Preparations & Ingredients
- 500gms Small Eggplants or Wangi
- 1/2 Katori coconut grated
- 1 Tablespoon Goda Masala
- 1 TeaSpoon Salt
- 1 Tablespoon Tamrind Paste
- 1 Tablespoon Jaggery
- 1 TeaSpoon Red Chilli powder
- 1/2 TeaSpoon Termeric powder
- 1 Pinch of Asafoetida
- 1 TeaSpoon Mustered seeds
- 1 TeaSpoon Jeera
- 1 Tablespoon oil
Recipe
Take a bowl, add the above masala’s, add coconut, Jaggery, Tamrind paste & goda masala, mix it well. Cut wangi in 1/4th lengthwise so you can stuff the masala in it. Keep it aside.
Take a pan , add oil, add Asafoetida, Mustered seeds , jeera, haldi, let it splutter, add the stuffed wangi in it , add 1 Katori water, cover it, cook in the slow medium flame for 6 to 8 mins. Once it done, take out in a small bowl, serve hot with Rice, Chapati, Bhakri, enjoy with your dear once 😊😊
