Lasuni Bharli Vangi
Lasuni bharli vangi is stuffed brinjals prepared in Maharashtrian style. This is a spicy curry served with jowar bhakri or chapati. The spice mix used may have variations. In this preparation Kolhapuri masala or kanda lasun masala or goda masala can be used or one can even blend all of these spices and make unique spice mix. Dry coconut and roasted peanuts can be used in a proportion you desire.
Measurement: 1 Cup = 180 ml
Serves: 3
Ingredients
- Baby brinjals – 6
- Potato (cut into finger size pieces) – 1 medium (optional)
- Onion (finely chopped) – 1 small
- Garlic – 25 cloves
- Ginger (grated) – 1/3 tsp
- Dry coconut (grated & roasted) – 1cup
- Roasted peeled peanuts – 1/2 to 3/4 cup
- Coriander leaves (finely chopped) – 1 tbsp
- Turmeric powder – 1/4 tspn (1/8 tsp + 1/8 tsp)
- Kashmiri mirchi powder – 3/4 tsp (1/2 tsp + 1/4 tsp)
- Regular chilly powder – as per your requirement
- Asafoetida – 1/4 tspn
- Mustard seeds – 1/4 tspn
- Kolhapuri masala – 2 tsp (1 1/2 tsp + 1/2 tsp)
- Tamarind – tiny piece
- Oil – 1 and 1/2 tbspn
- Salt – 1 to 1 1/4 tsp approx
- Sugar or jaggery – 1/3 tsp approx (optional)
- Water – 1 1/2 cup approx
Procedure
- Wash brinjals and slit them on 4 sides without breaking them.
- Grind coconut, peanuts, 20 garlic cloves, ginger, 1/2 tsp kashmiri mirchi powder, regular chilly powder, tamarind, 1/8 tsp turmeric powder, 11/2 tsp kolhapuri masala and 1/2 tsp salt in mixer without water.
- Transfer the mixture into a mixing bowl, add 1 1/2 tbsp water to soften the mixture.
- Add onion and coriander leaves to the mixture.
- Stuff the mixture in brinjals. Keep some mixture for the gravy.
- Heat oil in a pressure cooker.
- Add mustard seeds, 5 chopped garlic cloves, asafoetida, remaining turmeric powder and kolhapuri masala.
- Add stuffed brinjals and potato (optional).
- Toss them well.
- Add water.
- Add sugar(or jaggery) and remaining salt. Add more chilly powder if you wish.
- Add remaining mixture of the stuffing.
- Mix well and pressure cook till 1 to 2 whistles.
- Serve hot with Chapati or Jawari bhakri.
Note:
- If you don’t get Kanda lasoon masala and goda masala/kolhapuri masala, use any garam masala.
- Potato is not a part of authentic recipe. Add it if you like.
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