Vangi is widely used in most of the Maharashtrain households. This is a well known cuisine from Maharashtra which tastes too good and goes well with any recipe or cuisine.


Ingredients:
11/4 cup sprouted and skinned Val Beans
1 small cubed Eggplant / Brinjal
1 chopped finely Onion (Pyaj)
2 cut into
1inch pieces Drumstick leaves (Muranka bhaji)
4 tblsp grated Coconut (Nariyal)
1 tsp Mustard seeds (Rai/Sarson)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Goda Masala
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
3 tblsp Oil .

Method:

1. Boil the drumsticks until they can be easily opened.
2. Drain and set aside.
3. Heat the oil and saute the mustard seeds with the asafoetida.
4. When the seeds start to pop add the onions and fry till golden.
5. Add the val , eggplant, all spices and salt, mix well and add little water and cook until the beans are soft but not mushy.
6. Cook over high heat to dry the water.
7. Remove from heat and add coconut and drumsticks.
8. Stir gently and serve hot.

Making time: 30 minutes

Serves: 4 persons

Shelflife: Best fresh.

Note: Try to cook this recipe in its own juice, that would give a different and peculisr taste to it.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.