Bharleli Vaangi

• 6 pc: Small sized aubergines (egg plant)
• 2 tsp: Powder of roasted peanuts
• 1 tsp: Goda masala
• 1 tsp: Red chilli powder
• 3 tsp: Peanut oil
• ½ tsp: Cumin seeds
• ¼ tsp: Mustard seeds
• 2 tsp: Tamarind water
• 2 tsp: Jaggery water
• ½ tsp: Coriander leaves
• Salt to taste
• Grated coconut

1. Prepare the 'stuffing' masala by mixing together coconut, peanut powder, red chilli powder, goda masala and salt.
2. 2lice the aubergines into four leaving them attached only at the stem.
3. Insert the 'stuffing' masala in it.
4. Heat oil in pan. Add cumin and mustard seeds. Place the stuffed aubergines in it. Pour water and cover for 10-12 minutes.
5. Now add tamarind and jaggery water. Add salt to taste.
6. Garnish with coriander leaves and grated coconut. Serve with rotis.