Sunday, March 18, 2012

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.

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