Bharli Vangi

Ingredients 

Method 

• For stuffing; take peanut powder, grated coconut, 1 1/2 tsp Garam masala, 1 tsp red chilli powder, 1 tsp Coriander powder, 1 tsp Cumin powder, 1 1/2 tsp Ginger Garlic paste, 2 tbsp tamarind pulp(soaked in hot water), little turmeric powder, coriander leaves and salt as per taste 
• Mix all the ingredients well (do not add water). Keep the stuffing aside 
• Next, wash the Brinjal and pat dry them. Take out the thorns if you are using gavti Brinjal. Keep the stem intact and slit the Brinjal in four equal parts keeping the bottom part intact 
• Stuff it tight with the prepared masala and keep the leftover masala aside(please refer video to see how to cut and stuff the Brinjal in details)
• Repeat the same procedure for rest of the brinjals and keep it aside
• Let’s start with cooking, in a pan or kadai heat 3 tbsp of oil over medium flame 
• Once oil is hot add mustard and cumin seeds, as it starts spluttering add hing, curry leaves and coriander leaves. Frying coriander leaves in oil will give our overall dish a very nice flavour 
• At this stage add onion paste, tomato paste, 1 1/2 tsp ginger garlic paste, 1 1/2  tsp Garam masala, 1 tsp red chilli powder, little turmeric, small piece of jaggery, leftover stuffing masala and salt as per taste
• Sauté them well until oil starts to ooze out 
• Now at this stage add the stuffed Brinjal and sauté them well with the masala for atleast 5 mins.
• At this point add 1/2 glass water or you can also avoid using water if you want it dry.
• Cover it and let it cook for atleast 10 mins. Do not over cook the Brinjal it may turn mushy 
• Once cooked you will notice oil floating on the top of the gravy, garnish it with coriander leaves and your zhanzanit Bharli vangi is ready 
• Serve hot with chapati or rice