Masala vangi(Spicy brinjals)

Brinjal sabji is very common all over India. In curry form or as baigan bharata, some or other form you name it, we have it. In maharashtra masala vangi was used to be a common dish in every marriage along with chapati, masalebhat, raita, boondi ladoo and jilebi.In almost every home of India you will get special form of baigan, here is the recipe commonly used in almost every marathi home(little bit change here and there). Here goes the traditional form of this recipe.
Ingredients:
4 tablespoon peanuts
2 tablespoon sesame seeds(til)
1 tbspoon cumin seeds
2 tbspoon coriander seeds(dhane)
coconut 1 inch
1 teaspoon black/garam masala
1/2 teaspoon chili powder
1/2 teaspoon turmeric
jaggery 1/2 teaspoon.
lemon juice 1 table spoon or to taste
salt to taste
.............................................................................
Brinjals/vangi 6-7
1/2 cup onion cut in squares
1 green chili cut(optional)
oil for fry abt 1/2 cup

Method:
Heat the pan, roast peanuts, when they are abt half roasted add coconut, coriander, cumin and sesame and roast for 2-3 minutes. Grind to fine paste in blender. Add all the spices and ingredients(above dotted line). Mix well.
Wash brinjals, and make four slits and fill the masala mix. Keep aside. Heat the oil in pan, add onions and green chili(if using), after 2-3mints, add the stuffed brinjals. Cook for 2-3 mins covered, add a glass of hot water(8oz.). Let it cook for 10-12 mins. Check the consistency of curry and add water accordingly. Garnish with cilantro. Serve hot with chapati or/and rice.


Enjoy. See you with my next post, till then take care. Have a nice day everybody. Bye bye.