Hirvi bahrli vangi are stuffed brinjals with greenish stuffing. The stuffing is dry coconut and peanut based, flavoured with green chillies, corriander leaves and garlic.
Measurement: 1 Cup = 180 ml
Serves: 3 to 4
Ingredients:
- Baby brinjals - 1/4 kg
- Dry coconut (grated) - 1 cup
- Peanuts (roasted & peeled) - 1/2 cup
- Green chillies (less spicy) - 6 to 8 or as per your requirement
- Corriander leaves - handful
- Garlic - 20 cloves
- Cumin seeds - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Oil - 2 tbsp
- Salt to taste
Procedure:
- Dry roast dry coconut till slightly golden, it shouldn't turn brown.
- Combine green chillies, corriander leaves and garlic, make a paste by using mortar and pestle. You may even grind it in a mixer along with coconut and peanuts..
- Combine dry coconut, peanuts, cumin seeds, turmeric powder and salt. Dry grind it (coarse or fine).
- Add green paste to the ground mixture, and little water. Mix well.
- Wash brinjals and give a cross slit to the them. Stuff the mixture.
- Heat oil in a kadai and add brinjals, sprinkle little salt and toss them well.
- Place a deep plate on kadai and pour water over it, cook on low flame.
- Keep turning the sides after every 3 to 4 min till they are done on all sides.
- Sprinkle little water in between to avoid burning.
- Add remaining mixture and mix well.
- Add water as per your requirement. Keep it covered till done properly.
- Serve hot with chapati or bhakri.
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