KEEP IN WATER

firstly, take 9 brinjal and slit in the centre. keep in water to prevent discolouring

1

PEANUT - 1/4 CUP

to prepare the stuffing, in a pan take ¼ cup peanut and roast on low flame until it turns crunchy

2

PEEL SKIN

once the skin separates, peel the skin off

3

SESAME - 2TBSP

add 1 tsp cumin, 2 tbsp sesame and 3 tbsp dry coconut.

4

TURNS AROMATIC

roast on low flame until it turns golden brown

5

COOL COMPLETELY

cool completely, and transfer to a small mixi jar.

6

GODA MASALA - 1 TBSP

add ¼ tsp turmeric, 1 tsp chilli powder, 1 tbsp goda masala, ½ tsp salt, 3 clove garlic, 1 inch ginger, small piece tamarind and 3 tbsp coriander

7

MASALA POWDER

blend to a coarse paste without adding water.

8

ONION - 1 CHOPPED

transfer the masala paste and add 1 onion

9

CORIANDER - 2 TBSP

add 2 tbsp coriander and mix well, paneer stuffing is ready.

10

MASALA STUFFING

mix well-combining everything well

11

STUFF MASALA

now stuff the masala into brinjal and keep aside. reserve the leftover masala

12

HING - PINCH

to prepare the curry, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing

13

SAUTE - 2 MINUTE

keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder. saute until the spices turn aromatic.

14

SAUTE - 2 MINUTES

now add leftover stuffing and saute for 2 minutes

15

TOMATO - 1 CHOPPED

add 1 tomato and saute until the tomatoes turn soft and mushy

16

SAUTE - 1 MINUTE

add in stuffed brinjal and saute for 2 minutes without breaking

17

SALT - HALF TSP

now add 1 cup water, ½ tsp salt and ½ tsp jaggery. mix well

18

COOK - 10 MINUTES

cover and cook for 10 minutes or until the brinjal is cooked completely.

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CORIANDER - 2 TBSP

further, add 2 tbsp coriander and mix well

20

READY TO EAT

finally, enjoy bharli vangi with roti or chapati

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