Name: Bharli Vangi recipe by Padma Rekha at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: Brinjals- 4; Onion- 1 medium chopped; Dry coconut grated- 2 tbsp; Fresh coconut grated- 2 tbsp; White sesame seeds- 1 tsp; Fresh coriander leaves- 1/2 cup chopped; Coriander and cumin powder- 2 tsp; Goda masala or garam masala- 1 tsp; Ginger- 1 inch piece grated; Garlic- 4 cloves; Red chilli powder- 1 tsp; Salt to taste; Oil- 2 tbsp

ABOUT Bharli Vangi RECIPE

This recipe is the star of Maharastra Cuisine. I love to pamper myself with mini thalis most of the time and doing so, I end up trying alot more varieties of recipes from different cuisines.

Ingredients Serving: 2

Brinjals- 4
Onion- 1 medium chopped
Dry coconut grated- 2 tbsp
Fresh coconut grated- 2 tbsp
White sesame seeds- 1 tsp
Fresh coriander leaves- 1/2 cup chopped
Coriander and cumin powder- 2 tsp
Goda masala or garam masala- 1 tsp
Ginger- 1 inch piece grated
Garlic- 4 cloves
Red chilli powder- 1 tsp
Salt to taste
Oil- 2 tbsp

Instructions

Heat 1 tsp oil in a pan, then fry the sliced onion till it turns brown and becomes soft, then remove and set aside.
In the same pan, roast the fresh coconut, dry coconut, grated ginger, then remove and add this to the fried onion and leave aside.
Roast the white sesame seeds in the same pan, then remove and add this to the other fried ingredients. Next, add coriander, cumin powder, ginger, garlic, fresh coriander and grind into a smooth paste with a little water. Add chilli powder, goda masala to the paste mix this well as it is the stuffing.
Wash the brinjals, wipe with a cloth and trim the stems a little bit, slit the brinjals at the base to form an opening (do not cut them till the end). Fill the masala into the brinjals and set aside.
In a pan heat 2 tbsp oil, add the chopped onion and fry till they turn into a pink colour.
Place the stuffed brinjals and saute gently, add the remaining masala and cover the pan with a thali.
Pour 1/2 cup of water into the thali , you can add this water into the curry with the help of a spoon when you feel like the curry is getting dry ( do not add cold water).
Cook for 15 minutes and turn off the heat.

Similar Recipes