Bharleli Vaangi

• Ethnicity - Marathi, West Indian
• Type of meal - Party, Lunch, Dinner

Ingredients

• 6 Small sized aubergines (eggplant)
• 2 tsp Powder of roasted peanuts
• 1 tsp Powder of roasted sesame seeds
• 1 tsp Goda masala
• 1 tsp Red chile powder
• 3 tsp peanut oil
• ½ tsp cumin seeds
• ¼ tsp mustard seeds
• 2 tsp tamarind water (optional)
• 2 tsp jaggery water
• ½ tsp coriander leaves
• salt to taste
• grated coconut (fresh, not desiccated)

Directions

1. Prepare the 'stuffing' masala by mixing together fresh grated coconut, peanut powder, sesame seed powder, red chilli powder, goda masala and salt.
2. 2lice the aubergines into four leaving them attached only at the stem.
3. Insert the 'stuffing' masala in it.
4. Heat oil in pan.
5. Add cumin and mustard seeds.
6. Place the stuffed aubergines in it.
7. Pour little water and cover for 10–12 minutes.
8. Add the remaining stuffing.
9. The gravy must be thick.
10. Now add tamarind (optional) and jaggery water.
11. Add salt to taste.
12. Garnish with coriander leaves and grated coconut.
13. Serve with rotis.