How to make BHARLI VANGI - skk -

Brinjals slit and stuffed with a delicious filling and cooked to perfection

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium brinjals, Tamarind pulp (इमली का पल्प )

Cuisine : Maharashtrian

Course : Main Course Vegetarian


You can also find more Main Course Vegetarian recipes like Kaaley Masalewale Aloo Kathal Sukka Jain Enchiladas Rishi Panchami Bhaji

BHARLI VANGI - skk

BHARLI VANGI - skk Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for BHARLI VANGI - skk Recipe

  • Medium brinjals 8

  • Tamarind pulp 1 tablespoon

  • Fresh coconut scraped 1/2 cup

  • Fresh coriander leaves chopped 1 tabelspo to garnish

  • Goda masala powder 1 tablespoon

  • Jaggery chopped 2 tablespoons

  • Peanuts crushed 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

Method

Step 1

Trim the stems of the brinjals, make deep crisscross slits on the bottom side without cutting through. Place them in water.

Step 2

Take tamarind pulp in a bowl, add coconut, coriander leaves, goda masala, jaggery, peanuts, red chilli powder and salt and mix well.

Step 3

Fill each brinjal with this mixture and reserve the remaining.

Step 4

Heat oil in a non-stick pan, add mustard seeds and asafoetida and let the seeds splutter. Add the stuffed brinjals, mix well and cook for 2-3 minutes on medium heat.

Step 5

Add the reserved stuffing mixture and mix. Add ½ cup water, cover and cook for 20 minutes on low heat.

Step 6

Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.