Thursday 28 July 2011

BHARLI VANGI / BHARLEE VANGI


BHARLI VANGI

BHARLI  VANGI


THE  ALL TIME  FAVOURATE  BHAJI  OF  MAHARASHTRA IS  BHARLI  VANGI 
 RECIPE / PAKAKRUTI  FOR BHARLI  VANGI OR STUFFED  BRINJALS 

Ingredients:
½ kg small eggplants
For stuffing / masala:
1 cup dry fried coconut, 1 tbsp. chili powder, 2 tbsp. goda masala/black maharashtrian masala, ¼ cup peanut powder (roasted coarsely ground), ½ cup coriander leaves chopped, 1 tbsp. tamarind paste, jaggery, salt to taste.
For tempering:
Pinch of mustard and cumin seeds, pinch of asafetida(hing), pinch of fenugreek(methi) seeds and pinch of turmeric, 5-6 tsp oil




Method:
To make stuffing easier, remove the stem of eggplants and give 2 slits.
Put them in water and keep aside.
Grind all ingredients together listed under stuffing.
Make a fine paste/masala.
Stuff all the eggplants with masala.
Heat oil in a deep frying pan.
Add mustard and cumin seeds followed by asafoetida
Add fenugreek seeds.
Add turmeric and stuffed eggplants.
Cover up for 5 min.
Now add water just to cover the top of the eggplants.
Again cover up till eggplants get fully cooked.
Stir and garnish with coriander leaves.
Goes very well with BHAKRI OR CHAPATI OR RICE


TIP===  IF YOU WANT SPICY PREPARATION  USE KANDA LASUN MASALA INSTEAD GODA MASALA . ADD SOME CRUSHED  PEANUTS  TO THE PREPARATION  TASTES GOOD.

WE SUPPLY  HOME MADE  GODA MASALA AND KANDA LASUN MASALA  ALL OVER INDIA AND ABROAD  

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