How to make Kolambi Bharleli Vangi -

Brinjals stuffed with spicy shrimps and cooked in a onion-tomato masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Shrimps (श्रिंप/ छोटे झींगे)

Cuisine : Maharashtrian

Course : Main Course Seafood

For more recipes related to Kolambi Bharleli Vangi checkout Vanga with Sode. You can also find more Main Course Seafood recipes like Fried Chutney Stuffed Pomfret Crab Curry Jau Jhinga Bhavnagri Pan Seared Fish with Soy Sauce

Kolambi Bharleli Vangi

Kolambi Bharleli Vangi Recipe Card


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.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolambi Bharleli Vangi Recipe

  • Brinjals 8 medium

  • Shrimps 100 grams

  • Salt to taste

  • Turmeric powder 3/4 teaspoon

  • Oil 4 tablespoons

  • Onions chopped 4 medium

  • Tomatoes chopped 2 medium

  • Green chillies chopped 4

  • Coriander powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Lemon juice 1 teaspoon

  • Fresh coriander leaves chopped 4 tablespoons

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Red chilli powder 1/4 teaspoon

  • Tamarind pulp 2 teaspoon


Step 1

Clean and wash the shrimps, apply salt and half teaspoon turmeric powder. Heat two tablespoons oil in a pan, add half the onions and sauté till transluscent. Add half the tomatoes and sauté till oil separates from the masala.

Step 2

Add green chillies, coriander powder, cumin powder, lemon juice, half the coriander leaves, salt and the marinated prawns. Sauté for another three to four minutes. Remove from heat and cool.

Step 3

Slit the brinjals and stuff the prepared mixture equally in each brinjal. Heat the remaining oil in a pan, add the remaining onion and sauté till light golden brown. Add ginger paste and garlic paste, sauté it for a minute. Add the remaining tomatoes and sauté till oil separates from the masala.

Step 4

Add one cup of water, remaining turmeric powder, red chilli powder, tamarind pulp and salt. Mix it well. Now place the stuffed brinjals, reduce heat, cover and cook. Turn the sides of the brinjals occasionally and cover again. When the brinjals are cooked, serve hot garnished with remaining coriander leaves.

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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 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.