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Bharli Vangi (Maharashtrain Brinjal)
Shakuntla Tulshyan
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.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Indian
Servings
3
Ingredients
1x
2x
3x
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
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 is ready. Serve hot with bajri bhakri, onion and lemon wedges. Enjoy!
Keyword
summer recipe
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