Bharli Vangi

For a Serving Size of Two:

Ingredients:

• 150 grams small eggplants (brinjal)
• 50 grams finely chopped onion
• 30 grams grated coconut
• 20 grams crusted roasted peanuts
• 1 tablespoon finely chopped coriander leaves
• 1 tablespoon tamarind pulp
• 1 teaspoon grated jaggery
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 tablespoon oil
• Salt to taste

Procedure:

• In a pan, heat 5 ml of oil and sauté the chopped onions until translucent.
• Add grated coconut, crushed peanuts, turmeric powder, red chili powder, coriander powder, tamarind pulp, jaggery, and salt. Mix well and cook for 2-3 minutes until
• well combined. Add chopped coriander leaves and mix.
• Stuff the slit eggplants with the prepared filling.
• In a non-stick pan, heat 10 ml of oil. Add mustard seeds and cumin seeds; let them splutter.
• Place the stuffed eggplants in the pan, cover, and cook on low heat for about 15-20 minutes, turning occasionally until the eggplants are tender.
  Serve hot with roti or steamed rice.

Nutritional Benefits:

Nutritional Information:

• Calories: 455 kcal
• Protein: 8.8 g
• Carbohydrates: 32.5 g
• Fat: 32.5 g