Bharli Vangi (Maharashtrain Brinjal)

April 17, 2018

•

Shakuntla Tulshyan

1,292

Reads

Dinner, Lunch

Prep Time

0h

10m

Cook Time

0h

20m

Cuisine

Indian

Yield / Serves

3 Servings

Category

Veg

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.

500 gm brinjal

2 tbsp coriender seeds

1 tsp cumin seeds

1/2 tsp 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 tsp salt

10 garlic cloves smashed

1/2 tsp turmeric pwr

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 is ready. Serve hot with bajri bhakri, onion and lemon wedges. Enjoy!

Shakuntla Tulshyan

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Bharli Vangi (Maharashtrain Brinjal)

About Recipe

Ingredients

Instructions

Recipe By

Shakuntla Tulshyan

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