'Baby brinjals stuffed with a masaledar mixture are shallow-fried to perfection. A classic dish from the popular Maharashtrian cuisine! BHARLI VAANGI Ingredients 6-8 purple brinjals (vaangi/baingan) 1 cup scraped fresh coconut ¼ cup roasted peanuts, coarsely powdered 1½ tsps red chilli powder 3 tsps goda masala Salt to taste ¼ cup chopped fresh coriander leaves 2 tsps chopped jaggery ¼ cup tamarind pulp 4 tbsps oil 1 tsp mustard seeds ¼ tsp asafoetida (hing) ¼ tsp turmeric powder 2 tbsps chopped fresh coriander leaves Fresh coriander sprig for garnish Method 1. 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/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #SanjeevKapoor #BharliVangi'
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