Bharleli Vaangi

Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 6 servings (6serving )

Ingredients :

8 small brinjals (baingan / eggplant)
1/4 cup oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 curry leaves (kadi patta)

To Be Mixed Into A Masala Mixture
1 cup finely chopped onions
1/4 cup roasted and coarsely crushed unsalted peanuts
1/4 cup freshly grated coconut
1 tbsp finely chopped coriander (dhania)
2 1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp garam masala
2 tbsp tamarind (imli) pulp
1 tsp sesame seeds (til)
1/2 tsp garlic (lehsun) paste
2 tsp oil
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method :

Make criss-cross slit on each brinjal taking care not to separate the segments.
Soak the brinjals in enough water in a deep bowl with little salt for 10 to 15 minutes.
Pat them dry.
Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use.
Heat the oil in a deep non- stick pan and add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
Add the remaining masala mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the stuffed brinjals and 1¼ cups of water, mix gently cover it with a lid and cook on a medium flame for 15 to 17 minutes, while stirring occasionally.
Serve hot garnished with coriander.