available

Feel free to share your views & do let us know how this one turned out :) 

1 comment: