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Bharli Vangi

Brinjals slit and stuffed with a delicious filling and cooked to perfection. A perfect Maharashtrian delicacy that can be enjoyed with bhakris/ chapatis. This is a Sanjeev Kapoor exclusive recipe.

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Bharli Vangi

Main Ingredients Medium brinjals, Tamarind pulp
Cuisine Maharashtrian
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients

  • 8 medium brinjals
  • 1 tbsp tamarind pup
  • ½ cup fresh scrapped coconut
  • 1 tablespoon chopped coriander leaves + for garnish
  • 1 tablespoon goda masala powder
  • 2 tablespoons chopped jaggery
  • 2 tablespoons crushed peanuts
  • 1 teaspoon red chilli powder
  • Salt to taste
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • ¼ teaspoon asafoetida

Method 

  1. Trim the stems of the brinjals, make deep crisscross slits on the narrow side without cutting it through. Place them in water and set aside.
  2. In a bowl, add tamarind pulp, coconut, chopped coriander, goda masala, jaggery, peanuts, red chilli powder and salt. Mix well.
  3. Fill each brinjals with prepared stuffing and reserve the remaining.
  4. Heat oil in a non-stick pan, add mustard seeds, asafoetida and let the seeds splutter.
  5. Add the stuffed brinjal and mix well. Cook for 2-3 minutes on medium flame, occasionally mixing.
  6. Add the remaining stuffing and ½ cup water. Cover and cook for 20 minutes on low flame.
  7. Transfer to a serving bowl, garnish with chopped coriander and serve hot.
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