Learn how to make Bharli Vangi at home with chef Smita Deo only on Rajshri Food. <br /> <br />Bharli Vangi or Stuffed Brinjals originates from the state of Maharashtra. It is very delicious and has a very tangy, sweet, sour and spicy taste to it. So make this amazing main course recipe at home, with chef Smita Deo only on Rajshri Food. <br /> <br />Ingredients <br />7-8 eggplants <br />2 cups of fresh coconut grated <br />1 tbsp chilli powder <br />1 tsp turmeric powder <br />3 green chillies <br />1½ tbsp goda masala (recipe follows) <br />Tamarind to the size of half a lemon <br />1½ tbsp jaggery <br />½ cup finely chopped coriander <br />Salt to taste <br />3 tbsp oil <br />1 tsp mustard seeds <br />A pinch of asafetida <br />A few curry leaves <br /> <br />INGREDIENTS FOR GODA MASALA <br />2 tbsp coriander seeds <br />1 tbsp dry coconut grated <br />1 tsp white sesame seeds <br />1 tsp black sesame seeds <br />1 tsp cumin seeds <br />1 tsp black cumin seeds <br />½” cinnamon stick <br />3 cloves <br />Seeds of 1 black cardamom <br />4 dry red chillies <br />¼ tsp turmeric powder <br />1 tbsp oil <br /> <br />METHOD FOR GODA MASALA <br />- Roast the coconut and coriander seeds without oil <br />- Roast the rest of the ingredients in oil <br />- Cool all the ingredients and grind to a fine powder <br /> <br /> <br />Method <br />-Give deep slits in the eggplant and place them in water <br />-In a blender add fresh coconut,some roasted peanut powder,jaggery, red chilli powder, green chillies, turmeric, goda masala, tamarind and salt. <br />-Grind it into a very fine paste. Add little water so that the paste is thick. <br />-Keep the paste aside in a bowl and add fresh coriander leaves <br />-Now stuff the masala into the brinjals <br />-Heat oil in a pan, once it is hot add mustard seeds, once the seeds start popping add hing, curry leaves and add the stuffed bring and the left over masala. <br />-Mix it well and also add some water <br />-Cover it with a lid and let it cook <br />-Bharli vangi is ready to be served.
