Masale Vange

Masale Vange

  Masala Vange

Masale Vange is a traditional Maharashtrian dish and it is top ranked menu item for many functions and weddings in Maharashtra. Today I am sharing easy recipe which is huge hit in my family. I make it quite often and it turns out delicious every time.

The soft texture of stuffed brinjal marinated in spices and herbs in this Maharashtrian Masala Vange is a delicacy that one can’t get over. In this Maharashtrian dish, eggplant are stuffed with a spicy masala and then cooked until perfection.

Ingredients:

• Eggplant 8-10
• tamarind
• Refreshing coconut 3/4 cups
• Fresh Green coriander chopped 2 tablespoons
• Oil 4 tablespoons
• Onions Slim Slices 2 Healthy
• Scraped 1/4 (one fourth cup
• Sesame seeds 2 teaspoons
• Peanut 1/2 (half) cup
• Cumin 1/2 (half) teaspoon
• Whole dry coriander 1 teaspoon
• Goda Masala 2 Tablespoons
• Salt taste
• Turmeric powder 1/4 (one fourth teaspoon
• Red Chilli Powder 1 1/2 (Dry Tea Spoon)
• Mustard 1/2 (half) teaspoon
• Hard leaves

Method:

step 1

Cut the eggplant in length in 4 parts with stem. Then soak in water. Soak tamarind for ½ hour in ½ cup of water. Then remove the pulp and filter it separately.

Step 2

Keep 1 tablespoon fresh coconut and coriander leaves for decoration. Heat one big spoon of oil in a pan, add onion and fry for a few minutes. Now add dry coconut, sesame seeds, peanuts, cumin seeds and whole coriander, fry for 2 minutes on medium flame and stir continuously until dry coconut is light brown.

Step 3

Then cool down and grind the roasted spices with a little water. Fill this paste with eggplant, salt, turmeric powder, red chilli powder, remaining fresh coconut, green coriander and tamarind pulp.

Step 4

Heat the remaining oil in the pressure cooker and add the mustard and when it starts to crack, add stiff leaves. Put it in a filled eggplant cooker and cook for 2-3 minutes. Carefully turn around once or twice to cook.

Step 5

Now add ½ cup water and boil. Then cover the cooker and cook it to 2 whistles on medium flame. When the pressure is completely removed, open the lid and cook for 1-2 minutes. Serve hot with coriander and coconut and serve hot.