Maharashtrian Vangi

This is a variation on the Maharashtrian bharela vangi- this has a slightly runny gravy so can be had with rice too.

Chotoo brinjals - 250 gms
Onion - 2 medium chopped
Tomato- 1 large chopped
Peanuts - 3 tbsp, roast, remove skin and crush lightly
Garlic - 4/ 6 pods
Jeera powder- 1 tsp
Dhania powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder- 1 tsp
Salt- to taste
Cooking oil- 1 tsp

Wash the brinjals and pat dry. Cut lengthwise into quarters, coat with turmeric powder and salt and keep aside.
Heat the cooking oil, and fry the onions, garlic and tomatoes with the rest of the powders till the onion starts turning transparent.
Add the peanuts and fry for 2 to 3 minutes, till the onions and tomatoes are well cooked.
Add the stuffed baigan, mix well, and fry for about 2 minutes.
Add enough water to half cover the baigans, and let it cook on low heat till baigans are well done, and you get a slightly runny gravy.

Can be had with either rotis or rice.