CookingBook.in
Bharli Vangi Recipe - Maharashtrian Style Stuffed Brinjals

Bharli Vangi Recipe - Maharashtrian Style Stuffed Brinjals

By Admin
Prep Time Total in 40 M
Course Lunch
Cuisine Maharashtrian Recipes
Diet Vegetarian

Bharli Vangi or Stuffed Brinjals is one of the Maharashtrian vegetarian delicacies where we stuff Brinjals (eggplants) with spicy stuffing and slow cook them. This can be prepared dry or with extra gravy and served with roti or chapati.

Ingredients

  • 8 Brinjal (Baingan / Eggplant)
  • small
  • 4 tablespoons Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 8 Curry leaves
  • 1 Onion
  • finely chopped
  • 4 Green Chillies
  • slit vertically
  • 1 tablespoon Garam masala powder
  • Salt
  • to taste
  • 2 tablespoon Coriander (Dhania) Leaves
  • chopped (optional)
  • For stuffing
  • 1/2 cup Raw Peanuts (Moongphali)
  • roasted and peeled
  • 1 Tomato
  • 4 cloves Garlic
  • 1 inch Ginger
  • Jaggery
  • marble size ball
  • 1 teaspoon Red Chilli powder
  • 1/2 teaspoon Turmeric powder (Haldi)

Instructions

Step 1

To begin making the Bharli Vangi Recipe, rinse Brinjals well using water 3 to 4 times and wipe them dry

Step 2

Slit them vertically into 4 parts, running the knife from top to bottom until the stem, without cutting the stem

Step 3

Sprinkle some salt inside the slits of each eggplant and keep them aside for about 10 minutes

Step 4

Grind together the ingredients mentioned under ‘stuffing’ including raw peanuts, tomato, garlic, ginger, jaggery, red chilli powder, turmeric powder

Step 5

Use very less water

Step 6

Add a tablespoon of garam masala and mix

Step 7

The stuffing should be thick

Step 8

In a saucepan kept on medium heat, add oil

Step 9

Once the oil is nice and very hot, add mustard seeds, cumin seeds, curry leaves and slit green chilies

Step 10

Cover and let the seeds crackle

Step 11

Once the crackling stops, add chopped onions and fry till the onions are nicely browned

Step 12

Now the tempering is ready

Step 13

Stuff in each eggplant with the prepared stuffing

Step 14

Use about 2 tablespoons in each

Step 15

Gently place the stuffed eggplants over the tempering

Step 16

Add some water and keep the heat on low

Step 17

Cover and cook for about 15 minutes

Step 18

After 15 minutes, turn them over and cook on the other side

Step 19

Check if there is some water

Step 20

If it looks too dry, you might get burnt taste, so add little more water and continue cooking for another 15 minutes or until they all are nicely blackened

Step 21

Remove from heat and serve hot

Step 22

Serve Bharli Vangi along with Panchmel Dal, Boondi Raita and Phulkas for a weekday lunch or dinner

Share this recipe