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400 -500 g -small purple
2 -tomatoes medium
1/4 cup -roasted
3 tbsp - roasted white til
1/4 cup -channa, urad,
4 - 5 -
1/4 cup - roasted Besan
1 pinch -
1 tbsp -dhaniya powder
1 tbsp -jeera powder
1 spoon -
How to Make Masala Vangi
Wash the brinjals and dry them.
Slit it at the centre. Don't cut the stem.
In a kadai, roast peanuts, til, channa dal, urad dal, toor dal and red chillies separately.
After this cools, powder them all finely together.
Roast besan and add to the mixture.
Add finely cut tomatoes to the mixture and sieve it well.
Add the finely cut onions. It will form a paste.
Do not add water. Make sure that the paste is formed from the juice of tomatoes and onions.
Add salt, turmeric powder and a spoon of sugar and mix well.
Now stuff the mixture into the slit brinjals.
Add some oil in a non stick pan and add the brinjals 1 by 1.
If there is excess masala, add on top of the brinjals.
Ensure that they do not stick to each other and cover with a lid and cook.
After 15 to 20 minutes slowly turn to the other side and cook.
Reduce the gas to low to ensure that the brinjals don't get burnt.
Cook for about 1/2 hour turning them slowly.
Garnish with coriander leaves and serve with chapattis, pooris, naan, rice.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.