- Trim the heads of the brinjals and make four slits from the top without separating the segments and make a small slit on the bottom. Transfer them in a bowl with water. To make the masala, take coconut in a large parat¸ add peanuts, red chilli powder, goda masala, salt, coriander leaves, jaggery, tamarind pulp and mix well. Generously stuff each brinjal with the masala. Heat oil in a kadai, add mustard seeds and let them change colour. Add asafoetida and turmeric powder and sauté for a few seconds. Add the stuffed brinjals along with the masala and sauté on high heat for 3-4 minutes or till the brinjals turn slightly golden brown. Reduce the heat to low, cover and cook for 2 minutes. Add ¼ cup water, mix, cover and cook for 15-20 minutes, sautéing in between. Sprinkle coriander leaves, switch the heat off and transfer into a serving bowl. Garnish with coriander sprig. Serve hot.
Bharli vaangi
#myrecipe
By Chandana Guptha
Jan, 6th
575
Servings
2 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- Brinjals
- Scraped coconut
- Roasted peanuts
- Red chilli powder
- Salt
- Goda masala
- Chopped coriander
- Jaggery
- Tamarind pulp
- Oil
- Water
- Mustard seeds
- Hing
- Turmeric
- Coriander sprig
