Bharleli Vaangi


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Bharleli Vaangi

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Bharleli Vaangi is an all-time favourite Maharashtrian subzi that tastes great with both rice as well as rotis.

This semi-dry subzi is quite easy to make but wonderfully tasty. It is made by cooking small brinjals stuffed with a masala of coconut, onions, peanuts and spices.

The masala not only gives the dish its characteristic taste but also imparts an awesome mouth-feel.

Make sure you select small brinjals so that they will cook uniformly up to the core. Larger ones might remain hard in the middle.

Also, we suggest soaking the brinjals in salted water for a while before proceeding with the recipe, as described, to reduce the cooking time.

Enjoy this traditional treat hot and fresh with rice or rotis. You can also try other Maharashtrian recipes like Dodkyacha Bhaat or Masala Bhaat.

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Bharleli Vaangi recipe - How to make Bharleli Vaangi

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings (6serving )
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Method
    Method
  1. Make criss-cross slit on each brinjal taking care not to separate the segments.
  2. Soak the brinjals in enough water in a deep bowl with little salt for 10 to 15 minutes.
  3. Pat them dry.
  4. Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use.
  5. 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.
  6. Add the remaining masala mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. 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.
  8. Serve hot garnished with coriander.

Bharleli Vaangi recipe with step by step photos

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    Stuffing for Bharli Vangi

    1. 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.
    2. Add roasted and coarsely crushed unsalted peanuts.
    3. Add freshly grated coconut. If fresh coconut is not available, make use of dessicated coconut.
    4. For a fresh hint, toss in some finely chopped coriander.
    5. Add chilli powder. You can add more or less as per the spice you prefer.
    6. Add turmeric powder.
    7. 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.
    8. Add tamarind pulp. Learn how to make Tamarind Pulp, Imli Pulp.
    9. 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.
    10. Add garlic paste.
    11. Add oil. This helps in binding together all the ingredients.
    12. Add salt to taste.
    13. Mix everything very well and our masala mixture is ready to stuff the brinjals.

    How to stuff brinjals

    1. 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.
    2. Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use.

    How to make Bharleli Vangi

    1. To prepare Maharashtrian style stuffed brinjals, heat the oil in a deep non- stick pan.
    2. Once the oil is hot, add mustard seeds.
    3. Add asafoetida.
    4. 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.
    5. Add the remaining masala mixture.
    6. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
    7. Add the stuffed brinjals.
    8. Pour 1¼ cups of water. If you wish to add some more salt, you can do at this stage.
    9. Mix gently or else the stuffed brinjals will break.
    10. 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.
    11. 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.
    12. Since they were not as tender as required, we cooked them for another 4-5 minutes and now our bharleli vangi is ready.
    13. Garnish bharli vangi with coriander.
    14. Serve bharleli vangi hot with jowar roti, chapati or rice.
    15. If you love sabzi recipes made using brinjals, then also checkout theses popular recipes like :
    Accompaniments

    Chapati For Making Wraps 
    Cooked Long Grained Rice 
    Rice Bhakri 

    Nutrient values (Abbrv) per serving
    Energy177 cal
    Protein3.1 g
    Carbohydrates8.5 g
    Fiber5.7 g
    Fat14.9 g
    Cholesterol0 mg
    Sodium5.9 mg

    RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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    Reviews

    Bharleli Vaangi
    5
     on 09 Jun 18 05:13 PM


    My family loved it when I cooked for them.. amazing flavors. Never thought baingan could be so delicious.
    | Hide Replies
    Tarla Dalal    Thanks doshi , we are delighted you loved the Bharleli Vaangi recipe. Your review will help hundreds of users to try the recipe. Happy cooking and hope to hear from you again.
    Reply
    25 Oct 19 10:54 AM
    Bharleli Vaangi
    5
     on 05 Feb 15 06:37 PM


    Love this recipe.
    | Hide Replies
    Tarla Dalal    Thanks for the kind words. Happy cooking.
    Reply
    24 May 18 09:44 AM
    Bharleli Vaangi
    5
     on 10 Aug 14 12:45 AM