Vaangi Batata

Brinjals are not really a focal point of any conversations. Yet people have extreme reactions when the topic comes up. They either love it or hate it , no in betweens.My family does that though. They will readily eat them , but not ask for them or refuse them . As for me I love brinjals in all forms. Be it the typically Maharashtrian style spicy stuffed Brinjals or the North Indian mashed chunky Brinjal Bharta or the Middle Eastern Moutabal or Turkish Imam Bayildi






 4 medium sized brinjals, washed . Slit them from the bottom 3/4 upwards into 4 attached segments. 4 medium sized potatoes, washed peeled and slit from the bottom 3/4 upwards into 4 attached segments. Mix the stuffing ingredients well. Stuff the mixture into the brinjals and potaoes. Take care to not force too much stuffing or the segments may break off. Keep aside the extra stuffing if any.

Stuffing:
 2 tbsp grated dry coconut, 1/4 cup besan/ gram flour roasted ,2 tsp sesame seeds, 2 tsp red chilli powder, 2 tbsp dhania ( coriander powder , 1 tbsp jeera ( cumin) powder , 1 tsp turmeric, 1 tsp tamarind paste or aamchur ( dry mango) powder, 1 tbsp gud (jaggery), finely chopped fresh coriander leaves, 1 tsp ginger garlic paste ( optional) , 1 tsp garam masala powder ,salt to taste.1 tsp oil to bind the stuffing. 

Tempering:
 2 tbsp oil, 1 tsp rai/ sarson (mustard) seeds , 5-6 curry leaves.


Heat the oil, add the mustard seeds. When they pop add curry leaves. Add the stuffed brinjals and potaoes. Mix lightly , cover and cook for abt 10 mins on a slow flame. This will help the stuffing coagulate and stick to the vegetables. Lightly sprinkle the leftover stuffing over the vegetables , again cover and cook on slow flame till welldone , but dont let the brianjals get mushy. 

Serve with whole wheat roti, jowar ( sorghum) or bajra ( pearl millet) or nachani ( finger millet) rotis.