Bharleli Vangi Recipe

• 6 small Brinjals
• 3 tsp Gur (grated)
• 3 tbsp Coconut (grated)
• 3 tsp Red Chilli powder
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• ½ tsp Turmeric Powder
• 2 tbsp Tamarind Pulp
• Salt to taste
• Oil (as required)
  
  For filling
  
• 1 tsp Cumin Seeds
• 2 tsp Coriander Powder
• 6 Cloves
• 6 Peppercorns
• 1 Cinnamon Stick
• 1 cup Onion (grated)
• ¼ cup Peanuts (roasted and powdered)

• Put all the ingredients for the filling (cumin, coriander, cloves, cinnamon, grated onion, peanuts and peppercorns) in a mixer to make a fine paste.
• Heat a pan and put little oil. Add grated coconut, salt, red chilli powder and turmeric powder and the paste and saute for a while. Take out the masala and keep it aside.
• Wash the brinjals and slit them lengthwise. Do not cut the stem.
• Rub the brinjals with salt and turmeric.
• Stuff the masala (filling paste) in each of the brinjals.
• Take a pan and heat oil in it. Add cumin and mustard seeds.
• When the seeds splutter, add the stuffed brinjals.
• Cover it with a lid and let the brinjals cook over low heat.
• When the brinjals become soft, add little water.
• Now add the tamarind and jaggery water into it. (Tamarind pulp and grated jaggery mixed in 1 cup water).
• Sprinkle salt according to your taste and cook the brinjals till done.
• Garnish with chopped coriander and coconut.
• Serve hot with rotis or parathas.