Bharli Vangi | Stuffed Brinjal

Preparation

1. Rinse the brinjals first a few times in water. Cut each brinjal into four parts without breaking them.
2. Slightly pull apart the brinjal wedges and check to see if there are any worms in them. If you see black spots or worms, discard the brinjal.
3. Soak the brinjals in salted water for 15 mins. You can also dice them and soak in salted water.
4. Dry roast the peanuts first, when they start to become brown and have a few blisters on them, add the white sesame seeds followed by desiccated coconut.
5. Next add chopped ginger and garlic and stir to mix.
6. Roast the coconut stirring non-stop until golden or browned and it should smell fragrant.
7. Set aside this roasted mixture to cool.
8. When the coconut, peanuts and sesame seeds cool, add them in a high-speed blender or grinder.
9. Also add ¼ cup roughly chopped onions.
10. Grind to a fine, thick and smooth paste with 4 to 5 tablespoons water. Make sure that the paste is not runny or thin.
11. Transfer this paste into a bowl or a plate and set aside.

Follow this method if brinjals are not chopped

1. Drain all the water thoroughly from the soaked brinjals. Place the brinjals on a plate or chopping board.
2. Pat them dry with clean kitchen towel, if you prefer. With a spoon, stuff each brinjal with this ground masala. Set aside.
3. In pan heat peanut oil. Add ¼ cup chopped onions and sauté them on low to medium-low heat until they turn light golden.
4. Add the chopped tomatoes and sauté until they turn mushy.
5. Next add these ground spice powders - turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder, asafoetida.
6. Also add either 2 teaspoons of goda masala or ½ teaspoon of garam masala.
7. Stir to mix evenly and sauté for some seconds until the masala smells fragrant.
8. Add the remaining ground coconut and peanut paste and sauté for a minute. 
9. Gently place the stuffed brinjals on the sautéed masala mixture. Mix gently to combine.
10. Add 1 cup water and salt as needed. Cover with lid and on low to medium-low heat, simmer for 20 to 22 minutes or until the brinjals are fork tender.Do check a few times and if the gravy looks very thick, add some water.
11. Turn off heat when the brinjals are fork tender. Lastly add chopped coriander leaves and mix.
12. Serve Bharli Vangi hot or warm with rice or chapati or bhakri.

Follow this method if brinjals are chopped

1. In pan heat oil, add the onions and sauté them till they soften.
2. Add tomatoes and sauté until the tomatoes soften.
3. Next add the prepared masala paste and sauté for 3 to 4 minutes or until you see oil releasing from the sides.
4. Add the all the ground spice powders and sauté for a few seconds.
5. Add in the chopped brinjals and stir to mix them with the masala paste in the pan
6. Next add water, salt as per taste. Mix the entire curry.
7. Cover with lid and let the brinjals cook until tender and softened. When the dish is ready, garnish with coriander leaves. 
8. Serve Bharli Vangi hot with steamed rice or poli or chapati.