Ingredients:

  • 6 pieces small sized aubergines
  • 6 tsp desiccated coconut
  • 4 tsp roasted peanuts (crushed)
  • 1 tsp red chilli powder
  • 1 1/2 tsp goda masala
  • Salt to taste
  • 4 tsp refined oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 tsp tamarind extract
  • 2 tsp jaggery water
  • 1/2 tsp coriander leaves

INSTRUCTIONS:

 

  1. Prepare the `stuffing' masala by mixing together coconut, peanut powder, red chilli powder, goda masala and salt.
  2. Slice the aubergines into four leaving them attached only at the stem.
  3. Insert the `stuffing' masala in it.
  4. Heat oil in pan. Add cumin and mustard seeds.
  5. Place the stuffed aubergines in it. Pour water and cover for 10-12 minutes.
  6. Now add tamarind and jaggery water. Add salt to taste.
  7. Garnish with coriander leaves and grated coconut.
  8. Serve with rotis.

Source - http://food.ndtv.com/recipe-bharli-vangi-218246

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