Also keep the stalks of the brinjal intact and do not cut them off. Bharva Bhaingan (Stuffed Brinjal) or Stuffed Eggplants is a delectable dish made by stuffing baby brinjals with spices and cooking them for approximately 30 minutes. Dry roast the peanuts and grind. By soaking the brinjal in 1 tsp of salt water not only it avoids the brinjal from turning brown. Add all the other ingredients given for grinding and make a smooth paste. Then add the ground paste, tamarind pulp, coriander powder, and 2 cups of water and pressure cook. In this recipe the brinjals are split into 4 equal parts and are stuffed with the peanut masala and later on cooked into the peanut curry. It has yummy taste and beautiful color of gravy or curry. https://www.subbuskitchen.com/brinjal-stuffed-curry-stuffed-brinjal-fry-recipe https://nishamadhulika.com/en/221-stuffed-brinjal_fry-recipe.html I like these stuffed veggies, tho I don't frequently make them. I had the powder in my pantry so I decided to do it today. Its intriguing to find what is stuffed inside and to find its tastes yummy. This recipe of stuffed brinjals is entirely different from the stuffed brinjals Punjabi style recipe. Brinjal. When exposed to air the brinjal immediately turns black, so this prevents the brinjal to turn black . Switch it off after 2 whistles. In Maharashtra eggplant is known as vangi !! Stuffed Brinjal / Eggplant / Vankaya with Peanut powder / Pallilu podi Stuffed anything sounds interesting and tastes nice. Maharastrian This recipe of brinjal peanut curry goes well with rotis/Indian bread and an excellent side dish for rice. It just includes a coarse paste of peanuts and coconut as the main ingredients along with some fresh coriander leaves, cumin seeds and other spices. There are no onions, no ginger garlic and no other Punjabi masalas. There are many variations to this dish such as making them into a curry with tomatoes or stuffing them with potatoes and onions. Traditionally they use purple color, medium sized brinjal for this recipe. Make sure you slit the brinjals deep, marking an ‘X’. In a cooker, heat 3 tbsp of oil, add brinjal, and fry for 5 minutes. So the masalas are well stuffed inside.
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