KOKANI-STYLE KAALYA TILANCHI BHARLYALI VAANGI

This recipe is a very traditional way of preparing eggplants in the Kokani Muslim cuisine.
Coarsely powdered toasted, black sesame seeds are introduced in an onion-coconut-dry spices masala that serves as filling and doubles up as gravy base too for the eggplants. This dish is best relished with chaawrachi roti or rice flour flat breads or steamed rice.

​Here is the detailed recipe for your perusal:

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Serves: 2-3
Prep Time: 15-20 minutes
Cook Time: 50-60 minutes

Ingredients:
For the eggplant filling:

• 1 tbsp Black sesame seeds
•  ½ Dried coconut
• 8 Garlic cloves (small), peeled
• 1 tbsp Oil
• 2 cups Onions, finely chopped
• 1 tbsp Coriander powder
• 2 tsp Red chilli powder
• ½ tsp Turmeric powder
• ½ tsp Salt or as per taste
• 3 tbsp Water

 For the gravy:

• 4-6 Eggplants (approx. weight per eggplant 50 gm)
• 1 tsp Jaggery
• 1 tbsp Tamarind pulp
• ¾ cup Water approx.
• Fresh green coriander, finely chopped for garnish (optional)

 
Method:
For the eggplant filling:

1. Toast the sesame seeds on low flame on a tava/griddle for 10 minutes or until they turn crunchy. (Test by chewing on a seed to check if it is crispy and has a roasted flavour.)
2. Grind the seeds to a coarse powder in a dry grinder. (Do not over grind as the seeds will turn to an oily paste.)
3. Roast the coconut over an open flame until it evenly chars.
4. Grate this coconut and along with 6 cloves of garlic grind it to a fine paste. Keep aside.
5. Heat oil in a small pot/kadhai/deep dish on medium flame. (Choose a vessel in which the eggplants can be submerged easily in small amount of water, preferably half litre capacity vessel.)
6. Chop the remaining two cloves of garlic and add them to the oil once it turns hot.
7. Add the onions and fry until they turn pink.
8. Add the dry spice powders, salt and fry for 30 seconds.
9. Add the black sesame powder and fry for another 30 seconds.
10. Add about 1 tbsp of the coconut-garlic paste along with 3 tbsp water and mix well. Cook for 5 minutes.
11. Pull the vessel off the stove and let this filling mixture cool to room temperature.

For the gravy:

1. Wash and destem the eggplants.
2. Make 3 slits in the eggplants – one exactly halving the eggplant and the remaining two going over each half such that the eggplant opens up like a flower with 6 petals. (Cut the eggplant from the rounded end upto ¾ th its length but not right till the end so that the 6 pieces remain joined to a base.)
3. Stuff the eggplants generously with the filling mixture and place them in the same vessel the mixture was made along with any excess mixture remaining.
4. Put the vessel back on the stove on low-medium flame.
5. Add the water and allow to simmer for about 30 minutes or until the eggplants soften and cook through. (If water is not completely submerging the eggplants, then rotate sides of the eggplants in the vessel so as to cook them evenly on all sides.)
6. Add the tamarind pulp, jiggery and simmer for another two minutes.
7. Serve hot garnished with fresh green coriander.

So, do try out this recipe and let me know how it turned out.
Till then, HAPPY COOKING…

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