Bharla Vanga (Stuffed egg plant)

Ingredients:

1. Violet brinjals- 6-7 (choose smaller ones)
2. Tomatoes-2 (for grinding)
3. Onions-3 (2 finely chopped and 1 for grinding)
4. Oil- 3-4 tbsp
5. Mustard seeds- ¼ tsp
6. Turmeric powder- ¼ tsp
7. Coriander leaves- finely chopped 2 tsp
8. asafoetida- pinch

To grind:

1. Peanuts-1/2 cup dry roasted
2. Sesame seeds-6 tsp dry roasted
3. Coriander seeds- 1 tsp
4. Cumin seeds- 1 tsp
5. Coconut grated- 2 tbsp
6. Ginger- 2 tsp
7. Goda masala- 2tsp
8. Salt to taste
9. Tomatoes-2
10.Onion- 1
11.Tamarind paste- 1tsp
12.Jaggery- to taste
13.Chilli powder- 1 tsp (modify based on taste buds)

Method:

1. Remove stems and give four slits (not fully) to the brinjals. Wash them in salt water, fry in oil a bit and keep aside.
2. Roast sesame seeds, coriander-cumin seeds together till light brown.
3. Powder this mixture and mix tamarind, coconut, jaggery, peanut powder, ginger, salt, chili powder and goda masala into it. Alternatively, grind all these ingreadients together with the roasted mixture.
4. Grind 1 onion and the tomatoes to a thick paste and mix it with the above mixture.
5. Fill all the brinjals with above masala.
6. In a pan heat oil and add mustard seeds. When they splutter, add asafoetida and 2 finely chopped onions.
7. Saute till golden brown and then add the stuffed Brinjals along with the remaining paste if any.
8. Pour in some water just to cover the top of brinjals then cover and cook over medium heat for about 10-15 min.
9. Remove the lid and stir. Garnish with coriander leaves.

Serve hot with Jowar roti, chapati or rice.