Bharli Vangi- A maharashtrian delicacy by VCD

Ingredients
1 tbsp tamarind pulp
¼ cup fresh chopped coriander leaves
¼ cup dry coconut
¼ tsp turmeric powder
½ tsp mustard seeds
2 tbsps sesame seeds
¼ cup peanuts
½ tbsp cumin seeds
1 tsp coriander seeds
1 tbsp red chilli powder
1 tbsp garam masala
1 tbsp salt
9-10 curry leaves
½ kg small brinjals
½ cup fresh coconut
6 tbsps oil
2 medium sized onions (thinly sized)

Method
-Wash & slit brinjals into four. Keep the stems intact.
-Reserve 1 tbsp each of the fresh coconut & coriander leaves for garnish.
-Heat 2 tbsps of oil in a pan and add onions. Stir fry briefly. Add grated dry coconut, sesame seeds, peanuts, cumin & coriander seeds and sauté on medium heat for about 5 minutes stirring continuously until dry coconut turns light golden in color.
-Cool & grind to a coarse paste using a little water.
-Combine this paste with garam masala, salt, turmeric, red chilli, fresh coconut, chopped coriander leaves & tamarind pulp.
-Stuff this mixture into the brinjals.
-Heat remaining oil in a pan, add mustard seeds & let them crackle.
-Add curry leaves & gently place the stuffed brinjals. Cook for 2-3 minutes & gently turn the brinjals once or twice to ensure even cooking.
-Add 1 & ½ cup of water & bring it to boil. Cook for 8-10 minutes or until the brinjals are cooked & soft.

Most of the stuffing will leave the brinjals & form the gravy for the dish. Also, salt, oil, chilli powder, garam masala can be varied depending upon personal preferences.