Vangi from Mietta's Recipe Collection

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The 2008
Mietta Song Recital Award

Vangi

Ingredients

1/2 kilo (1lb) Aubergines

Egg Egg

1/2 cup grated or desiccated Coconut

Coconut Coconut

2 Green Chillies sliced

Chilli Chilli

1 teaspoon Brown Sugar

Sugar Sugar

1/2 teaspoon Turmeric Powder

Turmeric Turmeric

A few Curry Leaves broken

Curry Leaves Curry Leaves

Salt

Salt Salt

Tamarind Water

Tamarind Tamarind

3 tablespoons Ghee

Ghee Ghee

Chopped fresh Coriander Leaf

Coriander Coriander

Method

Wash the brinjals (aubergines) and make lengthwise slits along them. Mix the coconut with the rest of the ingredients, adding a little tamarind water to make a paste. Stuff the brinjals with the masala. Heat the ghee and fry them gently with the cover on the pan, turning to prevent burning. Cook till tender and serve garnished with a sprinkling of coriander leaf.

This recipe is from Maharashtra.

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