Bharilli vaingi-Goan style
Bharilli vaingi- goan style stuffed brinjals:
Brinjals are famous readily available vegetable all over goan markets. They are favorites among kids when fried and adults too when fried or made as a masala or gravy using whole brinjals.
For this kind of recipe, small sized baby brinjals are used. Whole brinjals give a unique taste to the masala and such brinjal gravy is famous all over and is prepared in different styles in different states and countries.
Today I am going to show you goan styled whole brinjal gravy or stuffed brinjals or bharilli vaingi. I have used purely goan masala to prepare this gravy here, to give you an authentic taste of original goan recipe.
Ingredients:
Baby brinjals-10
Onions-2 medium sized
Garlic-3-4 pods
Tamarind paste-1 tsp
Salt as per taste
Sugar-1/2 tsp
Haldi-1 tsp
Red chilli powder-2 tsp
Oil and water as required
Masala for roasting-
Cinnamon-1
Cloves-2-3
Coriander seeds-1 tsp
Peppercorns-1 tsp
Poppyseeds-1 tsp
Star anise-1 petal
Kashmiri red chillies-2
Scraped coconut-1 big bowl
Method:
Wash the baby brinjals and make 4 long slits half way and slightly slit off the stem. Keep the whole brinjal intact.
In a tsp of oil roast all masalas for roasting and keep aside. In the same pan add onion (1 long slitted) and garlic pods in a tsp of oil and roast till light brown. Then dry roast scraped coconut till nice aroma. Switch off the gas and add haldi powder, red chilli powder in roasted coconut and mix well. Cool and grind all of this with tamarind paste and little water to make a thick paste. Put the paste in a bowl. Add salt and sugar in paste and mix well. Now fill this masala in each brinjal.
In a cooker add oil, chopped onion (1 finely chopped), then place all filled/ stuffed brinjals on this and add remaining masala on top and a handfull of water. Close the cooker and pressure cook for 3 whistles. I normally cook brinjals in cooker since they get cooked better rather then in open utensil. Its up to you here, whether to use a cooker or open utensil. If you are following my method, then open the cooker after 15 mins once full pressure is released, and remove your ready dish in the serving bowl or a kadai, the way you prefer.
Serve with rice or chapaties or goan pau/bread.
Brinjals are famous readily available vegetable all over goan markets. They are favorites among kids when fried and adults too when fried or made as a masala or gravy using whole brinjals.
For this kind of recipe, small sized baby brinjals are used. Whole brinjals give a unique taste to the masala and such brinjal gravy is famous all over and is prepared in different styles in different states and countries.
Today I am going to show you goan styled whole brinjal gravy or stuffed brinjals or bharilli vaingi. I have used purely goan masala to prepare this gravy here, to give you an authentic taste of original goan recipe.
Ingredients:
Baby brinjals-10
Onions-2 medium sized
Garlic-3-4 pods
Tamarind paste-1 tsp
Salt as per taste
Sugar-1/2 tsp
Haldi-1 tsp
Red chilli powder-2 tsp
Oil and water as required
Masala for roasting-
Cinnamon-1
Cloves-2-3
Coriander seeds-1 tsp
Peppercorns-1 tsp
Poppyseeds-1 tsp
Star anise-1 petal
Kashmiri red chillies-2
Scraped coconut-1 big bowl
Method:
Wash the baby brinjals and make 4 long slits half way and slightly slit off the stem. Keep the whole brinjal intact.
In a tsp of oil roast all masalas for roasting and keep aside. In the same pan add onion (1 long slitted) and garlic pods in a tsp of oil and roast till light brown. Then dry roast scraped coconut till nice aroma. Switch off the gas and add haldi powder, red chilli powder in roasted coconut and mix well. Cool and grind all of this with tamarind paste and little water to make a thick paste. Put the paste in a bowl. Add salt and sugar in paste and mix well. Now fill this masala in each brinjal.
In a cooker add oil, chopped onion (1 finely chopped), then place all filled/ stuffed brinjals on this and add remaining masala on top and a handfull of water. Close the cooker and pressure cook for 3 whistles. I normally cook brinjals in cooker since they get cooked better rather then in open utensil. Its up to you here, whether to use a cooker or open utensil. If you are following my method, then open the cooker after 15 mins once full pressure is released, and remove your ready dish in the serving bowl or a kadai, the way you prefer.
Serve with rice or chapaties or goan pau/bread.
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