Bharli Vangi ( with sesame )

This maharashtrian dish is one of my favourites when it comes to making something with vangi 
( known as baingan in hindi and eggplants or brinjals  in english). Even people who don't like vangi (and I have 2 such members in my own house ) enjoy this dish . It does take little more time than a normal sabji but then the end result proves that your  efforts are worth making this dish .

Ingredients :

250 kg .........................Small brinjals 

1.................................onions sliced

1 onion ........................very finely chopped
5  to 6 tbsp........................sesame seeds
3 to 4.............................garlic cloves

2 tbsp............................grated coconut

7 to 8............................dry chillies ( bedgi variety )

2 tsp..............................Goda masala

2tbsp............................tamarind pulp

half lemon sized........jaggery ( gul )

1 tsp.............................turmeric powder

2 to 3 tbsp.......................oil

salt as per taste

oil

Method:

In a pan add 1 tsp oil and add sliced onion and garlic and roast.

Keep aside 1 tbsp sesame seeds and when onions are golden brown add remaining 

 sesame seeds and roast for a while.

Add coconut and roast and then add chillies.

Grind this masala  with tamarind pulp, goda masala, turmeric powder and jaggery.

Add salt to this masala .

This is the masala that is to be filled in the brinjals.

Now make 4 vertical slits in the brinjals taking care not to cut it into two.

The brinjal should remain intact.

Fill the above masala in the brinjals.

In the pan heat the remaining oil and saute the finely chopped onion.

Then arrange the stuffed brinjals in the pan.

Dilute the remaing masala and pour over the brinjals.

Cover the lid and let them cook for 10 minutes.

Turn them upside down and and cook for 5 more minutes with covered lid.

In the end heat 1 tbsp oil in a small vessel and splutter sesame seeds in it .

Top the stuffed brinjals with this tadka .