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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
- 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.
- In a bowl, add tamarind pulp, coconut, chopped coriander, goda masala, jaggery, peanuts, red chilli powder and salt. Mix well.
- Fill each brinjals with prepared stuffing and reserve the remaining.
- Heat oil in a non-stick pan, add mustard seeds, asafoetida and let the seeds splutter.
- Add the stuffed brinjal and mix well. Cook for 2-3 minutes on medium flame, occasionally mixing.
- Add the remaining stuffing and ½ cup water. Cover and cook for 20 minutes on low flame.
- Transfer to a serving bowl, garnish with chopped coriander and serve hot.
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