BHARLI VANGI / STUFFED BRINJAL (NON SPICY)

THE  ALL TIME  FAVOURATE  BHAJI  OF  MAHARASHTRA IS  BHARLI  VANGI

 RECIPE / PAKAKRUTI  FOR BHARLI  VANGI OR STUFFED  BRINJALS 

Ingredients:
½ kg small eggplants
For stuffing / masala:
1/2 cup dry fried coconut, 

1/2 cup fresh coconut roasted light brown 

1 tbsp. chili powder, 

2 tbsp. goda masala/black maharashtrian masala, 

¼ cup CRUSHED peanut  (roasted coarsely ground), 

½ cup coriander leaves chopped, 

1 tbsp. tamarind paste, 

1 TSPN jaggery, 

salt to taste.

For tempering:
Pinch of mustard and cumin seeds,

 pinch of asafetida(hing), 

pinch of fenugreek(methi) seeds 

 pinch of turmeric, 

5-6 tsp oil

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Method:
To make stuffing easier, remove the stem of eggplants and give 2 slits. 
Put them in water and keep aside. 
Grind all ingredients together listed under stuffing.EXCEPT CRUSHED PEANUTS 
Make a fine paste/masala.ADD CRUSHED PEANUTS  
Stuff all the eggplants with masala. 
Heat oil in a deep frying pan. 
Add mustard and cumin seeds followed by asafoetida 
Add fenugreek seeds. 
Add turmeric and stuffed eggplants. 
Cover up for 5 min. 
Now add water just to cover the top of the eggplants.ALSO ADD REMAINING STUFF MASALA 
Again cover up till eggplants get fully cooked. 
Stir and garnish with coriander leaves. 
Goes very well with BHAKRI OR CHAPATI OR RICE

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