Stuffed Brinjal

For the Masala:

• ½ cup peanuts
• 2 tablespoons oil
• 1 large onion, finely chopped
• 1-inch cinnamon stick
• 1 tablespoon white sesame seeds
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoons Aazol’s Goda Masala
• 1 teaspoon Aazol’s Organic Jaggery Cubes
• 1 tablespoon Aazol’s Pure Kokum Extract

For the Brinjals:

• 8 small brinjals
• 1 cup water
• ½ teaspoon salt

For Cooking:

• 2 tablespoons oil
• Remaining masala mixture
• ½ cup water
• 1 teaspoon Aazol’s Goda Masala

Method:

1. Prepare the Peanut Masala:

Dry roast the peanuts until golden brown and aromatic. Set aside to cool.

In a pan, heat oil and sauté onions until golden brown.

Add cinnamon, white sesame seeds, ginger, and garlic. Mix well.

Stir in turmeric powder, red chilli powder, and Aazol’s Goda Masala. Mix and cook for a minute.

Peel off the skins of the roasted peanuts.

2. Blend the Masala:

In a blender, add the onion mixture, roasted peanuts, Aazol’s Organic Jaggery Cubes, and Aazol’s Pure Kokum Extract.

Blend to form a coarse, thick stuffing.

3. Prepare the Brinjals:

Slit each brinjal into four parts, keeping the stem intact.

Soak in water with salt to prevent discolouration.

4. Stuff the Brinjals:

Drain the brinjals and stuff each with the prepared masala mixture.

5. Cook the Bharli Vangi:

Heat oil in a pan and place the stuffed brinjals.

Add the remaining masala and pour water.

Sprinkle Aazol’s Goda Masala on top.

Cover and cook on a low flame until the brinjals turn soft and the masala thickens.

6. Serve Hot:

Enjoy Bharli Vangi with bhakri, chapati, or steamed rice for a wholesome meal.

Experience the authentic taste of Maharashtrian cuisine with Aazol’s Goda Masala, Aazol’s Organic Jaggery Cubes, and Aazol’s Pure Kokum Extract!