Baby brinjals stuffed with a masaledar mixture are shallow-fried to perfection. A classic dish from the popular Maharashtrian cuisine! BHARLI VAANGIIngredients6-8 purple brinjals (vaangi/baingan)1 cup scraped fresh coconut¼ cup roasted peanuts, coarsely powdered1½ tsps red chilli powder3 tsps goda masalaSalt to taste¼ cup chopped fresh coriander leaves2 tsps chopped jaggery¼ cup tamarind pulp 4 tbsps oil1 tsp mustard seeds¼ tsp asafoetida (hing)¼ tsp turmeric powder2 tbsps chopped fresh coriander leavesFresh coriander sprig for garnishMethod1. Trim the heads of the brinjals and make four slits from the top without separating the segments and make a small slit on the bottom. Transfer them in a bowl with water.2. To make the masala, take coconut in a large parat¸ add peanuts, red chilli powder, goda masala, salt, coriander leaves, jaggery, tamarind pulp and mix well.3. Generously stuff each brinjal with the masala.4. Heat oil in a kadai, add mustard seeds and let them change colour. Add asafoetida and turmeric powder and sauté for a few seconds.5. Add the stuffed brinjals along with the masala and sauté on high heat for 3-4 minutes or till the brinjals turn slightly golden brown. 6. Reduce the heat to low, cover and cook for 2 minutes. Add ¼ cup water, mix, cover and cook for 15-20 minutes, sautéing in between. 7. Sprinkle coriander leaves, switch the heat off and transfer into a serving bowl. Garnish with coriander sprig. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #BharliVangi
