Baingan Masala Recipe
Recipe of Bharli Vangi popular in Maharashtra as "Bharli Vangi" and also known as "Baingan Masala" made with dry roasted ingredients and cooked on low flame until soft and mushy with delicious rich gravy loaded with different spices and ingredients.
Equipment
- 1 Frying Pan
- 1 Mixer Grinder
Ingredients
- 5-6 No Small Brinjals
- 1 No Chopped Onion
- 1/2 Cup Coconut
- 2 tbsp Peanuts
- Chopped Coriander Leaves
- 1 piece Ginger, 4-5 Cloves of Garlic, 1 Green chilly
- 1/2 tsp Garam Masala
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin Seed powder
- 1 tsp Red Chilly powder
- 1/2 tsp Coriander Powder
- Tamarind Pulp
- Salt as per taste
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- Oil for Cooking
Instructions
- Baingan masala ingredients
- Dry roast the coconut until golden brown
- In the same pan, add 1 tsp Oil and fry the onions, ginger, garlic and green chilli until golden brown.
- Add the dry roasted coconut to the onions and toss them for a minute.
- Make cross cuts on the bottom of the brinjals and also clean them, keeping the stem intact.
- Add peanuts, dry masalas, and some chopped coriander leaves once the roasted ingredients are warm.
- Transfer it to a jar and add salt as per taste; grind them to a paste (add 1-2 tbsp of water if required)
- Stuff the filling into the brinjals and the remaining stuffing for the gravy.
- Heat a pan and add 2 tbsp of Oil, then add mustard and cumin seeds.
- Add the stuffed brinjals and toss in hot Oil for 1-2 minutes.
- Then add the remaining grounded paste and saute them together.
- Cover and cook for 5 mins.
- After 5 mins, add some hot water to the gravy and let it boil (as per consistency)
- Add salt as required and some chopped coriander leaves, cover and cook for 10 mins.
- After 10 mins, turn over the brinjals and cook for another 10 mins.
- Cook until the brinjals are soft and well cooked.
- Add tamarind pulp and mix it well.
- Add little hot water as per the consistency required.
- Finally, garnish with lots of freshly chopped coriander leaves.
- Baigan masala is ready!! Serve them hot with Rotis/ Chapatis.
