चमचमीत सुकं भरलेलं वांग | Stuffed Baingan Masala Dry | गावरान सुकं वांग | MadhurasRecipe
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चमचमीत सुकं भरलेलं वांग | Stuffed Baingan Masala Dry | गावरान सुकं वांग | MadhurasRecipe
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Baingan masala is a very easy and simple recipe. So far we have seen many recipes of vangi. You can call this as dry version of bharali vangi. This can be a good lunch box option. The secret masala gives it a fantastic twist. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 4~5 tsp roasted Peanut powder
• 1 tsp Goda masala
• Red chili powder
• 1 tsp Coriander powder
• Salt to taste
• Finely chopped Coriander leaves
• Water
• 4~5 Vangi
• 2 tsp Oil
• 1 sachet Maggie Masala-ae-Magic
Method:
• In a bowl take roasted peanut powder.
• Add goda masala, red chili powder, coriander powder, salt, finely
chopped coriander leaves and mix everything well together.
• Add a little water and mix well. Water gives nice binding.
• Masala is all ready.
• You can keep the masala ready previous night too & store it in
freeze.
• Wash vangi well and dry them.
• Cut vangi as you cut for bharali vangi and stuff the masala in it.
• You can cut the stem off if you want.
• Heat up oil in a pan.
• Drop the stuffed vangi in the hot oil and cover them.
• Steam on low to medium heat until one side of vangi is fried a
little.
• Remove the lid and flip the vangi over.
• Cover and fry again.
• After every 2 minutes flip the vangi over and cook well from all
sides.
• After frying for about 8-10 minutes remove the lid and check if the
vangi are cooked well.
• Add the remaining masala into the cooked vangi and fry for just
about 2 minutes.
• When the masala is fried well add Maggie Masala-ae-magic and
mix well.
• Cook for just 2 minutes more.
• Baingan masala is all ready.
• Garnish with finely chopped Coriander leaves.
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