BHARLI VAANGI

Ingredients:
Small egg plants – 6
Onion – 1 big, chopped
Freshly chopped coriander leaves
For masala:
Roasted Peanuts* – 1 cup
Garlic cloves – 2-3
Red chili powder – 1tsp
Garam masala – 2tsp
Haldi – ¼ tsp
Hing – 1 pinch
Salt to taste

Cooking Procedure:
Place all the ingredients for the masala into the blender. Grind to make a fine powder (don’t blend too much, it will turn into paste). Transfer the masala powder to a plate/bowl and add coriander leaves and chopped onion.
Carefully cross cut the eggplants lengthwise. Make sure to keep their stems intact; do not cut right through the end. Stuff the masala mixture into the center and between the slits. Try to pack in as much of the masala powder as possible.

Heat some oil in the pan and place the stuffed eggplant in the pan. Fry the eggplants on medium heat, changing sides. Now add 1-2 cups of hot water. Reduce the heat, cover and let cook on low flame till the eggplants are tender and oil separates. You can adjust the consistency of the gravy. Garnish with coriander leaves and serve hot with roti or rice.

* Place the raw unshelled peanuts in a thin layer in a pan. Roast on low flame, stirring 2 to 3 times till they start to brown. Let cool and then remove the skin by rubbing the peanuts with palm of both hands. The skin will come out easily. Blow away the skin flakes. Or u can use Planters roasted, unsalted and no-skin peanuts.