Bharli Vangi is a long awaited dish to be posted here, on special demand by almost everyone who has tasted it.Of course this is Meena Aai’s special recipe, but with time I have also mastered it.This is easy to make and quick to finish dish, you can have it with anything, but goes well with tandul bhakri (Rice roti ).Here goes one more secret from my mom’s kitchen…..Sanjana, especially for you.
In this recipe small variety of Brinjals/eggplants is used.
10 small Brinjals.
5 small sized Potatoes.
2 Onions finely chopped.
20 Cashewnuts (soaked in water for half an hour).
1 cup Vatan (refer Glossary)
1/4 tsp Asafoetida.
1 tbsp Malwani masala.
1/4 tsp Haldi powder.
1 tbsp Jaggery (grated).
1/4 tbsp Tamarind pulp.
2 tbsp Oil.
Salt to taste.
Wash the brinjals, slit them on 4 sides without breaking them, soak them in salted water for 20 minutes.
Wash and cut potatoes into 4 pieces lengthwise. (With skin).
Add them to salt water.
Soak cashewnuts in water for half an hour.
In a big pan mix together Vatan, malwani masala, haldi powder, grated Jaggery, tamarind pulp and salt.keep aside.
Drain cashewnuts and keep aside.
Remove brinjals and potatoes from water, pat dry, stuff prepared masala in slits of each brinjal, finish all brinjals in same way, and keep soaked in prepared masala, add potatoes and cashewnuts to prepared masala.
In a thick bottom pan,heat oil, add asafoetida and onions, stir fry till onions become translucent.
Now add stuffed brinjals, potatoes and cashewnuts along with all the masala paste.
Mix with light hand, cover and cook on slow flame for 15 minutes or till potatoes are cooked.
check for salt, add if necessary.
Remove in a serving bowl and serve hot with roti of your choice.
Happy Cooking !!!