Bharli Vangi

    ⌚Preparation Time- 15 mins                              🥘Cooking Time- 15-20 mins

    🍒Course- Main                                                   🍽Servings- 4 

Ingredients:-

For cooking:-

•  Small size Brinjals (Eggplant)- ½ kg
•  Hing Powder- 1 pinch
• Cumin seeds- 1tbsp
• Mustard seeds- 1 tbsp
• Curry Leaves- 5-6
• Salt to taste
• Cooking oil
• Dried mango powder(amchur)- 1 tbsp
• Garam masala- 1 tbsp
• Coriander leaves for garnishing

Masala for stuffing:-

•       Peanuts- ¼ cup
•       Onions- 2 medium sized
•       Ginger- ½ inch piece
•       Garlic cloves- 7-8
•       Tomatoes- 2-3 medium size
•       Coriander seeds- 2 tbsp
•       Dried red chilies- 4-5
•       Cumin seeds- 2tbsp
•       Sesame seeds- 1tbsp
•       Cloves-2
•       Cinnamon sticks- ½ inch
•       Bay leaf- 1-2
•       Green chili- 2-3
•       Fennel seeds- 1tbsp
•       Dried coconut- 1 tbsp

Method:-

•       Firstly grind all the masala for stuffing to a fine paste
•       Wash brinjals and slit it diagonally without removing the crown
•       Stuff the grinded paste into the brinjals
•       Take a pan and add oil to it
•       As oil gets heated add mustard seeds, cumin seeds, hing powder and curry leaves. Let it splutter
•       Further add left over masala paste, turmeric powder, salt, dried mango powder and saute it
•       Once oil gets separated add stuffed brinjals and let it cook on low to medium flame by covering the lid for 15-20 min
•       After the brinjals gets cooked add garam masala
•       Switch off the flame and transfer the Bharli Vangi sabzi in a serving bowl and garnish it with fresh coriander leaves

 

Bharli vangi is ready to serve with parathas or rice

🍒Notes:-

1. After cutting the brinjals keep them in salt water to prevent them from color change
2. Peanuts gives a consistency and flavor to the dish