Bharli Vangi

Ingredients

• 6-8 small brinjals (eggplants)
• 1/2 cup roasted peanut powder
• 2 tbsp desiccated coconut, roasted
• 1 tbsp Kanda Lasun Masala
• 1 tsp goda masala
• 1 tbsp tamarind pulp
• 1 tbsp jaggery, grated
• 2 tbsp oil
• Salt to taste
• Fresh coriander for garnish

Instructions

1. 1Wash brinjals, make four slits from the bottom, keeping the stem intact.
2. 2Combine peanut powder, roasted coconut, Kanda Lasun Masala, goda masala, tamarind, jaggery, and salt.
3. 3Stuff each brinjal generously with this mixture.
4. 4Heat oil in a heavy-bottomed pan, add the stuffed brinjals.
5. 5Add about 1/2 cup water, cover, and cook on low heat until brinjals are tender, turning occasionally.
6. 6Cook until the gravy thickens and oil separates.
7. 7Garnish with fresh coriander and serve hot with bhakri or rice.