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Bharli Vangi Recipe | Stuffed Brinjal » Dassana’s Veg Recipes

For all Brinjal or Eggplant lovers, here’s a conventional recipe of Stuffed Brinjal hailing from the Maharashtrian delicacies. Know as Bharli Vangi in Marathi, this dish options stuffed small brinjals in a gravy base of coconut, sesame seeds, peanuts, onions, tomatoes and spices. Certainly one of my favourite Brinjal Recipes, Bharli Vangi can also be a vegan pleasant preparation. This one is common at my house. And I’m certain, when you attempt it, it’ll be the identical at your own home too.

bharli vangi in a small enamelled white wok.

About Bharli Vangi

Bharli Vangi is a traditional brinjal recipe from the delicacies of Maharashtra and this one particularly, is how my mom prepares it. In Marathi language, the phrase ‘bharli’ means ‘stuffed’ and ‘vangi’ is ‘brinjal/aubergine/eggplant or baingan.’ Therefore, the dish is rightly named so.

Identical to this Bharli Vangi made with brinjal, different greens like Okra (Bhendi), Bitter Gourd (Karela), Capsicum (Shimla mirch), potato, giant inexperienced chilies, pointed gourd, bottle gourd and so forth. are additionally used to make ‘stuffed’ or ‘bharli/bharwan’ dishes.

Stuffing greens and turning them into flavorful dishes is a typical factor in Indian delicacies. There are a selection of filling mixtures that greens will be filled with.

As an example, it may be a spice combination, grated paneer or cottage cheese and even minced soya mixtures. These mixtures will be cooked and stuffed, or stuffed after which lastly cooked within the veggies.

If you happen to love having stuffed brinjal as a dish, then together with this Maharashtrian model Bharli Vangi, you also needs to attempt these recipes of Bharwa Baingan from North Indian delicacies, the Gutti Vankaya from the Andhra delicacies and the Ennegayi from the Karnataka delicacies.

There are main variations in all these variations, contemplating the various elements used and the strategies of preparation. These variations make every of the Stuffed Brinjal variant from these regional Indian cuisines, style distinctive and distinct.

Extra My Recipe

This Bharli Vangi is a posh recipe to make. Cooking the brinjal or eggplant doesn’t take a lot time. It’s the preparation and stuffing that takes a while. You possibly can even select so as to add the brinjal within the chopped approach. Try the information part to understand how.   

Among the typical elements that makes this Bharli Vangi Maharashtrian are peanuts, sesame seeds and coconut. These are roasted first after which floor with chopped onions, ginger and garlic right into a clean and thick paste.

This paste is what’s used as a country combination to stuff the brinjals. Additionally, if you’re making the dish with chopped brinjals, this paste will add physique to the gravy.  

The stuffed brinjals are then simmered and cooked in a masala curry base of onions, tomatoes and varied floor spices.

For the Bharli Vangi, we have to use child eggplants or small eggplants. This sort is definitely obtainable in India. If you happen to nonetheless should make this recipe and shouldn’t have child eggplants, you may then purchase medium-sized eggplants, chop them and make this recipe.

Bharli Vangi pairs rather well as a facet dish with Indian flat breads like phulka, chapati, bhakri, paratha, poli, and even bread and steamed rice.

Step-by-Step Information

make Bharli Vangi

Making ready Brinjals

1. Rinse 250 grams of small brinjals first. Slit them on 4 sides with out breaking them aside. You possibly can maintain a portion of the stems, in case you want.

Barely pull aside the brinjal wedges and examine to see if there are any worms in them. If you happen to see black spots or worms, trash the brinjal.

Guarantee to make use of small or child brinjals. Normally to make this recipe, the small brinjals having tiny thorns are used.

Regionally in Marathi language, they’re referred to as “kateri vangi“, the place the phrase ‘kateri‘ means ‘thorny’ or ‘with thorns’.

cutting small brinjals.

2. Soak in salted water for quarter-hour. You may as well chop them and soak in salted water. Soaking in salted water removes the bitter taste from brinjals.

soaking cut eggplants in water.

Make Stuffing Masala

3. In a frying pan or kadai (wok), dry roast ¼ cup peanuts on medium-low to medium warmth.

roasting peanuts to make bharli vangi.

4. Roast them till you see some blisters on them and so they turn into crunchy.

peanuts roasted in pan.

5. After they get browned, add 1 tablespoon white sesame seeds.

sesame seeds mound on roasted peanuts.

6. Subsequent, add ½ cup desiccated coconut or unsweetened shredded coconut. Combine and start to roast the coconut stirring continuous.

mound of desiccated coconut on peanuts.

7. When coconut turns mild golden, add 5 to six small to medium chopped garlic cloves and 1 inch peeled and chopped ginger.

chopped ginger, garlic on top of coconut and peanut mix in pan.

8. Roast stirring continuous till the coconut is browned and turns aromatic. You may as well select to roast every ingredient individually.

Put aside this combination to chill at room temperature.

coconut browned and golden in pan.

