Bharli Vaangi is simple and easy dry curry from maharashtra made with eggplants, spices and ground peanuts.Vangi Bhaji is an all-time favourite sabzi.
INGREDIENTS
- 300 gms eggplants
- 1 tsp tamrind soaked in warm water
- 2 tsp kala masala
- 2 tbsp Peanuts
- 1 tbsp Grated coconut
- 1 tbsp jiggery powder
- ½ tsp red chilli powder
- coriander leaves for garnish
- 2 tbsp Oil
- ½ tsp Mustard seeds
- ½ tsp Turmeric powder
- ¼ tsp Hing
INSTRUCTIONS
- Cut the eggplants into medium sized chunks.
- Soak them in salted water for twenty minutes.
- Squeeze the tamarind pulp from the soaked tamarind.
- Roast the peanuts on a medium flame until they begin golden.
- Allow the peanuts to cook and then grind them into a fine powder.
- Heat the oil in a pan.
- Add the mustard seeds to the hot oil and allow them to crackle.
- Then add the hing and turmeric powder and stir.
- Add the eggplants and tamarind pulp to the pan and stir well.
- Cover the pan and allow the mixture to simmer for five minutes, stirring occasionally.
- After five minutes add the chili powder, masala, jiggery and salt and sitr well.
- Pour in half a cup of water and allow the eggplants to cook until salt.
- Finally, add the peanut powder and sauté for 2 minutes.
- Remove the mixture from the stove and stir in the coconut and coriander leaves.
