"Lilu Mavshi chi Bharli Vangi" (Stuffed Brinjal)

Lilu Mavshi chi Bharli  Vangi.  A rather unusually long name but the story is short, Short as she was in stature she was a tall visionary a double graduate in the 50s, she was a teacher by profession and a friend to many. She loved to socialize and that's when she invited people form different groups on different occasions. One date Vasant Panchami was reserved for the Tendulkar Family, my maternal cousins called her Lilu Mavshi  and this was what she offered them stuffed Brinjals Bhakri and Hirve Chutney always on a full moon night in our courtyard under the open sky sitting on the floor mixed voices, young and old laughing and chatting into the late night.

My Aai, Late Mrs. Shailaja Prabhakar Malgaonkar.

INGREDIENTS:

6 brinjals the round variety I have used the Nashik variety with thorns on the stem .
1 large onion 1/2 dry coconut grated 1tbs dhania seeds 3 cloves 1/2 inch cinnamon 8peppercorns
1tbs chilli powder 1/4 tsp turmeric 2tbs pickle masala and 2tbs coriander leaves chopped 1tsp roasted till seeds.

METHOD:

In a pan heat 1tbs oil, when hot add sliced onions and fry till light brown add the coriander seeds, garam masala and fry for 1/2 min. Now add the grated dry coconut and fry till golden brown.
Cool add 1tsp sea salt and grind without water. To this ground mixture add chilli powder, haldi, pickle masala,chopped coriander leaves and roasted til.

heat 2 tbs oil in a deep pan when hot, place the stuffed brinjal sprinkle a little water cover it with a deep plate filled with water, steam cook, the brinjals.

Check if the brinjals are cooked serve with Bhakri or Chapati, a chutney of your choice and cold buttermilk.

"Lilu Mavshi chi Bharli Vangi"