Eggplants/Brinjals/Aubergines, are also known as Baingan in Hindi and Vai'ngaN in Konkani language. They are the nightshade family of vegetables, and related to the tomato and chilli pepper and potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. The eggplant is capable of absorbing the oils and flavors into its flesh through cooking, hence it is very widely used. There are many varieties of eggplants as well; small round ones, an elongated long variety as well as larger ones. Eggplants provide a good amount of fiber, vitamins and minerals in few calories. Owing to its versatile nature, nutrition and wide use in both everyday and festive Indian food, it is often described as the "king of vegetables".
This is a very easy version recipe of stuffed eggplants. It is called "VaingaNa SagLe'n" in Konkani, which means whole eggplants. I named this recipe the same as the eggplants are whole, it is not the Konkani version with coconut. In this recipe too, the small eggplants are slit carefully, stuffed and simmered and cooked to perfection. This delicious recipe was very lovingly shared with me, by my husband's cousin Sabitha. She had shared the picture on our family group, and very happily shared the recipe with me, when asked. I made it right away, and my family loved it, the best part I liked was how easy it was to make. Thank you Sabitha!
There are many other versions and the original SagleN that I will share in future posts, but for now, enjoy this easy version that can be cooked in a jiffy.
Stuffed Eggplants
Recipe
Ingredients:
8 small eggplants
2 small onions or 1 large onion
1 tsp chilli powder (more or less according to your palate)
1/4 tsp turmeric powder
1/2 tsp sambhar powder or to your taste (optional)
Salt to taste
For the seasoning:
3 tablespoons oil
1 tsp mustard seeds
1 tsp urad dhal
Steps:
Make 4 slits/cuts on the eggplants without cutting them all the way.
Put them in water with a little turmeric pd (haldi pd) so they don't turn black.
Finely chop the onion. Mix the chilli powder, sambhar powder (optional) and salt to taste.
Stuff this onion mixture into the slit eggplants/brinjals generously. Keep the extra filling aside to be used later.
Take oil in a pan, (a little more than you would use for seasoning) add and splutter mustard seeds, curry leaves and urad dhal.
Next add in the stuffed eggplants/brinjals and the remaining mixture, and cover with a lid.
Cook this on a very small flame. DO NOT ADD WATER as the water released from the onions is enough for them to cook.
Keep checking every few minutes and toss them very gently and carefully. Once it is cooked, you can garnish with cilantro.
A simple but tasty recipe is ready to eat. As people who have tasted this will vouch, this is finger licking good!
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