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.

Stuffed Tomato Recipe ( Bharwa Tamatar )

Ingredients:
5-6 medium tomatoes (tamatar)

100 gms paneer (cottage cheese) - crumbled

1 inch piece ginger- grated

1 onion- chopped

Salt to taste

1/2 tsp cumin seeds

1/2 tsp red chilli powder

1 tsp kasoori methi (dry fenugreek leaves)

2+2 tsp oil

1/2 tsp garam masala

Chopped coriander leaves

Method:

1. Wash tomatoes and pat dry. Remove top of the tomato like a cap and keep aside.

2. Scoop out pulp of the tamatar and chop the edible portion of the caps. Set aside.

3. Heat 2 tsp oil in a pan and add cumin seeds. When they change color, add onion and ginger. Saute till light brown.

4. Add pulp and chopped caps of tomato. Add salt, red chilli powder and garam masala. Cook till pulp turns dry.

5. Add paneer and kasoori methi. Cook, mixing, for 1 minute. Remove from fire and let the paneer masala cool.

6. Preheat oven at 180 degree C. Stuff this paneer mixture inside the hollow tomato. Arrange the stuffed tomato on a greased baking tray.

7. Pour 2 tsp oil mixed with 1/4 tsp salt on all the tomatoes. Bake at 180 degree C for 15 minutes or till tomato turn soft. Take out stuffed tomato in a serving bowl and garnish with coriander leaves.

Stuffed tomato in Microwave

Place stuffed tomato in a micro safe bowl and cover with a micro safe lid or a cling film with holes pierced. Before covering, Pour 2 tsp oil mixed with 1/4 tsp salt over the bharwan tamatar. Cook on a High for 5 minutes or till tomato turn soft.