Bharali Vangi (Bhare hue baingan)

Ingredients:

• Salt - (1/2) Tea Spoons
• Cilanthro, Coriander - 1 Leaves
• Red Chilli Powder - (1/2) Tea Spoons
• Turmeric Powder - (1/4) Tea Spoons
• Peanut Oil - 3 Table Spoons
• Eggplant, Brinjal - 10 Items
• Sesame Seeds - 4 Table Spoons
• Asafoetida (Hing) - (1/2) Tea Spoons
• Jaggery - 1 Table Spoons
• Tamarind - 1 Tea Spoons
• Mustard Seeds - (1/2) Tea Spoons
• Curry powder (Goda Masala) - 1 Tea Spoons
• Peanuts - 1 Cups

Preperation Steps:

• Roast and grind peanuts into a powder.
• Roast and grind the sesame seeds.
• Grate the jaggery or crush it to make very small pieces.
• Soak the tamaring in water.

Main Steps:

• Mix together the peanuts powder, sesame powder, salt, chilli powder, curry powder and jaggery.
• Cut the eggplants (Baingan) vertically in a cross, towards the base, without making the cut all the way through. The base should remain intact but the eggplants should open a little. Put them in cold water for a few minutes.
• Take a spoonful of the mixed ingredients and fill inside the eggplans till they are filled. Press them gently so that the stuffing doesn't fall out. Some of the stuffing will be extra.
• Heat the oil and add mustard seeds. Add the asafoetida (Hing) and turmetic after they crackle.
• Add the eggplants and cover. Do not add water. Let the eggplants cook for about ten minutes.
• Crush the tamarind in water and strain. Add this tamarind water and mix well. Add the rest of the stuffing mixture and mix well.
• Cover again till the eggplants are fully cooked. Mix well and adjust seasoning if needed.
• Garnish with a Coriander leaf and serve hot.

Baingan Kachri

Ingredients

 

1 tablespoon lemon juice

 

1/2 teaspoon salt

 

2 tablespoons vegetable oil

 

1 large eggplant, cut into 1/2-inch-thick slices

 

1 medium onion, minced

 

1 teaspoon minced garlic

 

1 small green chili pepper, seeded and minced (optional)

 

1 tablespoon coriander seeds, pounded

 

1 tablespoon cumin seeds, pounded

 

Salt, to taste

 

1 large tomato, chopped

 

2 tablespoons chopped cilantro

 

1/2 teaspoon black pepper

 

1 teaspoon dry mango powder or 1 teaspoon lemon juice

 

Mint leaves, to garnish

 

Cherry tomatoes, halved, to garnish

Directions

Mix together the lemon juice, salt, and 1 tablespoon of oil.
Brush on both sides of each eggplant slice.
Broil until tender and light brown.
Keep warm.
In a nonstick frying pan, heat the remaining 1 tablespoon of oil over medium heat.
Add the onion, garlic, and green chili pepper (if using), and saute until translucent.
Add the coriander, cumin seeds, and salt, and saute for a few seconds more.
Stir in all the remaining ingredients and cook until the tomato is just heated through (do not overcook).
Top each eggplant slice with the cooked mixture and garnish with mint leaves and cherry tomatoes.
Serve as a first course or as a side dish with any main dish of your choice, with chapati or rice.