Stuffed Baingan Masala- Gravy

A very popular recipe in Maharashtrian homes is Stuffed Brinjal Curry. With many guests at home, it becomes easier to approximate the number of people with the number of brinjals (which might also go wrong at times, if the curry turns out really well ;)) as my Mom used to say. There are very less chances of any leftovers & it is enjoyed by all & is also prepared as a main course vegetable in many Maharashtrian families.

There are many varieties in which the 'stuff' can be prepared. This type is a bit time consuming but worth the efforts you take. I prepared this on the day of Makar Sankranti along with some Potato fries & Amrakhand.

Stuffed Baingan Masala- Gravy

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

Ingredients:

2 purple/ green brinjals, slit for stuffing

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp haldi

4-5 tbspn oil

2 cups water

For the Stuff:

1 small onion, thinly sliced

3-4 garlic cloves

1 small piece of ginger

2 tbspn grated dry coconut

1 1/2 tbspn finely powdered roasted groundnuts

1/2 tbspn kashmiri red chilly pwd

1/2 tbspn red chilly pwd

1/2 tsp garam masala OR 1/2 tbspn home made kala (black) masala

salt as per taste

Step 1: Heat a pan. Dry roast the grated coconut. Set aside. 

Step 2: In the same pan, add 1 tsp oil. Roast the thinly sliced onion till pink. Set aside.

Step 3: Blend garlic, ginger, onion, few coriander leaves finely without water.

Step 4: Add finely powdered groundnuts, spice powders & salt. Just blend to mix well. Do not make it very fine. Just a short burst is enough.This stuff is not a paste. Its dry due to crushed groundnuts & no water.

Step 5: Stuff the brinjals with this stuff.

Step 6: Heat remaining oil in kadhai. Let the mustard seeds & cumin seeds splutter. Add haldi. Add the stuffed brinjals. Add water. 

Step 7: Let this cook covered for 10 mins. Open the lid & cook for another 5 mins or till the brinjals are well cooked at the stalk. Check for the consistency of the gravy. It should not be very thin. Garnish with coriander & serve with rice/ chapati/ bhakari.

Note: You can also cook the brinjals in a pressure cooker. I do this when in a hurry. Prepare the tempering in the cooker itself. Add 1 cup water. Cook upto 1 whistle on medium flame & let the pressure release on its own. Do not cook for more time else it will loose its taste & brinjals will get overcooked!

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

Ingredients:

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.

Stuffed Tendli/ Bharli Tondli

Few years back, if anybody would have tried to convince me that Tendli (Ivy Gourd) can be turned into delicious curries & stir fries....I would have run away from that place!! May be bcoz, being a child, I never ate tondli (my mother failed to introduce this vegetable to me). I mean, I knew about it but just for the sake. Never ate it as a particular dish in my meal. But now the picture has completely changed....I simply love this scrumptious vegetable & have tried many different versions of it....every time I give it a try, the outcome is just amazing....

Stuffed Tendli (Ivy Gourd)/ Bharli Tondli

Serves: 2-3                Preparation Time: 10-15 mins                    Cooking Time: 10-15 mins

Ingredients:

15-20 small tendli (washed & dried with a cloth)

4-5 tbspn grated fresh coconut

3 tbspn sesame seed powder (roasted & then powdered)

3-4 tbspn groundnut powder (roasted & then powdered)

1/2 tbspn dhana (coriander seeds) pwd

1 tsp jeera (cumin seeds) pwd

1 tsp home made garam masala (adjust as per your spice level)

1/2 tbspn red chilli pwd

1/2 tbspn kashmiri red chilli pwd

1/2 tbspn grated jaggery

3-4 tbspn coriander leaves

salt as per taste

1 1/2 bowl water

Tempering:

4 tbspn oil 

1/2 tsp mustard seeds

1/2 tsp haldi

1/2 tsp asafoetida

Stuffed Tendli

Step 1: Mix well all the ingredients except water & those listed in 'Tempering'.

Step 2: Cut the sides of the tendlis & give a cross section at one end for filling. Fill them with the mix prepared in Step 1. 

Step 3: Heat oil. Add mustard seeds. As they splutter, add hing & haldi. Add stuffed tendlis & left over mix (if any). Mix well. Close with a lid for 2-3 mins. 

Step 4: Open the lid, add water. Let it cook till tendlis are well cooked & change their color.

Step 5: Check for desired consistency of curry else let it cook open without lid to achieve desired consistency. In my case, I prefer semi-thick curry. 

Step 6: Garnish with coriander & serve with rice/ chapatis. It goes as a party dish. Just yummyy!!