Sukhi bharilli vaingi- type 2

Sukhi bharilli vaingi-type 2 (stuffed brinjals in dry form- second method):

Brinjals are one the tastiest vegetable which goes well with any dual vegetable preparations like potatoes, cauliflower, lady finger etc. It can be well blended in sambar, dals, rice, bharta etc. Brinjal fries are also best and mostly loved by all kids. Big fat brinjals go for bharta and fries. Medium sized ones go in for vegetable preparations, however those cute small small baby brinjals call in for the stuffed brinjal recipes.

Among all recipes of brinjals, Stuffed brinjals are one of the most demanding recipe in very household. It can be prepared in various ways, using different blend of masalas, dry spices, could be made in a gravy base or a dry form. 

The babybrinjals used for stuffed brinjal recipes have to be carefully chosen as some happen to have been spoiled by worms inside. While choosing brinjals, always discard those who have small holes on their body. Smooth, fresh baby brinjals with bright color and tight texture are the best ones for stuffed recipes, as these are very tender and get cooked quickly. If you bring dried brinjals then you will have difficulty in cooking. I myself have been cheated many times on such baby brinjals. So choose wisely.

In my blog I have already shared 3 kinds of stuffed brinjals recipes, two are gravy based-Goan, and a Kolhapuri and third one is in dry form. 

Today I shall share with you fourth type of stuffed brinjal recipe and a type 2 in dry form. It's a very simple recipe, can be quickly made, has a huge blend of different spices and coconut mixture in dry form.

Let's take me to my recipe.

Ingredients and method.

Wash around 10-12 baby brinjals, slit each of them vertically into 4 slits and keep side.

Now let's make the stuffing.

Heat a pan, add 2 tbsp of oil, add 2 big fat onions finely chopped. Saute well. Then add 2-3 green chillies chopped, 1 tomato chopped. Add a handful of crushed kasuri methi. Saute well. 

Now add dry powders, 1 tsp each of

Jeera powder, coriander powder, pepper powder, garam masala, haldi, red chilli powder, sabzi masala powder, garam masala powder, kashmiri red chilli powder, any kind of chicken or meat masala powder. Saute well. Add 1 tsp of sugar, salt and cover and cook for 2 mins. Add chopped coriander leaves on top. Lastly add scraped coconut and mix everything well. 

Stuff the above mixture in each brinjal. 

Heat a pan or a pressure cooker, add 2 tbsp of oil. Place the stuffed brinjal and saute slowly flipping on both sides and let them cook for 2 mins. 

Then add a fistful of water and pressure cook for 2 whistles or on the pan as you wish. I usually pressure cook them, which saves time, and gas too. And the best part is the brinjals get cooked very nicely otherwise somewhere they remain raw. But if they are cooked properly they look awesome like below.

And if you cook in cooker, once pressure is release, transfer the cooked brinjals carefully in the serving bowl.

Enjoy with rice/roti.

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