Bharli Vangi

भरली वांगी

• Time 40 min
• Serves 4
• Made with Satva Coriander Powder

Small brinjals slit and stuffed with coriander, groundnut and coconut, then left to cook slowly until the skins give. Dhane powder does most of the work.

Ingredients

• 8small round brinjals (about 400 g)
• ⅓ cuproasted peanuts
• ⅓ cupdry coconut, grated
• 1 tbspsesame seeds
• 2 tspCoriander Powder
• 1 tspChilli Powder
• ¼ tspTurmeric
• ½ tspGaram Masala
• 1 tspjaggery
• 1 tsptamarind paste
• 1 tspsalt
• 2 tbspcoriander leaves, chopped
• 3 tbspoil
• ½ tspMustard Seeds
• ½ cupwater

Method

1. Dry-roast the coconut and sesame for 2 minutes, then grind coarse with the peanuts.
2. Mix in the coriander powder, chilli, turmeric, garam masala, jaggery, tamarind, salt, coriander leaves and 1 tbsp of the oil. This is the stuffing.
3. Slit each brinjal in a cross from the bottom, stopping short of the stem so it holds together. Keep them in salted water until you are ready.
4. Press the stuffing into each brinjal. Keep whatever is left over.
5. Heat the rest of the oil, let the mustard seeds pop, then lay the brinjals in. Add the leftover stuffing and the water.
6. Cover and cook on low for 20-25 minutes, turning gently now and then, until the skins give. Serve with bhakri or chapati.

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