Bharli vangi / Stuffed Brinjal Masala / Baingan Masala

Serving for - 3-4

Ingredients

4 small baingan / Brinjals (I took 2 long brinjals)

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Pinch of asafoetida

Oil - 3 tbsp

Cilantro for garnishing

To make Masala / Stuffing

Peanuts - 1/2 cups

Dry grated coconut - 1/3 cup

Sesame seeds - 2 tbsp

Onion (Medium Sized) - 1 (Finely chopped)

Tomato (small) - 1 (finely chopped)

Cloves of garlic - 4

Ginger piece - 1 inch

Some cilantro

Red chili powder - 1 tsp

Paprika - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Garam Masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Grated jaggery - 1/2 tsp

Salt to taste

Procedure

• Dry roast peanuts and sesame seeds till they become slight brown in color.  Add in dry grated coconut and roast for few seconds as coconut gets brown fast. Grind them together in a blender and keep it aside. Also make a paste of ginger, garlic and cilantro.
• Heat 1 tbsp oil in a pan. Add half of the chopped onion and saute till it turns translucent. Add ginger garlic paste and chopped tomato. Saute till tomato gets mashed up with onion. Add red chili powder, coriander powder, cumin powder, garam masala and salt to taste. Saute till oil starts to separate from spices.

• Add in ground powder (Peanuts + coconut + sesame seeds) and grated jaggery. Mix well and switch off the heat. Let the stuffing cool down. Meanwhile, wash the brinjals. Remove the stems, make 2 partial vertical slits and put them in a water. Once the stuffing cool down, Stuff it in brinjal. Keep the leftover masala aside to make the gravy.

• Heat 2 tbsp oil in a pan. Add mustard seeds, pinch of asafoetida and cumin seeds. Let them splutter. Add remaining onion and saute till translucent. Add stuffed brinjals and add 1 cup of water. Mix well and cover the pan. Let it cook for 5-6 minutes. Keep stirring in between. Add leftover masala in it and adjust the consistency by adding little water. 

• Let it cook for 5-6 minutes. Keep stirring the gravy to avoid sticking of peanuts powder at bottom of pan. Garnish with cilantro and serve hot with chapati or any Indian flat bread.