As a child, I hated most veggies. The only ones I'd eat without complaining were okra and potatoes. And eggplants were especially loathed. All the kids I knew hated them. I think it's taste is more suited to the adult palate since most folks I now know love them, including me, of course! And stuffed eggplants are especially savored, be it in the form of ennegai from Karnataka, bharelu ringan/bharela ravaiya from Gujarat, guthi vankaya from AP or this bharli vangi from Maharashtra. The source of this recipe is Khaugiri. I made a few tweaks based on the stuff I had in hand. The curry was super delicious. Thanks, K, for a wonderful recipe. I will be making this again soon! :)
6-8 small eggplants
For the stuffing:
2 tbsp dry coconut shreads
1/4 cup roasted and powdered peanuts
1 tsp roasted and powdered sesame seeds
1 large onion, chopped fine
2 cloves of garlic, crushed and chopped fine
1 tbsp cilantro, chopped
1 tsp goda masala
red chilli powder, to taste
salt to taste,
1/4 tsp tamarind paste (original called for lime juice)
1 tsp brown sugar (or jaggery)
2 tbsp oil
Mix all the ingredients for the stuffing.
Remove stalks of eggplants and make two slits without cutting them all the way thru. Stuff the mixture into the eggplants. Keep aside.
Heat oil in a pan and do the tadka. Put the eggplants in the oil, slit end down. Cover with a plate. Pour some water on top of the plate. This apparently keeps the eggplants from sticking to the pan. Neat tip there! After a couple minutes, turn them on their sides and rotate every few minutes.
Add the remaining stuffing. Mix well. Cover and cook for another 2 minutes.
Add 1/2 a cup of water and cook until eggplants are done.
Remove to a serving bowl and garnish with some chopped cilantro.
Be sure to check the original recipe here.