Stuffed Brinjal(barleli vangi in marathi)

Barleli vangi means stuffed brinjal in marati.It is a famous Maharashtrian cuisine.In north Karnataka it is know as" Enney gai".  This dish is all about stuffing brinjals with spicy masala and cooked  on a slow fire in plenty of oil.This is very authentic maharashtrian recipe,whenever there is special occasion people love to cook this.

                     This is one of my daughter's favorite brinjal dish This really goes well with bakri(jawari or rice flour roti) or chapati or pulkas.

Ingredients:-
Brinjal(egg plant)-8-10(small variety)
coconut-1/2(grated)(about 2cups)
onion-2(chopped)
sesame seed -2tsp
groundnuts-2tsp
garam masala-1tbsp
chilly powder-2tsp
red chilly-4
ginger-small piece
garlic-1big pod
coriander leaves-1/2 cup chopped.
tomato-2 chopped
tamarind paste-1tsp
 vegetable oil(groundnut oil) for cooking-2tbsp

• Slit brinjals as shown above.After that soak it in the salt water.
• In the meanwhile prepare masala for the stuffing.
• 1st dry roast ground nut,sesame seeds,red chillies ,onion 1chopped,ginger,garlic and  the grated coconut.
• Now grind the roasted ingredients to a coarse paste along with tamarind.
• Now add chilly powder,onion chopped,garam masala,half of the coriander leaves and the salt to the  ground masala.
• Mix it well and start stuffing the brinjals.

• Now heat the oil in a pan and then add tomatoes.
• if the stuffing is little left then you can put that along with tomatoes and stir till tomatoes are cooked well.
• add the stuffed brinjals one by one to the gravy.
• Add little water about 1/2cup.
• cover  with a lid and cook till brijals are cooked on a slow fire.
• Turn all the brinjals,so that both the sides cook properly.
•  cook till oil comes on  the top of the gravy.The gravy should be thick and dry.
• Garnish with coriander leaves and serve hot with bakri or roti(dry roti) or pulkas.