Brinjal is one of my favourite vegetable. And best thing, its available all year round! I always keep brinjal, in whatever form I get (be it bharta ka baingan, or the small ones for stuffing), handy at home. So whenever, I fee , I don’t quiet have anything interesting to make for dinners, my Vangi’s, or brinjals come to my rescue. And with this bharli vangi…it sure to make a fest out of regular dinner! And I usually make it for dinners, one reason being, its little heavy and spicy, and I don”t want my husband to doze off at work! And I certainly want him to indulge , which he otherwise does not, if this subji is served for lunch.
2-4 Small /Baby Brinjals, cleaned and given a cross slit.
1 Small Cubed Potato
1 1/2 tbsp Oil
1 tsp Cumin seeds/Jeera
2 tsp Kala Masala
1 1/2 tsp Namak Shamak/Salt Chopped coriander for garnish For Ground Masala
1/2 Cup roasted crushed Peanuts
2 tbsp roasted scraped Dry Coconut
6-8 Cloves Garlic
2 tsp Red Chilly powder
1 tsp Turmeric
1 tbsp Coriander leaves
Grind to paste all the ingredients for the masala, using very little or no water.
Heat oil in a kadhai and add cumin seeds to splitter.
Now add the ground masala and saute it till oil seperates.
Add kala masala,salt and mix.
Add the brinjals and potatoes. Add one cup water and mix.
Cover and cook for 10 to 15 mins, till the brinjals are cooked. Alternately, pressure cook them, just for 1 whistle.
Do not over cook, else the brinjals get mushy. Transfer in serving bowl and garnish with coriander.
Serve hot with Bajra Bhakris.