Monday, January 17, 2011

Stuffed Brinjal/ Bharli Wangi- Dry


This is the most simplest version of 'Stuffed' recipe & can be prepared in a hurry. I generally go for this one, when there is no time in hand for blending & grinding but still want to enjoy something rich, spicier, other than regular stir fries! If you have some finley crushed groundnuts at hand...that's it then! You are all set for the preparation!

Stuffed Brinjal/ Bharli Wangi- Dry

Serves: 1-2                 Preparation Time: 5 mins                Cooking Time: 15-20 mins


2 purple brinjals, washed, make a slit at the top for stuffing
2-3 tbspn finely powdered roasted groundnuts
2-3 garlic cloves, finely chopped
few coriander leaves, finely chopped
1/2 tbspn kashmiri red chilly pwd
1/2 tbspn red chilly pwd
1 tsp coriander seeds pwd
1 tsp garam masala
1 tsp homemade kala (black) masala
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp haldi
salt as per taste
3-4 tbpn oil
1/2 to 1 cup water

Step 1: Mix the powdered groundnuts, half the garlic, half the coriander leaves, salt and the spice powders.
Step 2: Stuff the brinjals with above mixture. Reserve rest of the stuff mixture if any.
Step 3: Heat oil in a kadhai. Add mustard seeds, cumin seeds. Once they splutter, add haldi & stuffed brinjals. Saute for a min.
Step 4: Add rest of the stuff mixture. Add water. Cover with a lid & let it cook on low to medium flame till brinjals are nicely cooked at the stalk and the gravy is completely dried out.
Step 5: Remove from heat, garnish with rest of the coriander leaves. Serve with chapati/ bhakari.


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