Friday, October 8, 2010

Bharli Wangee

  • 500 gms Eggplant (Wangi)
  • 2 tbsp oil
  • 3 cloves garlic
  • 1/2 cup peanuts (roasted & coarsely ground )
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • pinch of turmeric powder
  • 1 medium size onion Finely chopped
  • Salt to taste 
  • Coriander to garnish

  1. Eggplant  --> Wash, dry and slit in the middle as " + ", so its cut into four, but don't cut till end it should be as one whole piece.
  2. In a pan add oil cumin, onions and fry well for 2-3 min then add garlic chili powder, turmeric, salt. Mix well and add ground peanuts, mix well and turn off the gas.
  3. Now let the mixture cool for 2-3 min , then fill them into the eggplants.
  4. Now add oil in a pan and arrange the stuffed eggplants in it. Add 1/2 cup water and remaining mixture we made earlier. (If any extra remaining)
  5. Put the lid on and let it cook for 10 -15 mins.
  6. Do check after 7-8 min and turns the eggplants.
  7. When soft remove in a serving plate and garnish with fresh coriander.
  8. Have with chapati or rice. :) Enjoy

Instead of making the masala, I also use the  Peanut Chutney which is readily available in my kitchen everytime. in that case I fill the eggplant directly with Peanut Chutney and before cooking them in a pot I fry onion in oil with cumin little bit of chili powder and turmeric.)

Recipe for Peanut Chutney : Peanut Chutney

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