Bharli vangi

Bharli vangi (stuffed Brinjals) ,It can be made by two ways.One who loves to eat spicy and another one is sweet and sour and spicy ..
I like brinjals all the way it cooked.
For spicy stuffing masala-
What I do, its become very easy for me
I put all ingredients into mixer.
Into that I add-
1/2 cup roasted peanut(after roasting off the skin)
1/2 inch ginger
2-3 colves garlic
1 teaspoon coriander seed powder
1/2 teaspoon cumin powder
1 teaspoon garam masala
and 1 tablespoon dry coconut powder.
add 1/2 teaspoon of salt
then crush alltogether in the mixi.
this way all ingredients mix together very well.

Procedure-
Take 7-8 small brinjals
Give 2 cuts to the brinjal leaving it attached at stem.
stuff masala into it.
In a pan heat oil
add mustard cumin
then add stuffed brinjals to it.
pour all remaining masala on it.
mix it nicely
then add 1/2 cup water
bring it to boil
lower the flame
and cover it for 15-20 mins
check the brinjals if it becomes soft, off the gas burner .
garnish it with fresh cut coriander lvs.

For sweet n sour masala-
take all above ingredinents except garlic
and if use fresh grated coconut instaed of dry one it tastes more better.
then add 1 teaspoon sugar
pinch of hing
and 1 inch tamarind
crush alltogether into mixer
do the same above procerdure ,only add curry lvs and pinch of hing into tadka

Varan Batti aani Ghotun keleli Vangi

Varan Batti (locally called as Rodge) & Sabji of smashed Brinjals (Ghotun keleli Vangi) is one of the Famous Food Items from Leva Patil .
For batti
3 cup wheat floor
1 cup suji
1 teaspoon salt
1/2 teaspoon regular ENO powder
1/2 teaspoon ajwain seeds
1 teaspoon turmeric powder
1 tablespoon oil
water -as per needed
PROCEDURE-
Mix all above ingredients and make a nice firm dough stiff enough to knead small batti.It should be much harder than the regular chapati dough.
cover the dough for 1-2 hr.
Then make medium size batti .
put some water to boil in big pot .When it starts boiling pour all batties into the boiling water.
cover it for 10-15 mins
let it cook nicely
then take off all batties from boiling water
let it cool down
cut cooked batties into slice or quartes
Fry it on low flame till it becomes golden brown.

Now for dal-
pressure cook 1 cup of toor dal with 1 teaspoon of turmeric powder till it become soft.
Then churn it with adding some amount of hot water.
bring it to boil again
The amount of water in the dal should be more.

Now most important the way it shuld be eaten-
On plate Crush batti finely .Then make cavity into it .Pour hot dal into that cavity.
Then dont forget to put big spoon of ghee on it.
It should be eaten with hot brinjals bhaji.

(brinjals)Vangyachi bhaji -
1/2 kg brinjals (vangi)
3-4 hot green chillies
2 teaspoon ginger-garlic paste
1 teaspoon coriander seed powder
1/2 teaspoon cumin powder
fresh coriander
salt to taste
1 teaspoon turmeric powder
1/2 cup water.

Cut brinjals into big pieces.wash it with 2- 3 waters.
heat the oil in pot.
add 1 teasppon mixture of cumin,mustard and coriander seeds
then add cut green chilles
then ginger garlic paste
then turmeric powder
then cut washed brinjals
add salt to it
cover it for some time on low flame till brinjal become soft.
then add cup of water.
again cook it for 5-10 mins
then mash the brinjals finely
garnish it with fresh cut coriander lvs