Sunday, July 19, 2015

Bharli Vangi (Sode ghalun) - Stuffed Eggplant with dried shrimp


Sode ghalun Bharli Vangi is a CKP delicacy. I haven't followed the authentic CKP recipe here but my version was loved by those who love sode/dry shrimp. Technically speaking, sode are big dried shrimp and the ones that I get at Indian stores, is a smaller variety.

Bharli Vangi (Sode Ghalun)
भरली वांगी (सोडे घालून )
8 small eggplants, slit cross wise leaving each eggplant in tact
2-3 kokums
1 tsp coconut oil

Grind to paste
1/4 cup cilantro
1" ginger, peeled
4-5 garlic cloves
1 green chili
1 tsp lemon juice

For stuffing
1 cup dried prawns
1/2 cup freshly scraped coconut
1/2 cup minced onion
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp chili powder
salt to taste

1 tbsp. oil
1/2 tsp turmeric powder
1/2 tsp asafetida

1 tbsp. minced cilantro

1. Soak dried shrimp in water for 1/2 hour. Squeeze water and drain completely.
2. Mix with ground green paste and set aside.
3. Remove the stems of baby eggplants. Make cross slits leaving each eggplant in tact.
4. Mix coconut, onion, turmeric powder, garam masala, chili powder and marinated shrimp. Adjust salt as needed.
5. Stuff each eggplant with above mixture. There should be plenty more remaining.
6. Heat oil in a saucepan. Add turmeric powder and asafetida. Place stuffed eggplants in a single layer. Spread all the remaining stuffing around it.
7. Add kokum and 1/3 cup water. Cover with a lid. Pour water on the lid.
8. Let it cook on low flame till it's well done. This should be on the dry side.
9. Drizzle coconut oil.
10. Garnish with cilantro.

Note -
1. Dried shrimp that I had, were already cleaned and ready to use.
2. Generally dried seafood has plenty salt content. Take it into consideration while adding salt.

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