bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi |
by Tarla Dalal
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bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi | with 29 amazing images.
bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi is an all-time favourite Maharashtrian sabzi that tastes great with both rice as well as rotis. Learn how to make Maharashtrian style bharli vangi.
To make bharli vangi, make criss-cross slit on each brinjal taking care not to separate the segments. Soak the brinjals in enough water in a deep bowl with little salt for 10 to 15 minutes. Pat them dry. Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use. Heat the oil in a deep non- stick pan and add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds. Add the remaining masala mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the stuffed brinjals and 1¼ cups of water, mix gently cover it with a lid and cook on a medium flame for 15 to 17 minutes, while stirring occasionally. Serve hot garnished with coriander.
This Maharashtrian style bharli vangi is a semi-dry subzi which is quite easy to make but wonderfully tasty. It is made by cooking small brinjals stuffed with masala. The masala not only gives the dish its characteristic taste but also imparts an awesome mouth-feel.
Masala bharli vangi from the land of Maharashtra is similar to sambhariyu shaak of Gujarat which also has brinjals as one of its main ingredients. But this Maharashtrian style bharli vangi has peanuts and tamarind pulp along with coconut as a part of its stuffing.
Enjoy this traditional stuffed brinjal Indian sabzi hot and fresh with rice or rotis. You can also try other Maharashtrian recipes like tendli bhaat or Masala Bhaat.
Tips for bharli vangi. 1. Make sure you select small brinjals so that they will cook uniformly up to the core. Larger ones might remain hard in the middle. 2. Also, we suggest soaking the brinjals in salted water for a while before proceeding with the recipe, as described, to reduce the cooking time. 3. While making criss-cross slits, do so only till 3/4th of the brinjal, else they will open up while cooking.
Enjoy bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi | with step by step photos.
For bharli vangi- To make bharli vangi, make criss-cross slit on each brinjal taking care not to separate the segments.
- Soak the brinjals in enough water in a deep bowl with little salt for 10 to 15 minutes.
- Pat them dry.
- Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use.
- Heat the oil in a deep non- stick pan and add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
- Add the remaining masala mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the stuffed brinjals and 1¼ cups of water, mix gently cover it with a lid and cook on a medium flame for 15 to 17 minutes, while stirring occasionally.
- Serve the bharli vangi hot garnished with coriander.
Bharli Vangi, Maharashtrian Style Bharli Vangi recipe with step by step photos
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like bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi | then see our collection of Maharashtrain veg bhaji recipes and some recipes we love.
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To prepare the stuffing for Maharashtrian stuffed brinjals, in a deep bowl take 1 cup of finely chopped onions. Each region in Maharashtra has a slightly different way of making Bharli Vangi. Some make use of roasted onions and coconut instead of using them raw. If you dislike that textured mouthfeel or are in a haste, then you can prepare a thick paste by blending all the ingredients required to prepare the stuffing of bharleli vangi.
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Add roasted and coarsely crushed unsalted peanuts.
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Add freshly grated coconut. If fresh coconut is not available, make use of dessicated coconut.
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For a fresh hint, toss in some finely chopped coriander.
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Add chilli powder. You can add more or less as per the spice you prefer.
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Add turmeric powder.
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Add garam masala. Many households even make use of Maharashtrian Goda masala or Malvani masala instead, if you have some handy then you use that for an authentic flavour.
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Add tamarind pulp. Learn how to make Tamarind Pulp, Imli Pulp.
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Add sesame seeds. Some regions in Maharashtra even toss in poppy seeds in the masala mixture. You can roast them before adding for a nutty flavour.
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Add garlic paste.
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Add oil. This helps in binding together all the ingredients.
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Add salt to taste.
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Mix everything very well and our masala mixture is ready to stuff the brinjals.
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To prepare Maharashtrian Bharli Vangi, wash the brinjals and make criss-cross slit on each brinjal taking care not to separate the segments. If small eggplants are not available or you are lazy to stuff then chop big aubergines into cubes and make this recipe.
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Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use.
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To prepare Maharashtrian style stuffed brinjals, heat the oil in a deep non- stick pan.
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Once the oil is hot, add mustard seeds.
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Add asafoetida.
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Add curry leaves and sauté on a medium flame for 30 seconds. Some people also add onion and tomatoes in the curry, you can do at this stage if you like.
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Add the remaining masala mixture.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add the stuffed brinjals.
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Pour 1¼ cups of water. If you wish to add some more salt, you can do at this stage.
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Mix gently or else the stuffed brinjals will break.
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Cover with a lid and cook on a medium flame while stirring occasionally or until Brinjals are completely cooked. After 10 minutes, uncover and check if brinjals are cooked. Also, check if there is some water. If it looks too dry, they might burn, so add a little water if required but the consistency of this dish is slightly thicker so, do not add a lot of water. Since they were not as tender as required, we cooked them for another 4-5 minutes and now our bharleli vangi is ready.
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After 10 minutes, uncover and check if brinjals are cooked. Also, check if there is some water. If it looks too dry, they might burn, so add a little water if required but the consistency of this dish is slightly thicker so, do not add a lot of water.
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Since they were not as tender as required, we cooked them for another 4-5 minutes and now our bharleli vangi is ready.
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Garnish bharli vangi with coriander.
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Serve bharli vangi | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi | hot with jowar roti, chapati or rice.
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If you love sabzi recipes made using brinjals, then also checkout theses popular recipes like :
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 177 cal |
| Protein | 3.1 g |
| Carbohydrates | 8.5 g |
| Fiber | 5.7 g |
| Fat | 14.9 g |
| Cholesterol | 0 mg |
| Sodium | 5.9 mg |
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