vangi bhaji

INGREDIENTS:
main ingredients:
•300 gms eggplants
•1 tsp seedless tamarind soaked in 2 tbsp warm water
•2 tsp kala masala
•2 tbsp peanuts
•1 tbsp grated coconut, fresh or frozen
•1 tbsp jaggery powder
•¼ to ½ tsp red chili powder
•few chopped coriander leaves for garnishing
for tempering:
•2 tbsp oil
•½ tsp mustard seeds
•½ tsp turmeric powder
•a pinch of asafoetida
INSTRUCTIONS:
1.rinse and then quarter the eggplants if they are small or else chop them into medium sized pieces.
2.place them in salted water for 15-20 minutes.
3.warm 2 tbsp water and add 1 tsp tamarind in it.
4.soak the tamarind in the water for 20-25 minutes.
5.squeeze the tamarind pulp from the soaked tamarind and keep aside.
6.roast the peanuts on a pan till they become crisp and have a few black spots on them.
7.once they cool down, grind the peanuts to a powder in a coffee grinder or in a mortar-pestle and keep aside.
8.heat oil in a pan.
9.crackle the mustard seeds first.
10.add the asafoetida and turmeric powder.
11.stir and add the drained aubergines and tamarind pulp.
12.stir and then cover the pan.
13.simmer on a low flame for 4-5 minutes.
14.do check in between and stir.
15.remove the lid and add red chili powder, goda masala/black masala, jaggery and salt.
16.stir and then cover the pan and let the brinjals cook till soft.
17.do check in between and give a stir.
18.if the mixture looks dry, then sprinkle some water if required.
19.once the brinjals are cooked, add the peanut powder and saute for 1-2 minute.
20.check the taste and add more salt, red chili powder, goda masala or jaggery if required
21.lastly add grated coconut and coriander leaves.
22.give a final stir.
23.serve vangi bhaji hot with chapatis, phulkas or as a side dish with dal-rice