Stuffed Brinjals/ Bharli Vangi

Ingredients:

• 5-6 medium sized Brinjals / Eggplant
• 2 medium sized Onions – finely chopped
• 1 tbsp powdered Jaggery (Indian Sweetener just like sugar - Available in Indian store)
• Fresh Coriander Leaves – finely chopped
• ½ cup Water
• Oil
• Salt to taste

>For Grinding:

• ½ cup dry shredded Coconut 
• ¼ cup roasted Sesame seeds /Til seeds 

>For Masala Powders:

• ½ cup Peanut powder
• 1 tsp Turmeric/Haldi Powder
• 2 tsp Red Chili powder
• 1 tsp Coriander seed powder/Dhania powder
• 1 tsp Cumin powder/Jeera powder
• 2 tbsp Garam Masala powder (many grounded Indian spices- available in Indian Store)

>For Seasoning:

• 1 tsp Mustard seeds

Time Required: 30 mins

Method:

Step01. Wash the eggplant/ brinjals, remove the stem and slit vertically keeping the base intact. Brinjals begin to oxidize just minutes after slicing, so keep them in water.

Step 02. Now prepare the stuffing masala. Grind together shredded coconut and roasted sesame/til seeds. Mix together with finely chopped onions, (coconut + sesame paste) and all powders (peanut, coriander seeds powder, cumin seed powder,  red chili and garam masala powder). Also put finely chopped  fresh coriander leaves. Mix well. Now stuff the brinjals with this masala.

Step 03. Heat oil in a pan (the pan should be large and broad and this recipe requires oil in large quantity. Add mustard seeds, allow to splutter and then add haldi/turmeric. Now place the brinjals carefully in the oil. If any masala is left you can add that as well.

Step04. After some time, when the brinjals are fried add water, powdered jaggery and salt.

Step05. Now cover the pan with a plate with water in it. This makes the brinjals soft and the gravy doesn't stick to the pan. Cook for about 20-25 mins. Keep stirring in between to check if the brainjals are cooked completely.

Serving: Serve hot with Rotis.