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Bharli Vangi (Maharashtrain Brinjal)

4 from 1 vote
Bharli Vangi (Maharashtrain Brinjal) - Plattershare - Recipes, food stories and food lovers

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Bharli vangi or stuffed eggplant is a traditional Maharashtrian dish and it is top ranked menu item for many functions and weddings in Maharashtra. Bharli vangi is the most popular, and a much-loved vegetarian curry recipe among the Marathi folks.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Served AsDinner, Lunch
CuisineIndian
Servings 3
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Ingredients
  

  • 500 gm brinjal
  • 2 tbsp coriender seeds
  • 1 teaspoon cumin seed
  • 1/2 teaspoon shahi zeera
  • 1 inch cinnamon
  • 3-4 black pepper corn
  • 2-3 cloves
  • 1/4 cup peanuts
  • 1/2 cup fresh coconut grated
  • 1 inch ginger chopped
  • 1/2 cup onion chopped
  • 1/2 cup tomato chopped
  • 1/2 teaspoon Salt
  • 10 garlic cloves smashed
  • 1/2 teaspoon turmeric pwr
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Instructions
 

  • Wash the brinjal and pat them dry. Slit the brinjal into 4 keeping the end intact.
  • Dry roast whole coriander seeds, cumin seeds, shahi zeera, cinnamon, black pepper corn and cloves.
  • Dry roast peanuts and coconut until slightly browned.
  • Add the roasted ingredients in blender along with onion and ginger and make a paste.
  • Add little water if required.
  • Add salt, fresh coriander and tomato in the mixture and mix well.
  • Stuff this mixture in the brinjals.
  • Keep the remaining mixture aside.
  • Heat vegetable oil in a pan.
  • Once the oil is hot, add garlic and turmeric and fry until browned.
  • Add the stuffed brinjal and fry for 5 minutes.
  • Mix the remaining masala with water and add it in the pan.
  • Cover and cook until brinjal are cooked.
  • Garnish with fresh coriander.
    Bharli Vangi (Maharashtrain Brinjal) - Plattershare - Recipes, food stories and food lovers
  • Bharli vangi is ready. Serve hot with bajri bhakri, onion and lemon wedges. Enjoy!
    Bharli Vangi (Maharashtrain Brinjal) - Plattershare - Recipes, food stories and food lovers
Tags maharashtrian recipessummer recipes

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4 from 1 vote
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Shakuntla Tulshyan
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