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MASALA VANGI RECIPE

• Cut the stems of the small brinjals.
• Peel and quarter the potatoes.
• Grate the dry coconut.
• Slice 2 onions and chop 1.
• Halve the cashewnuts.
• Heat 2 tbsps oil. Add cloves, peppercorns and coriander seeds. Brown. Add sliced onions. Brown.
• Add dried coconut. Brown and cool. Grind this mixture to a fine paste. To the paste, add turmeric and chilli powder, tamarind juice, chopped onion, coriander leaves, cashewnuts and salt.
• Slit brinjals into 4, keeping stems whole. Slit potatoes. Fill mixture into vegetables. Heat oil and arrange vegetables in a pressure pan.
• Sprinkle water to avoid burning. Cook till vegetables are done.