Goan Bharilli Vangi
Servings: 2 people
Ingredients
- 6 Striped Purple Eggplants (small)
- 1 Potato (peeled and cut into wedges)
- 1¼ cup Onion (finely chopped)
- ½ cup Fresh or Dry Coconut grated/shaved
- ¾ inch Cinnamon Stick
- 1 tbsp Coriander Seeds
- 10 Black Peppercorns whole
- 7 Cloves whole
- 5 Whole Dry Red Chillies (Kashmiri & other)
- ¼ Caraway Seeds (shahjeera)
- ¼ tsp Turmeric Powder
- 1 tbsp Tamarind Pulp
- 1 tbsp Jaggery (grated)
- 1½ tbsp Ghee
- 1 tsp Canola oil
- ¼ cup Water
- Salt to taste
Instructions
- Trim the stalks of the eggplant. Add cross slits along the bottom of the eggplant. Make sure the slits are only about 3/4th of the way upto to the stem. You want to ensure the eggplants hold their shape when you cook.
- Peel the potato and slice into wedges. Place in cold water until ready to use.
- In a pan, heat the oil. Add all of the whole spices (coriander seeds, black pepper, red chillies, caraway, cloves, cinnamon) and fry until they lightly sizzle and become aromatic on a medium to low flame. Set aside to cool. In the same pan, add a bit more oil, the 1 cup of onion and fry until completely softened and only starting to golden around the edges. Add the grated coconut moving continuosly until golden and toasted. Let it cool.
- Once the mixture has cooled, grind it with turmeric, jaggery, tamarind pulp, salt and a bit of water until you get a nice well-combined coarse paste.
- To this ground mix, add 1/4 finely chopped onion and combine. Stuff the eggplants with this mix.
- In a hot pan, add ghee. Place all the stuffed eggplants and potatoes, avoid overcrowding. Add the remaining spice mix on top of the vegetables. Cover and cook on the lowest flame until the eggplant and the potatoes are fork tender. Serve hot with rotis/flatbread.