Bharleli Vaangi [stuffed brinjal ]

2 tsp powder of roasted peanuts
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

Slice the aubergines into four leaving them attached only at the stem.

Insert the ’stuffing’ masala in it.

Heat oil in pan. Add cumin and mustard seeds. Pour water and cover for 10-12 minutes.

Now add tamarind and jaggery water. Add salt to taste.

Garnish with coriander leaves and grated coconut. Serve with rotis.