Bharli Vangi Recipe - Stuffed small brinjals in spicy gravy.

This is an exclusive website recipe.

Main Ingredients : Brinjals , Fresh coconut

Cuisine : Maharashtrian

Course : Main Course_Veg

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Bharli Vangi

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Bharli Vangi Recipe - How to make Bharli Vangi

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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Brinjals 8-10

  • Fresh coconut grated3/4 cup

  • Tamarind 1 lemon size ball

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil 4 tablespoons

  • Onion thin slices 2 medium

  • Dried coconut ( khopra) grated 1/4 cup

  • Sesame seeds (til) 2 tablespoons

  • Peanuts 1/2 cup

  • Cumin seeds 1/2 teaspoon

  • Coriander seeds 1 teaspoon

  • Goda masala 2 teaspoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 6-8

Method

Step 1

Slit the brinjals into four, lengthways keeping the stems intact. Soak in water. Soak the tamarind in half a cup of warm water for half an hour. Extract the pulp, strain and set aside.

Step 2

Reserve one tablespoon each of the grated coconut and coriander leaves for garnishing. Heat one tablespoon of oil in a pan; add the onions and sauté for a few minutes. Add the dried coconut, sesame seeds, peanuts, cumin seeds and coriander seeds and sauté over medium heat for two minutes, stirring continuously, till the dried coconut turns a light golden brown.

Step 3

Cool and grind the fried spice with a little water to a coarse paste. Combine the paste with the goda masala, salt, turmeric powder, chilli powder, remaining grated coconut and coriander leaves and tamarind pulp. Stuff the mixture into the brinjals. Heat the remaining oil in a pressure cooker; add the mustard seeds and when they beging to splutter, add the curry leaves.

Step 4

Place the stuffed brinjals in the pan and cook for two or three minutes. Gently turn the brinjals once or twice to cook evenly on all sides. Add half a cup of water and bring to a boil. Cover the pressure cooker and cook over medium heat till the pressure is released twice (two whistles).

Step 5

Remove the lid when the pressure has reduced completely and cook for one or two minutes. Serve hot, garnished with the reserved coriander leaves and grated coconut.

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