A tasty side-dish with the ubiquitous brinjal
De-stem the brinjals and make four vertical slits stopping just short of the bottom. Keep the slit brinjals in salt water for 10 minutes and rinse.
Roast the coriander and cumin seeds together till they turn light brown. Powder this mixture.
Mix and grind this roasted mixture with chopped onion, tamarind pulp, grated jaggery, peanut powder, ginger-garlic paste, chilli powder, Bengal gram and salt.
Stuff all the brinjals with the mixture.
Heat oil in a cooking pan, add asafoetida and turmeric powder once the oil starts spluttering.
Add the brinjals and the leftover masala.
Fry for sometime. Add a quarter cup of water.
Cover the pan and cook in low to medium heat for about 20 minutes.
Garnish with coriander leaves.
Bharli Vaangi can be served hot with rice or chappati.