Bharli Vangi
Ingredients
Brinjal - 500 gms, Grated Dry Coconut: 1/2 cup, Onions - 2, Green chillies - 2-3, Garlic - 3 - 4 cloves, Coriander leaves - 1/4 cup, Jaggery - 1/2 tbsp, Tamarind Extract - 1 tbsp, Tablespoon Onion Garlic Masala - 2 1/2 tbsp
Method
1. Heat oil in a pan, sauté onions and dry coconut and grind to a coarse paste. Take the paste in a bowl and add to it coriander leaves, tamarind extract, jaggery, garlic - green chilli paste, Tablespoon Onion Garlic Masala and salt. Slit the brinjals while keeping the stems intact and stuff the mixture into it. Leave some mixture for gravy.
2. Heat oil in pan, add mustard & cumin seeds, curry leaves. Then add the brinjals, remaining mixture & half a cup of water , cover the vessel and cook it over medium flame gently turning the brinjals few times till the brinjals are cooked soft.
3. Garnish it with coriander leaves and server with hot Jowari Bhakri/ Roti.
Onion Garlic Masala is also goes well with pulses, vegetables and meat preparations. It can also be used as dry chutney powder.
