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
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
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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