Baingan Masala – Marathi Recipe

Instructions

• In a bowl take roasted peanut powder.
• Add goda masala, red chili powder, coriander powder, salt, finely chopped coriander leaves and mix everything well together.
• Add a little water and mix well. Water gives nice binding.
• Masala is all ready.
• You can keep the masala ready the previous night too & store it in the freeze.
• Wash vangi well and dry them.
• Cut vangi as you cut for bharali vangi and stuff the masala in it.
• You can cut the stem off if you want.
• Heat up oil in a pan.
• Drop the stuffed vangi in the hot oil and cover them.
• Steam on low to medium heat until one side of vangi is fried a little.
• Remove the lid and flip the vangi over.
• Cover and fry again.
• After every 2 minutes flip the vangi over and cook well from all sides.
• After frying for about 8-10 minutes remove the lid and check if the vangi are cooked well.
• Add the remaining masala into the cooked vangi and fry for just about 2 minutes.
• When the masala is fried well add Maggie Masala-ae-magic and mix well.
• Cook for just 2 minutes more.
• Baingan masala is all ready.
• Garnish with finely chopped Coriander leaves.