Bharli Vangi

I just didnt find the right brinjals for the bharli vangi - you need the round small brinjals that can be stuffed, I had the long purple ones instead, so since i couldn't stuff them, I made the gravy with the same masala.

An aunt of mine who was visiting us once, taught me this one and its been a favourite ever since.
I have adapted her recipe to make this absolutely yummy dish
This goes really well with bhakris or rotis



What you need -

1/2 kg brinjals
1/2 kopra (dry coconut) dessicated
2 onions chopped
3 cloves
1 stick dalchini
2 tsp garam masala
2 tsp jaggery
1/2 cup coriander leaves chopped
1/2 cup roasted peanuts
salt to taste

What you do with it -

Chop the brinjals lengthwise into about 2 inch pieces and then into four quarters
Heat oil in a pan and add cloves and dalchini
Add onions and the dessicated coconut and fry till onions turn golden brown
Remove half of this and grind to a paste
Add the brinjals and fry for 3-4 mins
Add garam masala and jaggery
Add the ground onions and coconut back to the pan
Make a coarse powder with the roasted peanuts
Add this and then add half of the coriander leaves
Add a little water and salt and allow to cook till it becomes a little soft
Garnish with the remaining coriander leaves

If you have the round brinjals, then make deep slits in the shape of a 'X' on the round side of the brinjal
Stuff half the masala into the brinjals, toss in oil for a little while and then drop the brinjals in the masala and cook till it done