Masala Vangi


Small brinjals 10
Potatoes 4
Dried coconut 2 cups
Onions 3
Cashewnuts 1/4 cup
Coriander leaves 1 tbsp
Cloves 8
Peppercorns 8
Turmeric powder 1 tsp
Chilli powder 2 tsps
Tamarind juice 1/4 cup
Oil 1/2 cup
Salt to taste

How to make Masala Vangi:
  • 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.