Wednesday, 1 June 2016

Bharali Vangi /Stuffed Brinjals

Bharali Vangi /Stuffed Brinjals - Suresh Sawant

It's a my styled preparation
Baingan/Brinjals thorny around 7/8
Cut like + shape but keep as one single pce
Onion 1 big chopped
Ggarlic Paste 2 t spoons
Grated Fresh coconut 2/3 t spoons
Peanut crush 2/3 t spoons
Salt jaggery tamrind pulp as per taste
Black masala 1 t spoon
Red chilly powder 2 t spoons or as req
Coriander Powder 1 t spoon
Garam masala powder 1 t spoon
Masala powders you can very the quantity as req
Green Corriander chopped
Tempering Mustard seeds Cumin seeds
Asafoetida pinch of curry leaves
Fenal seeds few Fenugreek seeds few
In a kadhai add tadaka items and fry a little. Add onions chopped and saute for a minute. Add Ggarlic Paste n saute for a minute Now add all masala powders
2/3 t spoons water peanut and coconut crush tamriand pulp jaggery salt and mix with masala.
Put gas on sim. Cover the kadhai and wait for 2 / 3 minutes.
Now transfer the ready stuff to other plate.Let it be cooled
Now stuff the mixture in brinjals tightly
Add little water to the rest of the stuff. Keep aside. In a flat deep pan add 2 / 3 t spoons oil and heat it. When heated
Put gas on sim or medium. Place all brinjals and cover the pan .
After 2 minutes just turn the brinjals
Cover the kadhai and wait for 2 / 3 minutes more.
Now add the water mixed with rest of stuff and mix with soft hands. Let it be cooked on low flame.
When cooked put off the gas. Let it be covered for 2 minutes.
Transfer the ready stuff to a serving bowl
Garnish with green corriander and serve hot Bharali Vangi

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