Vangi bhaji recipe
300 gms eggplants
1 tsp tamrind soaked in warm water
2 tsp kala masala
2 tbsp Peanuts
1 tbsp Grated coconut
1 tbsp jiggery powder
½ tsp red chilli powder
coriander leaves for garnish
2 tbsp Oil
½ tsp Mustard seeds
½ tsp Turmeric powder
¼ tsp Hing
Prep. Time → 10 min
Cook Time → 25 min
1. Cut the eggplants into medium sized chunks.
Soak them in salted water for twenty minutes.
Squeeze the tamarind pulp from the soaked tamarind.
Roast the peanuts on a medium flame until they begin golden.
Allow the peanuts to cook and then grind them into a fine powder.
Heat the oil in a pan.
Add the mustard seeds to the hot oil and allow them to crackle.
Then add the hing and turmeric powder and stir.
Add the eggplants and tamarind pulp to the pan and stir well.
Cover the pan and allow the mixture to simmer for five minutes, stirring occasionally.
After five minutes add the chili powder, masala, jiggery and salt and sitr well.
Pour in half a cup of water and allow the eggplants to cook until salt.
Finally, add the peanut powder and sauté for 2 minutes.
Remove the mixture from the stove and stir in the coconut and coriander leaves.
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