Bhareli Vangi
Equipment
- Frying Pan
- Skillet
- Blender
- Mortar and Pestle
- Heavy-based Pan
Ingredients
- 500 g Aubergines (Eggplants) (2 small) small round, trimmed
- 85 g Coconut (1 cup) grated, fresh
- 4 tablespoons Sesame seeds
- 2 teaspoons Coriander seeds
- 2 1/2 teaspoons Cumin seeds
- 1/2 teaspoon Tamarind powder
- 120 g Peanuts (1 1/4 cups), ground
- 1 1/2 tablespoons Jaggery or soft brown sugar
- 2 teaspoons Ginger Paste
- 1 1/2 teaspoons Garlic Paste
- 1 teaspoon Chilli powder
- 2 tablespoons Garam Masala
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- Asafoetida pinch of
- 1 teaspoon Turmeric ground
- Salt
Instructions
- Slit the aubergines horizontally and vertically with the stem intact, then rinse the aubergines in salty water and set it aside.
- Put the coconut, sesame seeds, coriander, and cumin seeds in a dry frying pan (skillet) over medium heat and stir-fry for about 1 minute, or until light brown.
- Transfer to a blender or mortar and add the tamarind, ground peanuts, jaggery or sugar, ginger and garlic pastes, chilli powder and garam masala. Season with salt and process or pound with a pestle to make a paste. Stuff the aubergines with this paste.
- Heat the oil in a large, heavy-based pan over high heat, then reduce the heat, add the cumin seeds, and stir-fry for about 1 minute, or until the seeds start to splutter.
- Add the asafoetida, turmeric, and stuffed aubergines, increase the heat, and stir-fry over high heat for about 2 minutes.
Video
Nutrition
Sodium: 109mgCalcium: 622mgVitamin C: 18mgVitamin A: 801IUSugar: 44gFiber: 47gPotassium: 2801mgCalories: 1490kcalSaturated Fat: 37gFat: 109gProtein: 49gCarbohydrates: 103gIron: 19mg
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