bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi |


by
Bharleli Vaangi

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 325 cookbooks   This recipe has been viewed 126659 times

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.

Add your private note

Bharli Vangi, Maharashtrian Style Bharli Vangi recipe - How to make Bharli Vangi, Maharashtrian Style Bharli Vangi

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings (6serving )
Show me for servings

Ingredients

For Bharli Vangi
8 small brinjals (baingan / eggplant)
1/4 cup oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 curry leaves (kadi patta)

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

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

For bharli vangi

    For bharli vangi
  1. To make bharli vangi, 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 the bharli vangi hot garnished with coriander.

Bharli Vangi, Maharashtrian Style Bharli Vangi recipe with step by step photos

Like Bharleli Vaangi


    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

    REGISTER NOW If you are a new user.
    Or Sign In here, if you are an existing member.

    Login Name
    Password

    Forgot Login / Passowrd?Click here

    If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

    Are you sure you want to delete this review ?

    Click OK to sign out from tarladalal.
    For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

    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