Bharleli Vangyi/ Stuffed Eggplants
7-8 small round eggplants
3 cloves of garlic
1 1/2 medium chopped onion
1/2 tsp turmeric pdr
1 tbsp. Sunday masala (garam masala)
1/2 cup freshly grated coconut
1 large potato cubed
Split each eggplant horizontally and vertically to make 4 slits taking care that they don't separate. The eggplant has to stay whole. Marinate each with little salt and keep aside for 15-20 mins.
In a saucepan, heat 1 tsp of oil. Sauté cloves, peppercorns, garlic, 1/2 the chopped onion, coconut till color changes. Keep aside to cool.
Grind this mixture together with turmeric and Sunday masala. Add little water if needed but the mixture should be semi dry and thick.
Now stuff each eggplant with this paste. Keep remaining paste aside.
Take a large saucepan. Heat 2 tbsp. of oil and gently add in the stuffed eggplants. Gently turn over the eggplants as they cook. Once they are cooked on all sides, remove them into a platter.
Add another tsp of oil. Saute the remaining chopped onion till soft. Stir in the potatoes. Add some water and let the potatoes cook till half done.
Now add in the remaining ground paste and the precooked eggplants. Cover the sauce pan and let the curry simmer for 10 mins.
Serve hot with chapattis or rice.