Vangi

Ingredients
1/2 kilo (1lb) Aubergines
1/2 cup grated or desiccated Coconut
2 Green Chillies sliced
1 teaspoon Brown Sugar
1/2 teaspoon Turmeric Powder
A few Curry Leaves broken
Salt
Tamarind Water
3 tablespoons Ghee
Chopped fresh Coriander Leaf

Method

Wash the brinjals (aubergines) and make lengthwise slits along them. Mix the coconut with the rest of the ingredients, adding a little tamarind water to make a paste. Stuff the brinjals with the masala. Heat the ghee and fry them gently with the cover on the pan, turning to prevent burning. Cook till tender and serve garnished with a sprinkling of coriander leaf.

This recipe is from Maharashtra.