MASALA VANGI

00. Masalyachi vangi			No. of Portions	100
Ingredients	QTY	Standard Well-cooked brinjals in a thick, red spicy coconut flavoured gravy, slightly sweet and sour in taste.Adequately seasoned. Brinjals must retain shape (quarters) and not be overdone and mashed. Unit
Brinjal	8	Kg
Onions	3	Kg
Coconut	5	No.
Peanuts	1	Kg
Turmeric	20	Gm
Red chilly powder	150	Gm
Ginger	150	Gm
Garlic	150	Gm
Oil	3	Lt
Salt	150	Gm
Tamarind	1	Kg
Jaggery	1	Kg
Green coriander	4	Bunch
Goda masala	400	Gm

Prepreps

1.	Cut brinjals into quarters lengthwise.
	Grate coconuts, chop onions, prepare ginger-garlic paste. Prepare tamarind-jaggery pulp. Roast, peel and crush peanuts coarsely. Chop green coriander.
Method
	Heat half of the oil. Sauté brinjals with salt and turmeric.
	Mix together onions, ginger-garlic paste, goda masala, chilly powder, turmeric, salt, remaining oil, 3/4th of the green coriander, peanuts and coconut. Place it in a heavy bottom degchi and cook over medium flame till oil starts oozing out.
	Add brinjals and continue cooking till brinjals are done.
	Adjust salt and add tamarind-jaggery pulp. Serve hot, garnished with the remaining green coriander.