Bharli Vangi Made in Pressure Cooker


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Bharli Vangi Made in Pressure Cooker

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bharli vangi made in pressure cooker | Maharashtrian bharli vangi | stuffed brinjals | with 25 amazing pictures

Bharleli Vaangi is an all-time favourite Maharashtrian bhaji that tastes great. It is a semi-dry sabzi that is very popular in Maharashtra and quite easy to make. Maharashtrian bharli vangi is made on day to day basis in Maharashtrian household.

Bharli vangi is made by cooking small brinjals stuffed with a masala of coconut, onions, peanuts and spices. The brinjals are stuffed with a freshly-ground masala, made of peanuts, coconut, tamarind, jaggery and spices, and cooked for a while with a little more masala and a traditional tempering.

The masala not only gives the bharli vangi its characteristic taste but also imparts an awesome mouth-feel. It is one of those magical recipes that has withstood the test of time, and remains popular across generations thanks to its tongue-tickling taste and ease of preparation.

As the brinjals soften, the masala mingles with it to give a thoroughly tasty treat with shades of spiciness, tanginess and a touch of sweetness too. Some people also use goda masala or malvani masala in this recipe, and you can also do so if you wish. Make sure you select small brinjals so that they will cook uniformly up to the core in bharli vangi made in pressure cooker. 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.

This variant of Bharli Vangi is cooked in a pressure cooker, which makes it easier and quicker to make. Serve bharli vangi made in pressure cooker with rice or rotis.

Try other Maharashtrian recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi.

Enjoy bharli vangi made in pressure cooker | Maharashtrian bharli vangi | stuffed brinjals | with step by step photo and video.

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Bharli Vangi Made in Pressure Cooker recipe - How to make Bharli Vangi Made in Pressure Cooker

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For Bharli Vangi
8 small brinjals (baingan / eggplant) , black variety
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)

To Be Mixed Into A Masala Mixture
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp garam masala
1 cup finely chopped onions
1/4 cup roasted and coarsely crushed peanuts
1/4 cup freshly grated coconut
2 tbsp tamarind (imli) pulp
2 tbsp grated jaggery (gur)
1 tsp sesame seeds (til)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tbsp finely chopped coriander (dhania)
2 tsp oil
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
For bharli vangi

    For bharli vangi
  1. Make a criss-cross slit on each brinjal taking care not to separate the segments.
  2. Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use.
  3. Heat the oil in a pressure cooker and add the mustard seeds and asafoetida.
  4. When the seeds crackle, add the remaining masala mixture and sauté on a medium flame for 1 minute.
  5. Add the stuffed brinjals and 1/3 cup of hot water, mix gently and pressure cook on a high flame for 3 whistles.
  6. Allow the steam to escape before opening the lid.
  7. Serve the bharli vangi made in pressure cooker hot garnished with coriander.

Bharli Vangi Made in Pressure Cooker recipe with step by step photos

Like Bharleli Vaangi

  1. bharli vangi made in pressure cooker | Maharashtrian bharli vangi  |  stuffed brinjals | is a popular maharastrian dish, it is one of their comfort foods. We have used pressure cooker in preparation of the bharli vangi recipe, which makes it quick. if you like the recipe given below are the links to similar recipe :

For the masala mixture of bharleli vaangi

  1. To make a masala mixture for bharli vangi made in pressure cooker | Maharashtrian bharli vangi  |  stuffed brinjals |, in a bowl, take 2 tsp chilli powder.
  2. Add turmeric powder.
  3. Add garam masala.
  4. Add 1 cup of finely chopped onions.
  5. Add roasted and coarsely crushed peanuts. They give a pleasant nutty flavour and bite to the stuffed brinjal.
  6. Add freshly grated coconut. We have not used the brown skin but you can for fibre.
  7. Add tamarind pump. It provides a nice tang.
  8. Add grated jaggery. It balances out the tang from imli.
  9. Add sesame seeds. Also, many people roast the coconut, peanuts and sesame seeds before adding to the masala. This is totally optional.
  10. Add ginger-garlic paste.
  11. Add finely chopped coriander. It adds a fresh hint to the stuffed eggplant masala.
  12. Add oil and salt to taste. Oil binds together all the ingredients.
  13. Mix together very well using your hands and keep aside.
  14. To make bharli vangi made in pressure cooker | Maharashtrian bharli vangi  |  stuffed brinjals |, wash the brinjals. You can remove the stem or keep them intact. To get rid off the internal tiny worms, you can even keep them in salt water for 10 minutes and rinse before using.
  15. Make a criss-cross slit on each brinjal taking care not to separate the segments.
  16. Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use.

How to make Bharli Vangi

  1. To prepare the Maharashtrian Bharli vangi, heat the oil in a pressure cooker.
  2. Once the oil is hot, add mustard seeds. You can even add little ajwain to enhance the flavour of bharali vangi.
  3. Add asafoetida.
  4. When the seeds crackle, add the remaining masala mixture.
  5. Sauté on a medium flame for 1 minute.
  6. Add the stuffed brinjals.
  7. Add 1/2  cup of hot water
  8. Mix gently and pressure cook on a high flame for 3 whistles. If you mix vigorously, the brinjals might break.
  9. Allow the steam to escape before opening the lid.
  10. Give bharli vangi made in pressure cooker | Maharashtrian bharli vangi  |  stuffed brinjals | a gentle stir and garnish with coriander. If the eggplant seem undercooked, simply cook them for a while before serving.
  11. Serve the bharli vangi hot with roti or chapati.

Nutrient values (Abbrv) per serving
Energy221 cal
Protein4.6 g
Carbohydrates21.3 g
Fiber8.6 g
Fat13.6 g
Cholesterol0 mg
Sodium8.9 mg

RECIPE SOURCE : Pressure Cooker RecipesBuy this cookbook

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Reviews

Bharleli Vaangi, Pressure Cooker Recipe
5
 on 18 May 18 06:12 PM


I am a big fan of Maharashtrian cuisine and always wanted to try this recipe. When I searched for it online , the recipe seemed to be very tedious. This pressure cooker version is hassle free and tastes amazing!
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Tarla Dalal    Thanks jdoshi , we are delighted you loved the bharli vangi recipe. Your review will help hundreds of users to try the recipe. Happy cooking and hope to hear from you again.
Reply
22 Oct 19 12:05 PM
Bharleli Vaangi ( Pressure Cooker )
5
 on 20 Nov 16 06:50 PM


Lovely dish. Quick and noetv
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Tarla Dalal    Thanks for the feedback.
Reply
25 Jun 18 10:21 AM
Bharleli Vaangi ( Pressure Cooker )
5
 on 13 Jan 12 07:46 AM


Tried this recipe, tasted yummy and was easy to make. The only thing i would change the next time I try, would be to reduce the chilli powder to 2 tsp.