Sukki Bharli Vangi with Malvani Masala

Bharli Vangi is a popular Maharashtrian dish. Bharli vangi refers to stuffed baby brinjal. Each region will have a different spice mix that is mixed with roasted dry coconut and roasted peanuts.You can make it dry or gravy. In this recipe, I have used malvani masalaand made it dry (sukki). You can make it medium spicy or extra spicy suit your taste. It is served with chapati or jowar bhakri

Measurement: 1 Cup = 180 ml
Serves: 3
Ingredients:

1. Baby brinjal (vangi) - 1/4 kg
2. Roasted dry coconut - 11/2 cup
3. Roasted peanuts - 1/3 cup
4. Onion (chopped) - 1 small / medium
5. Green chilly (chopped) - 1
6. Ginger - 1/4"
7. Garlic cloves - 15
8. Coriander leaves (chopped) - 2 tbsp
9. Malvani masala - 11/2 tbsp
10. Chilly powder - 1 tsp
11. Turmeric powder - 1/4 tsp + 1/8 tsp
12. Oil - 11/2 tbsp
13. Mustard seeds - 1/3 tsp
14. Asafoetida - 1/4 tsp
15. Salt to taste

Procedure:

• Coarsely grind roasted coconut (without water) and keep it aside.
• Grind peanuts, green chilly, ginger and garlic (without water).
• Combine the mixture with ground coconut.
• Add onion, coriander leaves, chilly powder, 1/4 tsp turmeric powder, malvani masala and salt.
• Mix well, add 3 to 4 tbsp water.
• Give a cross slit to the brinjals and stuff the mixture.
• Heat oil in a kadai and mustard seeds, asafoetida and 1/8 tsp turmeric powder.
• Add brinjals and toss them well.
• Sprinkle little salt.
• Cover it with a plate and pour water over it.
• Cook on low flame.
• After every 3 to 4 mins, you need to gently turn the sides and cook them on all the sides.
• Keep sprinkling water occasionally, so as to avoid burning.
• When brinjals are about to get cooked, add remaining stuffing mixture.
• Pour 1/2 cup water. Mix gently.
• Keep covered on low flame till brinjals are cooked.
• Serve with bhakri/ chapati or with dal rice combo..

Tip:

• You may add more chilly powder to make it extra spicy.