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Bharli Vangi (stuffed Brinjal)

bharli vangi

 

bharli vangi

 

Do you love Eggplants ? Or you are one of them who don’t like Eggplants at all. Well you are not alone in this world who doesn’t like the taste of Eggplants. As we belong to Odiya-bengoli family we often  roast Brinjal directly on the gas flame then we mash it with green chili, shallot with few drops of mustard oil. Believe it or not….. It tastes heavenly with simple chapaties even if with warm plain rice.

 

bharli vangi

 

My mum used to roast a tomato and mash it along with roasted Eggplants. Another way to have eggplants is baigan ka bhurta, a popular punjabi dish. A memorializing dish that we never deny to have it. Well with brinjal, we can prepare many dishes. In my view brinjal is such a Hero that you can add those in any gravy and it gives you the best taste.

 

bharli vangi

 

Bharli Vangi is such a delicious dish which carries a lip smacking taste with it. Bharli Vangi is a traditional dish of maharashtrian cuisine. It is a top ranked dish among all the dishes of Maharashtra. Yummy to eat and simple to make dish is the main attraction of any celebration of Maharashtrian menu. This dish has a perfect balance of spiciness, tanginess and yumminess. Its so delicious that non eggplant lovers can not deny to have it. Even this dish is a pleasant surprise for those who love to have Eggplants.

 

bharli vangi

 

I prepared this dish many times, we love to have it with any pulao even with plain rice. My family prefers pineapple sweet rice, pineapple green pea pulao or Tahiri. I clicked pictures many times, but forgot to post. This time I finally decided to post it. There is also an another recipe, Eggplant stuffed masala , i bet you will love that too. Hope you all give this a try.

 

 

 

Print Recipe
Bharli Vangi (stuffed Brinjal)
stuffed brinjal curry
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
To Dry Roast ::
For Gravy ::
for tempering ::
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
To Dry Roast ::
For Gravy ::
for tempering ::
stuffed brinjal curry
Instructions
  1. Wash and cut the eggplants into 4 (only 2 vertical cut in each brinjal) with the stem intact. Keep them in salted water till use.
  2. Dry roast all the ingredients listed under ‘to dry roast’ separately.
  3. Let them cool and using a blender blend it, make fine powder.
  4. Add turmeric powder, chili powder, salt, coriander leaves, grated jaggery and mix well.
  5. Add tamarind pulp and sprinkle water on the top and mix well.
  6. We need to make the masala little wet , like if we close our palm it can hold a shape, not a paste like consistency.
  7. Take out the eggplants from water, pat dry them with a kitchen towel.
  8. Carefully stuff the eggplants with prepared masala.
  9. Heat 3 - 4 tbsp of oil in a flat frying pan.
  10. Carefully place the eggplants side by side, cover it with a lid and cook for some time.
  11. Flip the eggplants carefully let the other side cook.
  12. Flipping is very important so that all the sides of the brinjals cook evenly.
  13. Take those out and keep them in a plate.
  14. Heat oil add all the ingredients listed under tempering.
  15. Add chopped onion and garlic.
  16. Cook till the onion turns light brown in colour.
  17. Add rest of the masala mixed with little water.
  18. Add turmeric powder, chili powder and salt.
  19. Cook the masala for some time.
  20. Add a cup of water, let it boil.
  21. Place the fried Eggplants and cover it for some time.
  22. Let the eggplants immerse all the spices and gravy becomes thick.
  23. Check the seasoning; adjust accordingly, Sprinkle coriander leaves on top.
  24. Enjoy !!
Recipe Notes
  • This dish can be prepared without adding onion garlic too.
  • If you don’t want to add onion garlic then after frying the brinjals add 3/4th cup of water, leftover masalas mixed with little water, directly on the brinjal.
  • Then repeat rest of steps, Cook until done.
  • Check the seasoning before serving.

 

 

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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