9. When the coconut, peanuts and sesame seeds quiet down, add them in a high-speed blender or grinder with ¼ cup roughly chopped onions.

coconut mixture and chopped onions in a blender.

9. Grind to a clean and superb paste with 4 to five tablespoons water. Make a thick paste. Don’t add an excessive amount of water whereas grinding. 

If the paste will get a free consistency, it will likely be troublesome filling it within the brinjals.

ground masala paste in blender.

Stuff Brinjals and Sauté

10. Drain all of the water from the brinjals. Place the brinjals on a plate or chopping board. Pat them dry with clear kitchen towel, in case you want.

With a spoon, stuff the ready masala paste inside every brinjal. Maintain apart.

masala paste stuffed inside small eggplants to make bharli vangi.

11. In pan, warmth 3 to 4 tablespoons peanut oil. Add ¼ cup chopped onions.

As an alternative of peanut oil, use sunflower oil or any impartial tasting oil.

onion sautéing in oil.

12. Sauté onions on low to medium-low warmth until they flip mild golden.

onions lightly golden.

13. Subsequent, add ½ cup chopped tomatoes.

chopped tomatoes added to sautéed onions.

14. Combine and sauté until the tomatoes soften and switch mushy.

softened tomatoes in pan.

15. Add the next spice powders one after the other:

  • 1 pinch asafoetida (hing)
  • ½ teaspoon turmeric powder
  • ½ teaspoon Kashmiri pink chili powder
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 2 teaspoons Goda Masala or swap with ½ teaspoon Garam Masala
ground spices added to softened tomatoes.

16. Stir to mix and blend. Sauté on low warmth for some seconds until you get a pleasant aroma. 

ground spices mixed with sauteed onions and tomatoes.

17. Add remaining leftover coconut and peanut paste.

masala paste added to onion-tomato masala.

18. Combine and sauté for a minute.

masala mixed with onion-tomato paste.

Making Bharli Vangi

19. Lastly place the masala stuffed brinjals within the pan in a single single layer.

stuffed brinjals placed in pan on top of the masala.

20. Gently combine the stuffed brinjals with the remainder of the masala.

stuffed brinjals mixed with the sautéed masala paste.

21. Add 1 cup water or as required. Combine your complete curry gently. For a extra gravy, you may add extra water. 1 cup water offers a barely thick gravy. 

water added to pan and mixed to get a gravy or curry.

22. Add salt to style.

salt being added with a spoon.

23. Cowl and let the brinjals prepare dinner for 20 to 22 minutes on low to medium-low warmth. Maintain checking in between and if the stuffed brinjals appears to be like a bit dry, then add some extra water.

pan covered with lid to cook stuffed brinjal.

24. Swap off the warmth, when the brinjals are fork tender. Additionally, you will see some oil floating on the highest layer of the gravy. Because of this the Bharli Vangi gravy or curry is cooked by.

gravy cooked through with some oil floating on top.

25. Add 2 to three tablespoons chopped coriander leaves.

chopped coriander leaves on top of the bharli vangi curry.

26. Serve Bharli Vangi sizzling or heat with steamed rice, chapati, bhakri, poli or paratha.

Whereas serving, you may drizzle some lemon juice, if you would like. You can even garnish with just a few coriander leaves whereas serving.

bharli vangi in a small enamelled white wok with a bowl of chapattis and onion slices kept in the background.

Skilled Suggestions

  1. Eggplant: Use small or child brinjals to make this recipe. These number of brinjals soften and turn into mushy when cooked. Don’t use the massive number of eggplant as they don’t turn into mushy and stay spongy after cooking.
  2. Sourness: Tamarind can be utilized as an alternative of tomatoes. If utilizing tamarind, then add a little bit of jaggery or sugar to steadiness the bitter style. Since tomatoes are added, no want so as to add jaggery.
  3. Coconut: You possibly can even use recent or frozen coconut. However the style with both might be totally different.
  4. Spice various: Rather than goda masala powder, it’s also possible to add garam masala powder on this dish.
  5. Make with out stuffing brinjals: If you do not need to stuff brinjals, then chop them and soak them in salted water for quarter-hour. On this case, first sauté the onions and tomatoes. Add the bottom masala paste, spice powders and sauté for 3 to 4 minutes until you see oil separating from the edges. Then, add chopped brinjals adopted by water and salt. Cowl and prepare dinner till brinjals are softened.

Extra Brinjal Recipes To Strive!

Please remember to fee the recipe within the recipe card or depart a remark under when you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

close up shot of bharli vangi or stuffed brinjal in a white dish.

Bharli Vangi | Stuffed Brinjal

Bharli Vangi is a Stuffed Brinjal variant and a delicacy from the Maharashtrian delicacies. It’s made with child eggplants or small brinjals. This sturdy and scrumptious curry has small brinjals filled with a coconut, peanut and sesame seeds paste, and later cooked in a gravy base of onions, tomatoes and spices.

