Tuesday, November 8, 2011

Bharleli vaangi

Brinjal or vaangi as we say in Marathi has always been my all-time favorites. Either cooks it like gravy or dry it never loses its original flavor. You can have it with chapati or phulka.

  • 6 small brinjals
  • 1 diced onion 
  • 1/2 cup roasted peanuts
  • 1/2 spoon corriander seeds
  • 2 cloves garlic 
  • Kanda lasun masala
  • Turmeric
  • Curry leaves 
  • Coriander leaves
  • Jeera
  • Hing
  • 2 spoons of oil   
  • Salt to taste 
Process->In the grinder make a dry powder of garlic, coriander seeds and peanuts. In that powder add the diced onion, salt and little kanda lasun masala and stuff it in the brinjals. Take oil in a pressure cooker add jeera, curry leaves, turmeric powder and hing. Add the stuffed brinjals, salt and little more kanda lasun masala to adjust the taste and stir it. Sprinkle 1/3 cup of water and give 2 whistles and cook. By adding water the brinjals don't stick to the pan. Sprinkle some corriander leaves for garnishing and serve hot.

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