Bharli Wangi/Stuffed Brinjals( Thai baby Eggplants):-
Bharli Wangi/stuffed Brinjals is my Dads fevourite. In this recipe pea nut powder can also be used but I am replacing it
With cashew paste,using cashew paste is totally optional,while using peanut powder add the powder to the grinned onion paste both recipes have there own taste, u can use whatever u like.I like both. So this recipe is for my Dear Dad.
Ingredients:-
1)Brinjals 8to10 numbers
2)Medium onions 2 (sliced length wise)
3)Ginger paste 1/2 teaspoon
4)Garlic paste 1/2 teaspoon
5) Cashews 8 to 10 numbers (Soak in lukewarm water for atleast 1 and 1/2 hour)
6) Red chilli powder 1 teaspoon ( Or as per your taste )
7) Everest Garam masala 1 and 1/2 Teaspoon
8) Home Made black gram masala 1 teaspoon (optional)
9) Everest meat masala 1 and 1/2 teaspoon
10) Turmeric powder 1/4 tea spoon
11) Oil 5 to 6 table spoons
12) Salt to taste
Ingredients to dry roast and powder:-
1) cloves 2to4 numbers
2) green cardamom 1 number
3) cinnamon 2 inch piece
4) black cardamom 1 number
5) white poppy seeds 2 tea spoons
6) dry coconut grated 1 table spoon
Method:-
1) Cut the end stem of the whole brinjal and then cut it into 4 slits ( Refer the picture).
Place them in a bowl full of water.
2) In a pan/kadhai roast the above whole garam masalas recpectively as Cloves,cinnamon,cardamoms both,roast for 2 minutes, add Poppy seeds roast for 1minute,and add Coconut, roast till it becomes golden. cool it and grind into a powder.
3) Add 1 tea spoon of oil in a pan/kadhai,and roast the onions by stirring in between, till onions become translucent (Refer the picture)
4) When the onions are ready,cool and remove to the grinder pot, add red chilli powder, garam masala,and 1to 2 table spoons of water. Grind it to a smooth paste (Refer the picture)
5) Mix the whole masala powder and the onion paste
6) Stuff the Brinjals with this masala one by one and keep aside
7) Grind the soaked cashews into smooth paste
8) Heat oil in a kadhai or deep pan, add the remaining paste into it and fry till oil starts to separate, Add brinjals and mix gently, stir in cashew paste ,mix gently add the salt.
9) Add 1/4 cup of water ,(use the water from grinder pot by washing the pot after grinding the cashew paste and onion paste) cover and cook till the brinjals become tender. ( check in between by puting the knife edge to the stem side of the brinjal , because that side is thicker compared to front side)
10) When the brinjals are ready decorate with chopped coriander.And serve with Rice or Chapati. Enjoy.
Ingredients:-
1)Brinjals 8to10 numbers
2)Medium onions 2 (sliced length wise)
3)Ginger paste 1/2 teaspoon
4)Garlic paste 1/2 teaspoon
5) Cashews 8 to 10 numbers (Soak in lukewarm water for atleast 1 and 1/2 hour)
6) Red chilli powder 1 teaspoon ( Or as per your taste )
7) Everest Garam masala 1 and 1/2 Teaspoon
8) Home Made black gram masala 1 teaspoon (optional)
9) Everest meat masala 1 and 1/2 teaspoon
10) Turmeric powder 1/4 tea spoon
11) Oil 5 to 6 table spoons
12) Salt to taste
Ingredients to dry roast and powder:-
1) cloves 2to4 numbers
2) green cardamom 1 number
3) cinnamon 2 inch piece
4) black cardamom 1 number
5) white poppy seeds 2 tea spoons
6) dry coconut grated 1 table spoon
Method:-
1) Cut the end stem of the whole brinjal and then cut it into 4 slits ( Refer the picture).
Place them in a bowl full of water.
2) In a pan/kadhai roast the above whole garam masalas recpectively as Cloves,cinnamon,cardamoms both,roast for 2 minutes, add Poppy seeds roast for 1minute,and add Coconut, roast till it becomes golden. cool it and grind into a powder.
3) Add 1 tea spoon of oil in a pan/kadhai,and roast the onions by stirring in between, till onions become translucent (Refer the picture)
4) When the onions are ready,cool and remove to the grinder pot, add red chilli powder, garam masala,and 1to 2 table spoons of water. Grind it to a smooth paste (Refer the picture)
5) Mix the whole masala powder and the onion paste
6) Stuff the Brinjals with this masala one by one and keep aside
7) Grind the soaked cashews into smooth paste
8) Heat oil in a kadhai or deep pan, add the remaining paste into it and fry till oil starts to separate, Add brinjals and mix gently, stir in cashew paste ,mix gently add the salt.
9) Add 1/4 cup of water ,(use the water from grinder pot by washing the pot after grinding the cashew paste and onion paste) cover and cook till the brinjals become tender. ( check in between by puting the knife edge to the stem side of the brinjal , because that side is thicker compared to front side)
10) When the brinjals are ready decorate with chopped coriander.And serve with Rice or Chapati. Enjoy.
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