Celebrity Chef: Ashwini Patil
I am Ashwini Patil. I have worked in the corporate world in the field of administration for 8 years. I have always had a passion for cooking and trying/inventing new dishes. I love to travel, music and read articles and books about nutrition and health.
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Recipe of the Week
Contributed by : Ashwini Patil
5 medium sized Eggplants
2 tsp Red Chili Powder or the masala you use at home
1 tsp Jaggery
Ingredients for Masala:
2 tbsp dry coconut
some cloves of garlic
1/2 cup Cilantro leaves
1 or 2green chilies (optional as per your spice level)
To make masala:
In a pan fry roughly chopped onions, dry coconut, roasted peanuts till the mixture turns golden.
Then grind this along with fresh cilantro leaves, green chilies and garlic. Make a fine paste.
To make Bharli Vangi:
Wash eggplants and slit them into 4 but they should not break into pieces. Now apply very little salt on the inside part. Now stuff the ground masala in the eggplants.
Heat oil in kadai. Then add mustard and jeera seeds, once they splutter add turmeric and finely chopped Onions and saute it a bit. Add some red chilli powder followed by dhana jeera powder
Now add stuffed eggplants and fry them for a while. Then add the remaining masala (ground paste) and some water and let it cook till eggplants get little soft.
Now add tamarind juice and jaggery and give it a nice mix. Then cover and cook till eggplants get mushy.
Garnish with chopped cilantro leaves.
Serve hot with chapati or bhakri.
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