Bharleli Vaangi – Pressure cooker method

 

 I tried this recipe from Tarla Dalal’s pressure cooking cook book.

 Bharleli vaangi, a authentic Maharastrian dish made of eggplant. Here, I am sharing the pressure cooker version which goes well with chapatti and rice. The cooking time is very less that is 15 minutes only.

 Vaangi is the Marathi word for Brinjal / Eggplant.

It is usually a recipe of small brinjals stuffed with a sweet and spicy , peanut flavoured mixture drawing out all the authentic maharastrian cooking . It was similar to Ennai katharikai kulambu of Tamilnadu.

I used the long brinjals variety from our home garden , the gravy was more tasty. Yes , it was more tasty as we get the fruit for our work in the garden.

 In the original recipe the masala is not grounded it is crushed , i grounded to get the smooth consistency.

  Eggplant / Brinjal / Guinea squash/ Aurbegine is a native to the Indian subcontinent. It was consumed widely in these continent .

Requirements :

Brinjal – 7

Oil – 1 tbs

Mustard seeds – ½ tsp

Asafoetida – ¼ tsp

 For Masala :

Pearl onion – 1 cup

Unsalted peanut – ¼ cup

Grated coconut – ¼ cup

Chilli powder – 4 tsp

Tamarind – a marble size

Jaggery – 2 tbsp

Turmeric powder – ½ tsp

Garam masala – 1 tbs

Coriander leaves – 1 tbs

Salt as required

For Garnishing

Coriander leaves

Method :

Grind all the ingredients in the to grind section to a fine paste with little water.

Wash and make a criss cross slit on each brinjal taking care not to separate the segments.

Stuff each brinjal with the grounded masala.

Heat oil in the pressure cooker and add the mustard seeds , let it crackle.

Add the asafoetida to the hot oil.

Now , add the remaining masala and sauté well in low flame for a minute. The oil will separate on top.

Arrange the stuffed brinjals on top of the masala.

Add about a cup of hot water and close the lid.

Cook on high flame for 3 whistles.

Let the steam to subside. Open the lid and mix gently not to break the brinjals.

Sprinkle the chopped coriander leaves.

Bharleli vaangi is ready to serve.

Serve with hot steaming rice.