There are probably as many bharli vangi or stuffed aubergine recipes across Maharashtra and Karnataka as there are cooks. Some people add coconut to the stuffing, some others add peanuts, and I won't even get into the minefield called proportions.
This morning, I have added to the thousands of bharli vangi recipes by adding my own. I've stuck to the basic principle of making a stuffing that has sweet, hot, sour and oily ingredients, but strayed far enough from tradition to get a rap on the knuckles from purists.
Ingredients (to serve 2)
1/2 dried chilli
3 sun-dried tomatoes (I made these myself, but won't ramble on about that now)
A clove of garlic
Salt to taste
Oil for the pan
MethodPreparing the aubergines: I made two perpendicular cuts across the length of the aubergine, stopping short of the base.
|Look at these pretty purple flowers. I would have loved to leave the stalks on, but they were tough and thorny.|
I used the oil and stuffing that had leaked out to grill a huge potato,cut into fat discs, and I was done with lunch!
I will probably make a sauce with curd, wholegrain mustard and finely chopped coriander to drizzle over the whole thing, and nod and smile when my family tells me I'm an amazing cook :-)))