Prep Time 30 minutes

Cook dinner Time 30 minutes

Whole Time 1 hr

Forestall your display from going darkish whereas making the recipe


  • Rinse the brinjals first just a few instances in water. Minimize every brinjal into 4 components with out breaking them.

  • Barely pull aside the brinjal wedges and examine to see if there are any worms in them. If you happen to see black spots or worms, discard the brinjal.

  • Soak the brinjals in salted water for 15 minutes. You may as well cube them and soak in salted water.

  • Dry roast the peanuts first, once they begin to turn into brown and have just a few blisters on them, add the white sesame seeds adopted by desiccated coconut.

  • Subsequent add chopped ginger and garlic and stir to combine.

  • Roast the coconut stirring continuous till golden or browned and it ought to scent aromatic.

  • Put aside this roasted combination to chill.

  • When the coconut, peanuts and sesame seeds cool, add them in a high-speed blender or grinder.

  • Additionally add ¼ cup roughly chopped onions.

  • Grind to a superb, thick and clean paste with 4 to five tablespoons water. Ensure that the paste shouldn’t be runny or skinny.

  • Switch this paste right into a bowl or a plate and put aside.

Comply with this technique if brinjals will not be chopped

  • Drain all of the water completely from the soaked brinjals. Place the brinjals on a plate or chopping board.

  • Pat them dry with clear kitchen towel, in case you want. With a spoon, stuff every brinjal with this floor masala. Put aside.

  • In pan warmth peanut oil. Add ¼ cup chopped onions and sauté them on low to medium-low warmth till they flip mild golden.

  • Add the chopped tomatoes and sauté till they flip mushy.

  • Subsequent add these floor spice powders – turmeric powder, kashmiri pink chilli powder, coriander powder, cumin powder, asafoetida.

  • Additionally add both 2 teaspoons of goda masala or ½ teaspoon of garam masala.

  • Stir to combine evenly and sauté for some seconds till the masala smells aromatic.

  • Add the remaining floor coconut and peanut paste and sauté for a minute. 

  • Gently place the stuffed brinjals on the sautéed masala combination. Combine gently to mix.

  • Add 1 cup water and salt as wanted. Cowl with lid and on low to medium-low warmth, simmer for 20 to 22 minutes or till the brinjals are fork tender.Do examine just a few instances and if the gravy appears to be like very thick, add some water.
  • Flip off warmth when the brinjals are fork tender. Lastly add chopped coriander leaves and blend.

  • Serve Bharli Vangi sizzling or heat with rice or chapati or bhakri.

Comply with this technique if brinjals are chopped

  • In pan warmth oil, add the onions and sauté them until they soften.

  • Add tomatoes and sauté till the tomatoes soften.

  • Subsequent add the ready masala paste and sauté for 3 to 4 minutes or till you see oil releasing from the edges.

  • Add the all the bottom spice powders and sauté for just a few seconds.

  • Add within the chopped brinjals and stir to combine them with the masala paste within the pan

  • Subsequent add water, salt as per style. Combine your complete curry.

  • Cowl with lid and let the brinjals prepare dinner till tender and softened. When the dish is prepared, garnish with coriander leaves. 

  • Serve Bharli Vangi sizzling with steamed rice or poli or chapati.

  • Recipes like these style finest when made with small or child brinjals as they soften rapidly and turn into mushy. Don’t use the massive and lighter number of darkish purple eggplants as they don’t style good on this recipe.
  • You possibly can add tamarind as an alternative of tomatoes. If utilizing tamarind, then add a little bit of jaggery or sugar to steadiness the bitter style. Right here since within the recipe, tomatoes are added, there isn’t any want so as to add jaggery.
  • You possibly can choose so as to add recent or frozen coconut as an alternative of desiccated coconut. However the style will change barely.                
  • For a medium consistency gravy, add barely greater than 1 cup of water. 
  • To make a spicy Bharli Vangi, add extra Kashmiri pink chilli powder or use a spicy pink chilli powder.
  • The recipe can’t be scaled as is, as a consequence of its advanced nature.

Vitamin Details

Bharli Vangi | Stuffed Brinjal

Quantity Per Serving

Energy 269 Energy from Fats 207

% Each day Worth*

Fats 23g35%

Saturated Fats 9g56%

Polyunsaturated Fats 5g

Monounsaturated Fats 8g

Sodium 308mg13%

Potassium 383mg11%

Carbohydrates 14g5%

Fiber 6g25%

Sugar 5g6%

Protein 5g10%

Vitamin A 263IU5%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 0.2mg10%

Vitamin C 7mg8%

Vitamin E 3mg20%

Vitamin Ok 5µg5%

Calcium 55mg6%

Vitamin B9 (Folate) 33µg8%

Iron 1mg6%

Magnesium 50mg13%

Phosphorus 102mg10%

Zinc 1mg7%

* % Each day Values are based mostly on a 2000 calorie weight loss program.

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This Bharli Vangi recipe from the archives first revealed in July 2011 has been republished and up to date on December 2022.

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