BHARLI VANGI

Brinjal - 500 gms; Grated Dry Coconut - 1/2 cup; Onion - 2; Green chilli - 2-3; Garlic - 3-4 cloves; Coriander leaves - 1/4 cup; Jaggery - 1/2 tbsp; Tamarind Extract - 1 tbsp; Tablespoon Onion Garlic Masala - 2 1/2 tbsp     

1. Heat oil in a pan, sauté onions and dry coconut and grind to a coarse paste. Take the paste in a bowl and add to it coriander leaves, tamarind extract, jaggery, garlic-green chilli paste, Tablespoon Onion Garlic Masala and salt. Slit the brinjals while keeping the stems intact and stuff the mixture into it.
2. Heat oil in pan, add mustard & cumin seeds, curry leaves. Then add the brinjals & half a cup of   water, cover the vessel and cook it over medium flame gently turning the brinjals few times. 

3. Garnish with coriander leaves. Serve with hot Bhakri/ Rotla/ Fulka chopped onions and lemon.
*Onion Garlic Masala is also used as dry chutney powder