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Bharli Vangi

INGREDIENTS:

1/2 dry coconut
6-7 large cloves of garlic
1” ginger
1 tbsp of kanda lasun masala
1 tsp of turmeric powder
1 tbsp of red chilli powder
1 cherry sized tamarind
2 tbsp of jaggery
1/2 cup of finely chopped coriander
1/2 cup of water
1/2 cup of roasted peanut powder
Salt to taste
1/4 kg of green baingan/brinjal
1/4 kg of potatoes
1/4 cup of oil
1 pinch of hing
1 tsp of cumin seeds
Kadhi patta/ 1 sprig of curry leaves
1/2-1 litre of water
Freshly chopped coriander 2-3 tbsp
2 tbsp of oil
2 green chillies, red chillies, 5 cloves of garlic
Steams of coriander finely chopped
1 medium onion sliced


METHOD:

Take 1/2 dry coconut
Roast it till it is golden brown
Remove it in a thali
Add 6-7 large cloves of garlic
1” ginger
Add 1 tbsp of kanda lasun masala
1 tsp of turmeric powder
1 tbsp of red chilli powder
1 cherry sized tamarind
Add 2 tbsp of jaggery
Add 1/2 cup of finely chopped coriander
Mix it, let it cool down
Grind it into a coarse paste using 1/2 cup of water


Remove the ground mixture in a plate
Add 1/2 cup of roasted peanut powder
Add salt to taste
Mix it well

Take 1/4 kg of green baingan
Take 1/4 kg of potatoes
Stuff the vegetables with the ground masala


Heat a kadhai Heat 1/4 cup of oil
Add 1 pinch of hing
Splutter 1 tsp of cumin seeds
Add kadhi patta
Add the stuffed vegetables
Sauté the vegetable until they change colour
Add 1/2-1 litre of water
Add freshly chopped coriander 2-3 tbsp
Cover & cook till brinjal and potatoes cook

For tadka/garnish
Heat 2 tbsp of oil
Take 2 green chillies, red chillies, 5 cloves of garlic, crush it
Add steams of coriander finely chopped
Add 1 medium onion sliced
Cook it for a minute or two
Add the garnish to the bharli vangi