Barli Vangi/ Stuffed Brinjals
Thin slender brinjals are very much in season and it’s time to make best use of this lovely coloured veggie which is awesome when cooked on its own or when mixed with other veggies.it compliments and blends well with most of the veggies.
Barli Vangi is a dish which can be prepared in a jiffy as long as you have all the ingredients to prepare them.
Purple thin and slender brinjals – 10.
Tomato – 1
Tamarind pulp – 2 spoons
For the dry masala:
Peanut powder – 4 table spoons (which is roasted and coarse in texture ).
Cumin powder – 2 spoons
Coriander seeds – 4 table spoons (freshly ground and coarse in texture)
Asafoetida – 1/4 t spoon
Turmeric – 1/4 t spoon
Red chilli powder – 2 tea spoons
Jaggery – 2 spoons grated
Salt as per taste.
Mix all of the above dry masala and keep aside for another 10 mins.
Wash the brinjals and dry them with a cloth.
Now make a slit into the brinjals and fill each one with the masala and also rub some of the above mixture on the brinjals.
For the seasoning or tadka:
Oil – 3 table spoons
Mustard – 1/2 t spoon
Curry leaves – 2 sprigs.
Chop the onions and tomatoes and keep aside.
Now take some oil in a pan and heat the pan. Add in the mustard seeds, curry leaves and when it begins to splatter add in the chopped onions and sauté until golden pink.
Now add in the chopped tomatoes and sauté on low flame.
Now slowly one by one put the masala filled brinjals into the sautéed masala and cook them on low flame until done for about 15 minutes.
The dish is now ready to be served.
Enjoy with Roti or phulkas.