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Tel-Vang [ oil-eggplant]
About 12 small eggplants / brinjal
10-12 cloves garlic peeled
4-5 green Serrano / Indian chilies
3 Tbs oil
½ tsp mustard seeds
7-8 fenugreek seeds [methi seeds]
½ tsp turmeric powder
Salt to taste
Method: Wash eggplants and make slits keeping the stem intact. Take a small mixer jar and add green chilies, grind, now add garlic and salt and grind further to make a coarse paste. Stuff this paste into eggplants using a dinner knife. Now add oil to a nonstick pan heat on medium heat, add mustard seeds and fenugreek seeds let it splutter and add turmeric now add all stuffed brinjals . Cover and cook them on low heat, stir in between until they cook properly. Now remove the cover and sauté them on high heat for a few minutes to dry out any water. This is called Tel-Vang in Marathi Tel means oil, so if you are comfortable with adding more oil, it will taste better. This can be enjoyed with Bhakri.
Note: You can use less of more chili- garlic paste according to your taste.