Vidarbha style bharli wangi recipe #food #recipe #cooking

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: chickpeas

Sunflower seeds provide similar crunch and flavor.

coconut

🥗Healthier: coconut flour

💰Cheaper: desiccated coconut

Desiccated coconut is often more accessible and affordable.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

brinjal

🥗Healthier: zucchini

💰Cheaper: bell peppers

Bell peppers can substitute for a similar texture.

Wash the small eggplants thoroughly and make two cuts on each to create four sections, checking for seeds inside.

Heat a pan on medium heat and add grated coconut, peanuts, and sesame seeds to roast them until fragrant.

Transfer the roasted coconut mixture to a bowl.

In a mixer, add cumin seeds, ginger, garlic, and 2-3 green chilies and grind to a fine paste.

Combine the ground paste with the roasted coconut mixture in the bowl.

Add red chili powder, turmeric powder, coriander powder, garam masala, and salt to the mixture and mix well.

Soak the eggplants in salted water for a while to ensure they absorb salt.

Stuff the eggplants with the prepared filling, pressing it down to avoid spillage during cooking.

Heat oil in a pan and add mustard seeds; once they crackle, add cumin seeds and chopped onion.

Sauté the onions until they turn translucent, then add the ground ginger-garlic-green chili paste.

Once the mixture is fragrant, add the stuffed eggplants to the pan.

Add some water from the mixer jar to the pan and mix gently, then cover with a lid to steam the eggplants until cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens