चविष्ट मसाला भरली वांगी(ताज्या परतलेल्या मसाल्याची वेगळी पद्धत)| masala bharali vangi|bharva Baingan скачать в хорошем качестве

चविष्ट मसाला भरली वांगी(ताज्या परतलेल्या मसाल्याची वेगळी पद्धत)| masala bharali vangi|bharva Baingan

Today I am sharing very famous and most liking typical Maharashtrian Masala bharli vangi means stuffed masala brinjals recipe with unique freshly rosted spices. It is very tasty and unique so must try it. Do remember to like and share this recipe. Also subscribe my channel for more videos. Don't forget to press bell icon next to subscribe button for the notification of new videos. Your precious comments are highly appreciated. Ingredients: 1) For stuffing masala . 250 gm fresh small sized thorny brinjals . 1/2 cup grated dry coconut . 1/2 cup roasted peanut powder . 2 tbsp dry coriander seeds . 4-5 dry byadgi or kashmiri chillies (less spicy) . 1 tbsp cumin seeds . 1 tbsp oil . 1 tbsp ginger garlic paste . 1/2 tbsp garam masala . chopped coriander leaves . salt as per taste . red chilly powder as per taste *2) For grevy . 2 big sized finelly chopped onions . 2 big sized finelly chopped tomatos . 4-5 tbsp oil . chopped coriander leaves . pinch of asafoetida(Hing) . turmeric powder . musterd seeds . Byadgi or kashmiri chilly powder (only for color ) it is optional . salt as per taste (mind that stuffing is already having salt so add less) Method: . Wash brinjals and remove all spines from stem, and give plus shape cut to it to flii stuffing. . Heat water in steamer, place all brinjals in it,cover with lid and allow to steam these brinjals for 5 minutes on high flame. . Don't cook too soft, then transfer steamed brinjals in plate and let it cool. . Dry roast byadgi/kashmiri chillies in a pan on low flame for 5 minutes. then add dry coriander seeds and saute for 2 minutes then add cumin seeds in it and saute for 1 minute. . Transfer all this roasted ingredients in a plate . Dry roast grated dry coconut till turns light brown,when gets properly roasted,Switch off flame. . Then add red chilly powder in it and mix for few seconds,due to hot pan and hot coconut chilly powder gets properly roast with out flame. . Then grind all above roasted ingredients for fine powder. . Transfer this grinded masala in a big bowl and add roasted peanut powder,ginger garlic paste garam masala,salt,chopped coriander, 1 tbsp oil and mix well. . Now fill this stuffing properly in steamed brinjals.some stuffing will remains,keep it aside. . Then it's time to prepare gravy . Heat little excess oil in a pan,add musterd seedsand allow it to crackle. . Add hing and chopped onion , saute it on medium flame till turns light brown. . Then add turmeric powder and byadgi/kashmiri chilly powder for nice color of gravy and mix well. . Add chopped tomatos and saute it till becomes very soft ,keep flame medium. . Meanwhile boil water other side. . Then add above remaining stuffing masala in this and mix well. . Add required amount of hot water in it . . Add salt as per taste and mix well. . When grevy starts boiling,add stuffed brinjals in it. . Cover with lid and allow to cook for 7-8 minutes on low flame till brinjals becomes soft. . Meanwhile turn brinjals sides 1-2 times. . When cooked properly switch off flame. . Garnish with chopped coriander leaves and give a gental turn to brinjals. . Stuffed masala brinjals or masala bharli vangi is ready , serve hot with wheat,jowar or rice roti. Thanks..