Masala Vangi

Ingredients

Small purple brinjals 400 to 500 gms
Onions 2 Large
Tomatoes 2 Medium
1/4 Cup roasted peanuts
3 Tbsp Roasted White Til
1/4 Cup Chana,Urad,Toor Dal Mixed
4 to 5 Red Chillies
1/4 Cup Roasted Besan
A pinch of turmeric powder
1 Tbsp Dhaniya Powder
1 Tbsp Jeera powder
1 Spoon of sugar
Salt as per taste

Method

1. Wash the brijnals and dry them. Slit it from the centre from behind. Take care to see that the stalk attached remains as it is.
2. In a Kadai roast peanuts and put one side Then roast til and keep aside.
3. Roast Chana,Urad,Toor dal.
4. Finally roast the red chillies After it is cooled powder all the mixture finely.
5. Roast besan and add to the mixture.
6. Add finely cut tomatoes to the mixture and sieve it well.
7. Add the finely cut onions It will form a paste.
8. Do not add water.
9. Make sure that the paste is formed from the juice of tomato and finely cut onions Add Salt,turmeric powder a spoon of sugar and mix well.
10. Now stuff the mixture into the slit brinjals.
11. Put some oil in a Non stick pan and add the brijnals one by one.
12. If there is excess Masala paste add on top of the brinjals Ensure that they do not stick to each other and cover with a lid and cook.
13. After 15 to 20 minutes slowly turn to the other side and cook.
14. Reduce the gas to sim to ensure that the brinjals don't get burnt.
15. Cook for about 1/2 hour turning them slowly side by side.
16. The Masala Vangi is ready to be served.
17. Garnish with coriander leaves and it tastes great with Chapathis,Pooris,Nan Rice etc.
18. This can be a ideal Sunday Special Dish or if you are having a get together. Try it out and le me know