Bharleli Vaangi-Maharashtrian style

This is a traditional Maharashtrian recipe borrowed from my sister Meera!

Ingredients:

Groundnut-  2 tblsp

Til(Sesame seeds)- 1 1/4 tblsp
Dry Coconut powder- 2 tblsp

Brinjal(small round variety)- 6 to 8

Kala Masala- 1 tblsp

(Kala masala is a typical maharashrian masala. If you don't have this it is a mixture of dhania powder, dalchini, shajeera and lavang)

Rai (Mustard Seeds)- 2 tsp

Hing (Asafoetida)- a Pinch

Chilly powder- 1 1/2 tsp

Turmeric powder- 1/2 tsp

Jaggery- 1 tsp

Oil- 1 tblsp

Salt- to taste

Method:

1. Roast Groundnut, Til and Dry coconut seperately
2. Grind all and make powder.
3. Mix all with salt, chilly powder and kala masala.
4. Take the brinjals, wash, remove the head and cut crossslices with one end uncut. 
5. Soak in water as soon as you cut it. 
6. Remove them one by one and stuff with the masala powder.
   
7. Take a flat bottom large vessel(maybe a flatpan)
8. Keep water for boil in another vessel simultaneously(the water should be equal to the brinjals)
9. Add oilin the flat bottom vessel. After it heats add rai then haldi pdr then hing.
10. Put all the stuffed brinjals in it and cover.
11. Pour the boiling water in this vessel and turn the flame high.
12. After a few mts put some jaggery and cover again
13. Turn the flame low and keep checking till the brinjal is cooked.