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Wednesday, 4 March 2015

Bharleli Vangi






INGREDIENTS:
6 nos small brinjals/ vangi / baingan
5 tsp oil
1/2 tsp asafoetida pdr
1 green chilli chopped
1/2 cup finely chopped onion
1 chopped tomato
2 tblsp roasted peanut pdr
2 tsp red chilli pdr
1 tsp tamarind paste
Chopped coriander leaves


FOR THE MASALA:
In 2 tsp oil roast 1 roughly chopped onion,2 tsp coriander seeds,1 tsp cumin seeds,5 garlic cloves and grind with 2 tblsp grated coconut,1 tsp goda masala,salt to taste,pinch sugar

PROCEDURE:

  • Wash and make 2 slits on brinjals
  • Stuff the brinjals with the masala
  • In a kadai heat oil and put asafoetida pdr,chopped onion and fry till light pink colour
  • Add chopped green chillies, red chilli pdr  and tomato and fry for 3 mins
  • Put the stuffed brinjals,salt to taste,sugar and stuffed brinjals  
  • Add the remaining masala ,peanut powder and 1 cup water and cover with a lid till it is cooked
  • Put the tamarind paste and mix well 
  • Garnish with chopped coriander leaves and serve hot with roti.

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