Sukki Bharli Vangi with Malvani Masala

Ingredients:

1. Baby brinjal (vangi) – 1/4 kg
2. Roasted dry coconut – 1.5 cup
3. Roasted peanuts – 1/3 cup
4. Onion (chopped) – 1 small/medium
5. Green chilly (chopped) – 1
6. Ginger – 3 slices
7. Garlic cloves – 15
8. Corriander leaves (chopped) – 2 tbsp
9. Malvani masala – 1.5 tbsp
10. Chilly powder – 1 tsp
11. Turmeric powder – 1/4 tsp + 1/8 tsp
12. Oil – 1.5 tbsp
13. Mustard seeds – 1/3 tsp
14. Asafoetida – 1/4 tsp
15. Salt to taste

Procedure:

• Coarsely grind roasted coconut (without water) and keep it aside.
• Grind peanuts, green chilly, ginger and garlic (without water).
• Combine the mixture with ground coconut.
• Add onion, corriander leaves, chilly powder, 1/4 tsp turmeric powder, malvani masala and salt.
• Mix well, add 3 to 4 tbsp water.
• Give a cross slit to the brinjals and stuff the mixture.
• Heat oil in a kadai and mustard seeds, asafoetida and 1/8 tsp turmeric powder.
• Add brinjals and toss them well.
• Sprinkle little salt.
• Cover it with a plate and pour water over it.
• Cook on low flame.
• After every 3 to 4 mins, you need to gently turn the sides and cook them on all the sides.
• Keep sprinkling water in between, so as to avoid burning.
• When brinjals are about to get cooked, add remaining stuffing mixture.
• Pour 1/2 cup water. Mix gently.
• Keep covered on low flame till brinjals are cooked.
• Serve with bhakri/chapati.

Tip:

• You may add more chilly powder to make it extra spicy.