Advertisment

Bharli Vangi

Brinjals slit and stuffed with a delicious filling and cooked to perfection This is a Sanjeev Kapoor exclusive recipe.

New Update
Bharli Vangi

Advertisment
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 list for Bharli Vangi

  • 8 Medium brinjals
  • 1 tablespoon Tamarind pulp
  • 1/2 cup Fresh coconut scraped
  • 1 tablespo to garnish Fresh coriander leaves chopped
  • 1 tablespoon Goda masala powder
  • 2 tablespoons Jaggery chopped
  • 2 tablespoons Peanuts crushed
  • 1 teaspoon Red chilli powder
  • to taste Salt
  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida

Method

  1. Trim the stems of the brinjals, make deep crisscross slits on the bottom side without cutting through. Place them in water.
  2. Take tamarind pulp in a bowl, add coconut, coriander leaves, goda masala, jaggery, peanuts, red chilli powder and salt and mix well.
  3. Fill each brinjal with this mixture and reserve the remaining.
  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.
  5. Add the reserved stuffing mixture and mix. Add ½ cup water, cover and cook for 20 minutes on low heat.
  6. Transfer into a serving bowl, garnish with coriander leaves and serve hot.