Tel Vangi is a very popular dish in Maharashtrian Cusine,Maharashtrian cuisine has variety of stuffed vangi recipes, every region has their own.This recipe is believed to be from solapur region.
No water is added to this recipe is cooked using only oil,hence the name tel vangi..
6 kateri Vangi(Brinjals with thorn).
6 Cloves Garlic.
1 inch Ginger.
4 Green Chillies.
Hand full of Coriander Leaves.
5 tbsp roasted Peanut Powder.
1/2 tsp Turmeric powder.
2 tbsp Oil.
1/2 tsp Mustard Seeds.
1/2 tsp Cummin Seeds.
1/4 tsp Asafoetida.
6 Curry Leaves
Salt to taste.
In a mixie make a fine paste out of green chillies, ginger, garlic and coriander leaves.
Add the peanut powder,turmeric powder and salt to the mixture,keep aside.
Cut the brinjals in a way that you can stuff them (Do not cut them all the way.)Keep them soaked in water or else they will turn black.
Remove brinjal from water one by one,pat dry and stuff with green masala,stuff all the brinjals similarly,keep aside.
Heat some oil in the pan add mustard seeds, cumin seeds, asafoetida and curry leaves,add the stuffed brinjals and toss them around in the pan. (Do not use a spatula.)
Add remaining masala.Cover and let cook for 5 to 7 mins.
Once cooked,remove in serving bowl and serve hot with Bhakri of your choice.