Khara Vanga

This Recipe is free from :

 

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients -

 

For Masala - 

  1. Coconut powder  / Dry coconut - 1 cup

  2. Sunflower seeds - roasted  - ½ cup 

  3. Green Chilies - 3-4 

  4. Garlic - 4-5 cloves 

  5. Cilantro - ¼ cup 

  6. Turmeric powder - 1 Tsp

  7. Coriander seeds powder - 1 Tsp 

  8. Cumin seeds powder - 1 Tsp

  9. Salt to taste 

  10. Water - 2-3 TBSP

 

For Bhaji - 

 

  1. Vangi / Eggplants - 7-8 - small size.

  2. Vegetable oil - 2 TBSP

Khara Vanga .jpeg

Method - 

 

  1. Into  a blender jar add dry coconut , roasted sunflower seeds , cumin seeds powder , coriander seeds powder , turmeric powder , garlic cloves, green chilies, coriander leaves , salt to taste and blend everything into fine paste. While blending just use 1-2 TBSP water.

  2. Wash and dry the vangi really well. Cut the vangi across like we cut for bharali vangi. Stuff the vatan really well in each vange.

  3. Heat up oil in a pan. Add stuffed vangi and roll them once in oil. Cover and cook on low to medium heat for about 2-3 minutes. Remove the lid and mix once. Again cover and steam for another 3-4 minutes.Do not any water. Cook these vangi on steam. Repeat the process until vangi gets cooked.

  4. When vangi are almost cooked, add leftover vatan and mix well. Cover and cook for another 2-3 minutes.

  5. Khara vanga is ready. This goes well with chapati or with varan bhat as a side dish.